Chinese Egg Cake

Ingredients

• 2 middle size eggs ,room temperature eggs
• 60 g cake flour ,1/2 US cup
• 40 g castor sugar ,around 3 tablespoons+1 teaspoon
• 5 g oil ,olive oil or other vegetable oil around 3/4 teaspoon
• warm water ,for speeding up the whipping process, not required in summer days.

Directions

• heat the kitchen appliance to one hundred eighty C around 350F.

• Prepare a bigger instrumentation and add 0.5 full heat water, then place your bowl on the nice and cozy water. Add eggs and powdered sugar. Whip at medium speed till light-weight and soft. so use low speed to get rid of some giant bubbles. This step is that the key of success and should take 12- quarter-hour till the mixture reach the ribbon stage.

• Shift flour in. Then use a spatula to mix well. And last add oil and well combined too.

• Prepare a mini twelve paper lined quick bread tin mildew and pour the batter in.

• Bake at the center rack for fifteen to twenty minutes till the surface is well coloured.