Sorry for the lack of updates. The annual audit peak has come again. I have been very very busy the past 2 weeks, clocking an average of 15 hours a day (even during weekends). I will try to make time and bake every now and then. Still, it could be abit tough as I barely have enough time to sleep. I initially wanted to bake some cookies for the upcoming Lunar New Year but didn’t manage to. Instead, I made these little egg cakes. Similar to the fluffy asian cupcakes I made earlier, but they are a little firmer and do not shrink after they cool. My lazy streak made me pile all the batter into the 12-cupcakes. As a result, they overflowed during baking creating these little images of cupcakes wagging their tongues at me. Cute eh? 
Little egg cakes
(Adapted from Teacher Meng’s 100 cake recipes)
120ml milk
2 tsp vanilla
40g oil
220g egg (About 3 large, 1 small)
120g sugar
3/4tsp salt
190g cake flour
2tsp baking powder
4 tsp milk powder
20g spongecake stabilizer (emulsifier)
1. Line a 12-cup muffin tray with liners. Alternatively, you can grease the tray and flour it, tapping out excess. Preheat oven to 180C (360F).
2. Mix milk, vanilla and oil together. Set aside for later use. Sift together the flour, milk powder and baking powder.
3. Add egg, salt and sugar together in a mixing bowl. With the whisk attachment, lightly beat to combine.
4. Add in the flour mixture and beat at medium high speed until the batter is thick and creamy. It is ready when the batter is milky white.
5. Setting the mixer speed at low, add in the liquid mixture until combined. Let the batter stand for about 10 minutes before scooping into the muffin tray. Bake for about 22 minutes in the oven, or until the stick comes out clean when inserted.
I have had things go bad in the kitchen, but I never had anything stick it’s tongue at me! haha! I bookmarked this recipe, maybe I’ll make them one day
Comment by Veronica — 19 January, 2009 @ 6:11 pm
Those are the types of cakes I’ve been dying to make. Do they taste like the cakes wrapped in paper at the Chinese bakeries? I love those!
Comment by Steph — 20 January, 2009 @ 2:13 am
Are you beating the wet ingredients just to combine and then beating a lot once the flour is in? Will that create too much gluten? I’m always afraid of overmixing!!
Comment by Steph — 20 January, 2009 @ 2:14 am
those are so adorable!!! i think it was a wonderful accident
Comment by Heather — 20 January, 2009 @ 10:51 am
Hi HL.. i just stumbled across your blog and i can’t believe you can still find the time to bake during the audit peak period!!! I used to work in the audit field before finally deciding to quit so i believe you must really love baking to actually find the time to bake during the audit peak!!! Best of luck and i look forward to seeing your new creations
Comment by Cupcake Obsession — 20 January, 2009 @ 10:56 pm
Hi all,
Thanks for your kind comments
Steph, beat the wet ingredients until just combined, sift the flour mixture in and beat at medium high speed until the batter is thick and creamy. It should take no more than five minutes with a stand mixer. Yep, these are the type you find at chinese bakeries!
Cupcake Obsession, I am barely surviving..
Comment by HL — 22 January, 2009 @ 9:47 am
The only problem is, I don’t think I can buy spongecake stabilizer. Since your chiffons didn’t have spongecake stabilizer in them, did you notice a huge difference?
Comment by Steph — 22 January, 2009 @ 10:14 pm
Hi Steph, the thing is chiffon cakes are made using a different method. The egg whites are beaten to stiff peaks and folded into the cakes, which is why they are tall and light. For asian cupcakes, whole eggs are beaten together until the batter is thick. I am not sure if you can get the same type of texture without the emulsifier, but you certainly can try. Try getting it from an asian grocery, they are likely to have it
Comment by HL — 24 January, 2009 @ 12:19 am