Got tempted by the ladies to try out this traditional flavour cakelets
The eggy sponge cakes
I must tell u…
I AM sold to it… I reduced the sugar to suit my family taste for it.
Its crispy on the outside and soft on the inside … not dry at all..
Big thanks to Angela from fun at sassy’s kitchen for the recipe…
Its a keeper!
Do take note as I highly reduced the sugar , the crust didn’t stay cripsy after it cool down. If you want a cripsy crust, I guessed lots more sugar is needed.
Please refer here for the actual recipe here
I made half the recipe.
Yield 9 cakelets.
3 chicken eggs
90g plain flour
50g caster sugar
1/2 tsp baking powder
A pinch of salt
18g corn oil
Preheat oven to 180degee.
Whisk eggs + sugar till creamy white.
Add in flour + baking powder and mix well. (Do not overmix) Just lightly fold in.. no nid mixer
Lastly add in oil n combine it well.
Bake at 180degee for 10min reduce to 160degee for 10min.
Please note… my oven temperature might not be the same as your. So please bake according to your own timing.
I divided among 9cups till batter all used
Is abt 90% filled.