Friday, August 18, 2017

Traditional Baked Egg Cake (Cocoa-Vanilla Flavour)



Ever since I shared my Traditional Baked Egg Cake  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
Ingredients: Yield 6-8 servings
??

2 Eggs ?? 2?

70g Castor Sugar ??? 70?

Pinch of Salt ? ??

70g Cake Flour  ?? 70?

1/2 tsp Baking Powder ?? 1/2 ??

1 tsp Vanilla Extract ??? 1??

18g Oil ? 18?

1 tbsp Milk ?? 1??

2 tsp Cocoa Powder ??? 2??


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. 



Method: ??

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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