Memory
Back home in Guangzhou, China, these egg cakes were sold in 10RMB (~$1.5) per 1lb/ 500g/ 一斤 when I was a teenager! Right now maybe 15RMB? At the bus stop near home, there are at least 3 bakeries sell them; whenever you walk by bus stop, it is hard NOT to smell them and NOT noticing people crowd up in front of the bakeries, which lay these cakes out to display, to attract, and to lure passerby with its far-reaching, fresh-smelling scent. Because they are sooo cheap, grandparents always buy these egg cakes in pounds for grandchildren. The fresh-out-of-oven egg cakes happily jump in plastic bag, their hot “steam” climbs on the bag and blurs the transparent bags as if egg cakes are in sauna inside. My grandpa definitely got these for me once a week or two weeks; when I reached home from elementary school, they sit in the plate waiting for me 🙂
Maybe these cakes are too cheap that they are not profitable in the States, I do not think I ever found them in any bakery here. Missing home snacks and having the luxury of time to cook & bake during quarantine, I look up recipe for these traditional egg cake. It is surprisingly simple and quick to make, and would like to share, record here. When these cakes were done, the smell of it expands in the house — the smell of hometown, the smell of childhood.
TAKEAWAYS
- Whisk/mix longer to introduce more air
- Add cake flour and oil faster to prevent losing air bubbles
- SALT SALT SALT (little) on top of each cake mix is a great trick!
- Taste better and aroma stronger when cools down!
RECIPE
Ingredients:
- Egg x 3
- Sugar 50g
- Honey (preferred)/ Syrup 40g
- Oil 40g
- Cake Flour 120g
Step 1: Crack 3 eggs (room temperature), sugar 50g, honey/syrup 40g into a bowl
Step 2:
- Put the bowl with mix in 40C/104F warm water to mix will be faster
- Use mixer to mix till 3 times of original size, draw a 8 which does not disappear right away.
- (~8-10mins)
Step 3:
- Sieve through cake flour, gently mix;
- when well-mixed, add 40g oil
Step 4:
- Oil the surface of cupcake/muffin mold.
- Fill till 90% full (so it slightly puffs up and expands when baked).
- TIPS! Add a little bit salt on top (nice kick of the sweet flavor!)
- Add sesame.
- Bake at 180C/355F for 20mins.
READY TO SERVE!!
