Mini Egg Sponge Cakes

These little egg sponge cakes require very minimum ingredients. Since I have all the ingredients at home, I give it a try. This is a variation on the familiar kueh baulu. The texture is soft and light. I did the first batch of the batter and after baking, I have difficulty in removing the cakes from the moulds. I did grease the moulds but somehow it just got stuck into it... I got mad!... did another batch and make sure the moulds were being greased properly before I poured in the batter. Finally, the cakes after baked just dropped out easily by itself! hehe..

I used my doughnut tray for my mini cakes and papercups for the bigger ones.

Mini Egg Sponge Cakes

What you need:
3 eggs
100g caster sugar (I used 80g)
2 large pinches of salt
1 tsp vanilla essence
80g plain flour (sifted)
Cooking oil for greasing the moulds

Method:
1) Preheat the oven at 200deg for 10 mins.
2) Grease the moulds with cooking oil.
3) Beat eggs, sugar, salt and vanilla essence for 3mins on medium high speed till the mixture is very thick and creamy.
4) Using lowest speed of the mixer, add in the sifted flour quickly till incorporated. Do not overmix.
5)Fill the moulds to the brim with mixture.
6) Bake for 8 to 10 mins till the cakes are golden brown.
7) Remove the cakes and cool.

Special Note:
* Beating of the eggs - This incorporates air into the mixture that makes the cakes light and spongy.
* Do not overmix when adding flour to the egg mixture. This will result in heavy and dense cakes.
* Use non-stick moulds as this enables the baked cakes to be removed easily.