Traditional Baked Egg Cake ?????(??)

Traditional Baked Egg Cake ?????? - This old school egg cake recipe is simple. Basically just beat the eggs, mix together all the ingredients and bake. Everyone can learn and bake this at home.

Update: In June when I was back home for holiday, I have learnt some tips from my dad. Due to his health concern, he did not add oil in his baked egg cake but added some milk. I like the idea of that but I did not omit oil, I adjusted my old recipe (read the notes below) and it works beautifully.

The texture is light, soft and moist.
Photo updated: 6 July 2017

Ingredients: Yield 8 servings
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2 Eggs ?? 2?

70g Castor Sugar ??? 70?

Pinch of Salt ? ??

70g Cake Flour ?? 70?

1/2 tsp Baking Powder ?? 1/2 ??

1 tsp Vanilla Extract ??? 1??

18g Oil ? 18?

1 tbsp Milk ?? 1??

* Note:

- Previously, I used self raising flour / all purpose flour + 1/2 tsp baking powder but some of my readers were unable to achieve the soft texture. Therefore, I have revised the recipe, replaced the flour with cake flour + baking powder. This is more easy to handle. However, do not under beat or over beat the egg. That's is crucial to yield soft and light egg cake.

- I have received many queries about to add or not to add the condensed milk. To avoid confusion, I have removed it. It's actually optional to add condensed milk, you may just omit it.

- I have reduced the flour and sugar from 90g to 70g, added a tbsp of milk. Thanks to my dad who enlightened me on this.

- If your oven is the "very hot" type, preheat oven 160'C, reduce to 140'C when start baking, bake for 10 minutes. Reset temperature to 150'C, bake for 22-25 minutes.

The baked egg cake texture.
Made with cake flour this time, softer and lighter.
Note: 90g cake flour + 1/2 tsp baking powder, omit condense milk.

Photo updated: 16 May 2017

After my baking lesson (taught by my dad LOL...).
This time, I reduced flour and sugar, added 1 tbsp of milk, soft and moist.
This is perfect for now. :)
Photo updated: 6 July 2017.

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Method: ??

1. In a mixer bowl, add eggs, castor sugar and salt. It is fine to use cold egg.
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2. Beat until light, fluffy (start with high speed > medium > low). Add in vanilla extract. Beat with low speed to combined.
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3. Sift in flour and baking powder. Use a spatula, fold to combine. Add in oil and milk, mix well with a spatula. Do not over mix the batter.

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4. Prepare 8 lined muffin cups, pour in the batter evenly. Gently tap the baking tray on the worktop to release any trapped air.
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5. Bake in a preheated oven 180'C for 15-20 minutes or until golden brown. Let it cool on the rack and it's ready.
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Some feedback from those who have tried this recipe: