My girls ooh and aah over the cotton soft cupcakes the other day.. They finished them by evening and asked for more. So I decided to bake more, but altered the recipe a little and then bake it in a bundt tube pan.
The baked one is also call Egg Cake (Hokkien term: Keh Nooi Koe) and I used to eat a lot of them when I was younger too. They were shaped like a little bowl and is browned at the top. Love to eat them with coffee. In Penang Island, there was a popular shop at Cintra Street that sold this, now after decades, not sure if they still exist. They are still available in Tong Heng, a reputable shop selling pastries in Chinatown, Singapore. Their egg tarts are the ultimate.
5 egg yolks
60ml milk (warmed)
85 ml corn oil (warmed)
1 tsp vanilla essence
120 cake flour
pinch of salt
1 tsp baking powder
5 egg whites
1/6 tsp cream of tartar
Sift cake flour, cornflour, salt and baking powder. Then set it aside.
Beat egg yolks over a hot basin of water. Follow by the sugar, milk and oil in that order. Add vanilla essence and mix till they are mixed well. Fold in the flour mixture.
Beat the egg whites with cream of tartar and sugar, till it reach medium to stiff peaks. Fold the whites into the yolk-flour mixture and try not to deflate the beaten whites.
Pour into a 23 inch tube pan and bake at 180 deg C for about an hour till the cake turned Golden Brown at the top. (Mine is not browned so it sank a little when I took it out). If you are using a fan forced fan, reduce your temperature to 170 deg C. Some oven may need less than an hour to bake.. depending on how near or far to the heating elements you place your pans. Best is the third shelf.
Overturn the cake on a wire rack but do not remove the pan. Let it cool completely. Run your knife along the sides to remove when it is cooled down. see also : Vegan Protein Pancakes recipe