Name: Baked Ji Dan Gao (Chinese mini egg cakes) recipe by Kaveri Obhan at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10
Ingredients: 2 eggs (room temperature); 1/2 cup all purpose flour; 1 tablespoon cornflour; 3.5 tablespoon castor sugar (do not use icing sugar or powdered sugar); 1 teaspoon oil; zest of one lemon (optional- but do add if you are not a fan of egg smell)

ABOUT Baked Ji Dan Gao (Chinese mini egg cakes) RECIPE

Light, fluffy, tender cakes you will find in every bakery in China ! You just can't stop at one ! Adapted from a Chinese recipe.

Ingredients Serving: 10

2 eggs (room temperature)
1/2 cup all purpose flour
1 tablespoon cornflour
3.5 tablespoon castor sugar (do not use icing sugar or powdered sugar)
1 teaspoon oil
zest of one lemon (optional- but do add if you are not a fan of egg smell)

Instructions

Preheat the oven to 180 degrees centigrade.
Add eggs and castor sugar in a bowl of a stand mixer. Whip at medium speed until light and fluffy. This may take 12- 15 minutes until the mixture reach the ribbon stage so do not rush.
Sift flour and cornflour in the egg sugar mixture. Combine well using cut and fold method with the help of a spatula. Add the oil and zest and mix until combined.
Prepare a muffin tin with 12 paper liners and pour the batter in up to 2/3rd of the liner.
Bake for 19 to 20 minutes until the top is browned.

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