Baked chinese cake

Baked chinese cake

Baked chinese cake


  • Large eggs 3
  • Castor (superfine)
  • sugar 140 g (5 oz)
  • Honey 1 Tbsp
  • Ovalette 1 tsp
  • Water 3 Tbsp
  • Vanilla essence
  • (extract) 1 tsp
  • Cooking oil 70 ml (21/2 fl oz) Plain (all-purpose)
  • flour 160 g (51/2 oz), sifted
  • Corn flour
  • (cornstarch) 1 Tbsp, sifted Baking powder          1 tsp, sifted

 These small cakes are somewhat like the sponge cake, but drier as cooking oil is used in place of butter.

Makes 8


  1. Preheat oven to 180°C (350°F). Grease 8 baking cups, each 10 x 5 cm (4 x 2 in), then lightly coat with flour.
  2. Beat eggs, sugar, honey and ovalette together until mixture is light and fluffy.
  3. Add water, vanilla essence and oil. Mix well.
  4. Fold in both flours and baking powder, then spoon batter into prepared baking cups.
  5. Bake for 15 minutes. Turn baking cups over to pop cakes out of cups. Leave to cool slightly before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *