Baked Egg Cake 烘鸡蛋糕

Soft and not egg-y ... All 3 girls love it ... The picky eldest who can differentiate the taste of the same cake that made with different method gave 2 thumbs up! 

Ingredients

(5" cake pan would be just nice. I don't have 5" so I baked using my 7" square pan and the cake is slightly short)

3 egg white (large size 60gm)
65gm icing sugar

3 egg yolk (large size 60gm)
1 whole egg
50gm corn oil
1 tsp vanilla extract
65gm cake flour + 1/2 tsp baking powder (mix well)

1/2 tbsp cocoa powder
Icing sugar to taste
4 tbsp hot water
*combine these three and set aside


Method

1) Mix together egg yolk and whole egg with hand whisk.

2) Add in corn oil and vanilla extract. Whisk till well combined.

3) Sift flour into yolk mixture. Whisk till well combined and no lump. Set aside.

4) Whisk the egg white with a stand/hand mixer till it foamed up. Add in sugar in 2 batches and whisk till stiff peak.

5) Scoop 1/3 of the stiffed egg white into the yolk and flour mixture. Use the hand whisk and whisk till well combined to dilute the flour mixture Do not worry about deflating the egg white at this stage.

6) Pour the yolk and flour mixture slowly back to the stiffed egg white (keep 2 spoonful for chocolate mixture). Use the hand whisk and stir gently in one direction until just combined and no white streaks. Do not deflate the egg white at this stage. Then use the rubber spatula to fold the mixture from the bottom of bowl to ensure all are well mixed. Keep the folding as minimum as possible. Folding is to ensure the bottom mixture is also well combined, otherwise the cake would be dense at the bottom.

7) Line bottom of cake pan with baking paper. Pour the batter slowly into the cake pan. Level the top of the batter.

8) Add the 2 spoons of egg white mixture into the chocolate mixture. Stir well. Drizzle the chocolate mixture around top of the batter. Use a skewer and swirl the chocolate mixture to make pattern.

9) Baked at preheated oven 140 degree Celsius for about 60 minutes. I have keep the temperature low so that the cake top would not crack. You could increase temperature if you want it bake faster but the cake top will crack.

10) When done, remove from oven and turn the pan upside down immediately to cool.

Recipe adapted from http://www.anncoojournal.com/2014/03/baked-egg-cake.html