Egg Cake. Chinese Egg Cake—Old Style Baked Version. Old style Chinese egg cake calls everybody's childhood memory. This is also referred as mini Chinese sponge cake.
In a large bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Mini Egg Cake – Soft, airy, and light Chinese sponge cake that not only tastes good but looks good! You can have Egg Cake using 11 ingredients and 10 steps. Here is how you cook it.
Ingredients of Egg Cake
- You need 3 pieces of eggs.
- Prepare 2 tbsp of suji.
- You need as per taste of salt.
- It’s 4 pieces of Tomatoes (finely chopped).
- You need 3 pieces of onion (finely chopped).
- It’s 1/2 tbsp of turmeric powder.
- It’s 1 tbsp of red chilli powder.
- Prepare 2 tbsp of coriander powder.
- It’s as needed of fresh sprigs of green coriander leaves.
- It’s 1 tbsp of garlic.
- Prepare 1 tbsp of cumin seeds.
Learn how to make these mini cakes. My friend CP is a fantastic baker. A few weeks ago, I asked her if she would be willing to share some of her recipes with the readers of Rasa Malaysia and she gladly said yes. Discover a range of beautiful egg-free cakes.
Egg Cake step by step
- For preparing dry masala:- add cumin seeds and garlic and make their fine paste and keep aside..
- For egg mixture:- add eggs,suji,salt,fresh coriander to a bowl and mix well and keep aside..
- For cake:- Now add oil to a heavy bottom pan. Add onions and saute well till golden in colour..
- Now add tomatoes,all the dry masala except the masala we prepared in 1st step. Adjust salt as per your taste and cover the lid for 2 mins..
- As the tomatoes turn soft, mix all the ingredients well and add water to avoid overcooking..
- Add garlic-cumin paste..
- Now add the egg mixture to the pan moving from outwards to inward side otherwise the cake will not be even from all the sides and will not form crust properly..
- Cover with lid for 5 minutes till the egg mixture forms crust..
- After the crust is formed, cut the egg into small pieces and mix carefully to avoid the breaking of egg pieces into smaller ones until oil is separated. After the oil is separated,garnish with green coriander..
- Best served with lachha paratha and bread slices..
Add to creamed mixture alternately with milk. In a mixing bowl, combine the sugar and butter. Beat on medium speed with an electric mixer until well mixed. Add the dry ingredients in three additions, alternating with the milk in two additions, beating just until blended after each. This cake only uses one egg, which was a popular recipe during wartime and the Great Depression.
