Chinese Egg Cakes
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Serves: 6
Prep: 10
Cook: 15 minutes
Ingredients
- 2 eggs
- 1/3 cup + 2 tbs fresh steam bun/cake flour
- ¼ cup Natvia
- 1 tsp vegetable oil
- pinch of salt
Method
- Preheat to 160C
- Beat eggs in a mixing bowl for 5 minutes until light and fluffy. Add the Natvia and beat for 1 minute. Beat on low for a further 1 minute.
- Sift over the cake flour and stir until combined using a spatula. Add the vegetable oil and stir until combined.
- Spoon into greased and lined cupcake tray and bake for 10-15 minutes, until the tops are golden.
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