Comments on: Chinese Egg Cake—Old Style Baked Version

By: Elaine

Elaine — Tue, 19 Dec 2023 11:26:49 +0000

In reply to Sowmya M. No. That's not right. The mixture is not well whisked.

By: Sowmya M

Sowmya M — Sun, 17 Dec 2023 07:13:38 +0000

Recipe is tasting more like sweet omlette

By: Elaine

Elaine — Mon, 06 Nov 2023 00:39:54 +0000

In reply to Kate. Thank you Kate. This is such an encouraging comment.

By: Kate

Kate — Sat, 04 Nov 2023 22:35:13 +0000

In reply to Nat.

Hi! I whipped the eggs and sugar for over 10 minutes and then added the oil and let that mix a minute more. Then I folded in the flour, which I sifted. Mine came out fluffy and delicious. I think they resemble fresh homemade ladyfingers.

By: Elaine

Elaine — Sun, 21 May 2023 01:59:38 +0000

In reply to Naya Johnson. at least 5 minutes. But need to watch up the coloring at the last stage of baking.

By: Naya Johnson

Naya Johnson — Fri, 12 May 2023 17:51:46 +0000

In reply to Elaine. Thank you for replying but by how much time?

By: Elaine

Elaine — Wed, 10 May 2023 00:47:37 +0000

In reply to Naya. Yes, it works too. But the baking time needs to be increased.

By: Naya

Naya — Mon, 08 May 2023 14:17:10 +0000

In reply to Elaine.

Hi,
This recipe looks absolutely delicious but I have to feed a lot of people and I think it would be better to turn it into some type of sheet cake.Is the possible with theses cupcakes?If so, how time time would I have to increase or decrease so that they bake properly?

Thank you so much,
Naya

By: Naya

Naya — Mon, 08 May 2023 14:12:19 +0000

In reply to eatingslooowly.

Just a quick question to add onto eatingslooowly would I have increase or decrease the amount of baking time if I were to make this into a sheet cake? If so, then how much?
Thank You