Cook Time: 20min
Yield: 3-4 servings
Freezer-friendly: No
Recipe adopted and modified from Mummy Yen Li on FB page 'Healthy Food for Baby'.
Ingredients:
2 egg yolks
40g all purpose flour
1/4tsp baking powder
20ml grapeseed oil
15ml water/milk
2 egg whites
10g castor sugar
Few drops of apple cider vinegar
Steps:
1) Pre-heat oven at 160 Degree Celsius.
1) Mix egg yolk, flour, baking powder, oil and water until combined.
2) In another bowl, using an electric mixer, beat egg whites until frothy, then add sugar and vinegar and beat until the mixtures turn stiff peak.
3) Fold the egg white mixture to the egg yolk mixture gently in 3 batches.
4) Put the batter into a piping bag, cut the tip of the piping bag.
5) Pipe the batter into mini cake drops of 2cm each onto a baking tray lined with parchment paper.
6) Bake for 20 minutes, cake drops should be a little brown in colour, lift a cake drop using a fork, if the bottom does not stick on the parchment paper, its done. If not, bake for another 2 min and try again. Repeat until you get the desired results.
7) I packed this with jam for my pre-schooler's morning snack, she told me she loves it and would like to have it again! Yay!
Here's another one which I have added a tsp of cocoa powder and additional 5ml of water into the batter to make a chocolate version.
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