Eggy sponge cakelets revisit

i did my first eggy sponge cakelets here
Upon to my Frd request.. I did another time to show her my products texture… 
..
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.

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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

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Lastly add in oil n combine it well.
Bake at 180degee for 10min reduce to 160degee for 10min.

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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.

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