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Hong Kong egg cakes are a popular street food in Hong Kong. I first came across these little egg cake as a child growing up in New York City’s Chinatown. From a tiny red stall on Mosco Street, Cecilia Tam churned out pan after pan of these perfectly fluffy and heavenly eggettes for over a decade.
By Christine’s Recipes Course: Bakery Cuisine: Chinese Prep time: 10 mins Cook time: 40 mins Yield: Makes 6 cup cakes Ingredients: 5 eggs 50 grams butter 60 ml milk 100 grams cake flour (available at supermarket or Asian stores) 80 grams sugar 1/4 teaspoon vanilla extra 1/4 teaspoon cream of tartar Method: Preheat the oven to 180C.
To Aisa, That’s good! I also used the conventional oven to bake this cup cake. When you fold the egg whites into the batter, you don’t beat them. Just use a spatula vertically “cut” into the batter to the bottom. Gently turn half the batter over onto the other half.
Although the café was not big, their cakes baked in paper (纸包蛋糕) was very popular that attracted many customers. I used to go to an old café with my father to have afternoon tea when I was a little kid. The café was very cozy and would sell freshly baked cakes and breads around 3 to 4pm.
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