Ingredients
- 2 large eggs
- 50g (1/4 cup) granulated sugar
- 50g (1/3 cup) cake flour (or all-purpose flour, sifted)
- 15ml (1 tbsp) whole milk
- 15ml (1 tbsp) vegetable oil
- 1/2 tsp vanilla extract (optional)
- A pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 170°C (340°F). Line a mini muffin tray or small cupcake molds with paper liners.
- Beat Eggs & Sugar: In a clean mixing bowl, beat the eggs and sugar with an electric mixer on high speed for about 5–7 minutes, until the mixture is pale, thick, and forms ribbons when lifted.
- Add Milk & Oil: Gently add the milk, oil, and vanilla extract, and mix on low speed until just combined.
- Fold in Flour: Sift the flour and salt over the egg mixture. Using a spatula, gently fold until no lumps remain. Be careful not to deflate the batter.
- Pour & Bake: Pour the batter into the prepared molds, filling each about 80% full. Tap the tray lightly to remove air bubbles.
- Bake: Bake for 12–15 minutes or until the tops are lightly golden and a toothpick inserted comes out clean.
- Cool & Serve: Let cool slightly. Serve warm or at room temperature.
Would you like a version steamed instead of baked? I can help with that too!