Hello!! I know I have been missing since chinese new year. I have been stop baking since chinese new year. That is why I have nothing to blog about. But, recently, I have found back my passion in writing and baking. So, I decided to blog more in the future, not limited to only bento (although my blog titles is Bento Makes Me Happy) but I would blog about my baking, my food review, hotel reviews, etc. So, leave that topic aside first. Today, I'm going to share this cute mini egg cake recipe with everyone.
There was a day, my husband asked me to bake egg cake. I asked him why. Because he would not usually requested me to bake something. He said my little girl always ask him to buy kuih bahulu / egg cake whenever she sees in the supermarket. I did not bake this egg cake until one or two months later, when my good friend, share this recipe with me. She told me it is easy and yummy. So, one fine day, I start to bake this mini egg cake.
I did not have much expectation in the beginning. I don't know why. haha. But everyone give me two thumbs up for this little egg cuppy! My little girl reminded me again and again to pack this mini egg cake for her to bring to school. I brought some back for my nephews and they can't stop praising my mini egg cake is so yummy! They told their mother that they must tell me that the egg cake is yummy! LOL!
This recipe is adapted from Rasa Malaysia.
Mini Egg Cake
4 large eggs
200g castor sugar i reduced to 180g
180g all purpose flour
a pinch of salt
1 tsp baking powder
35g oil i used corn oil
1. Pre-heat the oven to 180c.
2. Whip the eggs, castor sugar and salt with wire whisk until light and fluffy.
3. Fold in sifted all purpose flour and baking powder with spatula until well combined.
4. Add in oil and mix well.
5. Scope into the muffin cases and bake for 20 minutes.