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Friday, 18 August 2017

Traditional Baked Egg Cake (Cocoa-Vanilla Flavour) 双色鸡蛋糕(巧克力香草)

Ever since I shared my Traditional Baked Egg Cake 老式鸡蛋糕 recipe, it was a hit and many of my readers have tried and succeeded. They love the soft and spongy texture of these cakes, fragrant and delicious. 

I have received some requests asking for "other flavours baked egg cakes". Sharing here, the bicolour version. My son said the cocoa-vanilla flavour smells and taste even better, hope you'll love it too... ;) 

Recipe adapted from here
Ingredients: Yield 6-8 servings

2 Eggs 鸡蛋 2粒

70g Castor Sugar 细砂糖 70克

Pinch of Salt 盐 少许

70g Cake Flour  低粉 70克

1/2 tsp Baking Powder 发粉 1/2 小匙

1 tsp Vanilla Extract 香草精 1小匙

18g Oil 油 18克

1 tbsp Milk 牛奶 1汤匙

2 tsp Cocoa Powder 可可粉 2小匙

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

Method: 步骤

1. In a mixer bowl, add eggs, castor sugar and salt. It is fine to use cold egg.

2. Beat until light, fluffy (start with high speed > medium > low). Add in vanilla extract. Beat with low speed to combined. 

3. Sift in flour and baking powder. Use a spatula, fold to combine. Add in oil and milk, mix well with a spatula. Do not over mix the batter. 
Prepare chocolate batter: Scoop out 70g batter, sift in cocoa powder, mix well. 

4. Prepare 8 lined muffin cups, pour in the plain batter evenly follow by the chocolate batter. Use a chopstick, gently stir to make the swirl. Gently tap the baking tray on the worktop to release any trapped air.

5. Baked in a preheated oven 140'C for 10 minutes. Reset temperature to 150'C, bake for 22-25 minutes or until golden brown. Let it cool on the rack and it's ready. 

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