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2 free range eggs
100g of fine caster sugar
1 sachet vanilla-sugar
100g of plain flour
1 teaspoon of baking powder
a pinch of salt
Almost every child finds a real Dutch egg-cake tasty and some adults do too. If you buy egg cakes at the bakery or in the supermarket, ammonium is an ingredient. Of course it is used in a tiny amount, but still. It provides an elastic, airy structure with holes so you can not imitate that at home. But even though we can not copy the structure, we prefer our freshly baked, very tasty egg cakes!
How to make eierkoeken (Dutch egg cakes)
Preheat the oven to 180°C and place waxed paper on the baking tray.
Beat the eggs with the sugars in +/- 2 minutes airy.
The mixture by then should look shiny and pale coloured.
Weigh and stir flour, baking powder and salt together.
Add it to the mixture then fold it in quick and lightly.
You see tiny airbubbles in the batter.
Spoon heaps on the waxed paper.
With six cakes on the tray you get round cakes.
If you want to bake nine in one go the space is to small, the cakes on the outside will be oblong. But they will taste just as good!
Bake the cakes for approximatly 10 mins.
With golden edges the cakes are ready.
Allow the cakes to cool on a wire rack.
Stored in a tin you can keep the cakes tasty for a few days.
Freshly baked egg cakes taste very good with cold milk and fresh fruit.