This Two-Egg Fried Snack Cake is a quick and delightful recipe that transforms simple pantry staples into a golden, crispy treat. It’s light, fluffy inside, and crunchy outside, making it perfect for tea-time, breakfast, or as a quick snack when you’re craving something homemade but easy. With just two eggs as the star ingredient, this recipe shows how minimal ingredients can create maximum flavor. The batter comes together in minutes, and frying gives it a beautiful golden crust that pairs wonderfully with a soft, cake-like interior.
Ingredients
- 2 large eggs
- ½ cup sugar
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ cup milk (or water)
- ½ teaspoon vanilla extract (optional)
- Oil for frying
Instruction
- Prepare the batter:
- Crack the eggs into a mixing bowl.
- Add sugar and whisk until light and frothy.
- Stir in milk and vanilla extract if using.
- Sift flour and baking powder into the bowl. Mix until smooth and lump-free.
- Heat the oil:
- Pour oil into a deep frying pan and heat over medium flame.
- Fry the cake batter:
- Drop spoonfuls of batter into the hot oil.
- Fry until golden brown on both sides, about 2–3 minutes per side.
- Remove and drain on paper towels.
- Serve:
- Enjoy warm, plain or dusted with powdered sugar.
Servings
This recipe makes 6–8 small fried cakes, enough for 2–3 people.
Note
- Texture tip: Whisk eggs well to make the cakes fluffy.
- Flavor twist: Add a pinch of cinnamon or cardamom for extra aroma.
- Serving idea: Pair with tea, coffee, or drizzle with honey for a sweet finish.
- Storage: Best eaten fresh, but can be stored in an airtight container for up to a day.