Chinese Egg Cake

• servings: 12 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

3 tablespoons neutral oil (such as vegetable, canola, or avocado oil; plus more for brushing)

1 cup cake flour

4 large eggs (at room temperature)

1/4 cup sugar

1/4 cup honey

Sesame seeds (or finely chopped nuts of your choice, optional)

Directions

Preheat the oven to 325°F/160°C with a baking rack positioned in the middle of the oven. Brush the cups of a standard 12-cup muffin pan lightly with neutral oil.

In a large bowl, sift the cake flour, and set aside.

Make sure the bowl of your stand mixer (or a large mixing bowl) is completely dry. Add the eggs, sugar, and honey. With the whisk attachment, turn your stand mixer (or hand-mixer with beater attachments) on medium speed for 2½-3 minutes until you almost have soft peaks. When you let the mixture run off the beater, it should fall in round ribbons. Be careful not to over-whip.

Using a rubber spatula, fold in the sifted cake flour. Then fold in the oil until well-incorporated. The batter should pour in flat ribbons at this stage.

Using a small ladle or ice cream scoop, fill the oiled muffin cups to about 90% full. Top each with a small pinch of sesame seeds or other chopped nuts of your choice. Immediately bake for 11-12 minutes until the cakes are lightly golden brown. Cool completely before enjoying.

Nutrition

• Calories: 129 kcal
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.02 g
• Cholesterol: 55 mg
• Sodium: 21 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 0.3 g
• Total Sugars: 10 g
• Protein: 3 g