Ever since I shared my Traditional Baked Egg Cake recipe, it was a hit and many of my readers have tried and succeeded. They love the soft and spongy texture of these cakes, fragrant and delicious.
I have received some requests asking for "other flavours baked egg cakes". Sharing here, the bicolour version. My son said the cocoa-vanilla flavour smells and taste even better, hope you'll love it too... ;)
Recipe adapted from
Ingredients: Yield 6-8 servings
??
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??
2 tsp Cocoa Powder ??? 2??
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Method: ??
1. In a mixer bowl, add eggs, castor sugar and salt. It is fine to use cold egg.
2. Beat until light, fluffy (start with high speed > medium > low). Add in vanilla extract. Beat with low speed to combined.
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.
Prepare chocolate batter: Scoop out 70g batter, sift in cocoa powder, mix well.
5. Baked in a preheated oven 140'C for 10 minutes. Reset temperature to 150'C, bake for 22-25 minutes or until golden brown. Let it cool on the rack and it's ready.
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