Rasa Malaysia · by Bee Yinn Low★ 4.5 (154)
Mini Egg Cake Recipe
NUTRITION · PER SERVING30M COOK
CAL 8%·PRO 8%
CARBS 27G66% OF CAL
1G FIBER17G SUGAR9G OTHER
FAT 4G24% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mini egg cakes are soft, fluffy sponge cakes made from six simple ingredients. They're ready in 30 minutes and are popular with children as a sweet snack or light dessert any time of day.
dessertchinesebaked good🥧 baking dish🔥 ovendairy freevegetarian
View the full recipe on Rasa Malaysia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 4 large eggs (room temperature )
- 7 oz. (200g) castor sugar (or fine sugar, do not use icing or powdered sugar)
- 1 pinch salt
- 6 oz. (170g) all-purpose flour
- 1 teaspoon baking powder
- 1 oz. (28g) oil (vegetable oil or canoli oil)
At a glance
PER SERVING · TIME 30M
CAL 8%·PRO 8%
CARBS 27G66% OF CAL
1G FIBER17G SUGAR9G OTHER
FAT 4G24% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 35mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 74mg
- Calcium
- 13mg
- Iron
- 0.81mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 35MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.