Baked Chinese Egg Cake - 烤鸡蛋糕

Super soft, moist and eggy cakes, lightly swirled with chocolate. My favourite Sunday afternoon treat! 

It's been an arduously LONG week at school and my favourite day of the week is finally here. (sunday!!!) 

Sunday means 
1) good breakfast in the morning! (pancakes, waffles and ooey goey cheesy toast)
2) lazing around at home 
3) watching tv (absolutely LOVE Paul Hollywood's Pies and Puds!) 
4) baking 
5) eating nice dinner 
6) but also finishing up and chionging homework 

-love them wrinkly tops-  ^ 

Next week is going to be a much better week- no quizzes and major assignments due (yay)! But still school is dreadful. And horrible as always. 

But there's my favourite baking season coming up- Chinese New Year! I wasn't able to bake much Christmassy stuff this year (was having fun in Adelaide!! Miss that so much) but I'm definetly geared up for Chinese New Year! If you haven't seen my post on 15 Chinese New Year Cookies, you should because there's loads of ideas there for you to try out this CNY! 

This year I'll be making the usual pineapple tarts (recipe up nearer the date!), cashew cookies, matcha sablés viennois, and almond cookies. I know french-y sounding matcha cookies aren't quite chinese-new-year-style, but it's something that I really want to try out! 

Off to another gruelling week of school. But here's the recipe for this SUPER delicious gai dan gou (egg cakes) for the new week. Have fun baking! 

Baked Chinese Egg Cake 
Recipe adapted from Bake for Happy kids 

3 egg whites 
65g icing sugar
3 egg yolks
1 egg
50g oil
65g self raising flour 
5g cocoa powder 
1 tablespoon warm water 

Preheat oven to 170 degrees celsius. Line a muffin tin with 12 cupcake cases. 
In stand mixer or handheld mixing, whisk egg whites until frothy. Gradually add in the icing sugar and beat until stiff peaks. 
Meanwhile, whisk together egg yolks, whole egg, oil and flour until combined. 
Fold in the meringue 1/3 at a time, until just incorporated. 
In a small bowl, mix cocoa powder and warm water. 
Using an ice cream scoop or two spoons, divide the cake batter evenly among the 12 cupcake cases.
Dollop with the cocoa mixture, and use a skewer to marble the chocolate. 
Bake for 25 minutes until golden brown and a skewer inserted in the centre comes out clean. 
Invert the cupcakes onto a wire rack and leave to cool completely before serving. 

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