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Khanom khai (Thai egg cakes)
Little flower-shaped egg sponges, crisp at the edge and soft inside
Khanom khai are the tiny golden sponge cakes that Thai market vendors bake in heavy brass moulds, filling the air with a sweet, eggy smell, and Bangkok children buy a paper bag of them after school. They are light and spongy inside with crisp, caramelised edges, and taste of egg and vanilla. They're made with oil rather than butter. They contain egg and gluten. Without a traditional mould, a mini-muffin or madeleine tin works well. Chef's tip: beat the eggs and sugar until really thick and pale; all the lift comes from that air.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 2 eggsat room temperature
- 2 ⅛ oz sugar
- 2 ½ oz plain flour
- ½ tsp baking powder
- ½ tsp vanilla extract
- 2 tbsp vegetable oilplus extra for the tin
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Method
0/6 doneStep 1: Heat the oven to 400°F (350°F fan). Brush a 24-hole mini-muffin or madeleine tin with ⅝ tbsp vegetable oil and put it in the oven to heat.
5 minStep 2: Whisk 2 eggs and 2 ⅛ oz sugar with an electric whisk for 5–6 minutes, until pale, tripled in volume and thick enough that a trail of batter sits on the surface for a few seconds.
6 minStep 3: Add ½ tsp vanilla extract, then sift over 2 ½ oz plain flour and ½ tsp baking powder and fold in gently with a spatula in three goes, followed by the rest of 1 ⅜ tbsp vegetable oil. Stop as soon as no flour shows; stirring hard knocks out the air, the most common mistake.
Step 4: Carefully take out the hot tin and fill each hole three-quarters full.
Step 5: Bake for 8–10 minutes, until risen, deep golden at the edges and springy when pressed.
10 minStep 6: Ease them out with a small knife while warm and cool on a rack. They are best the same day, when the edges are still crisp.
Nutrition per serving
- Calories
- 140 kcal
- Protein
- 3 g
- Carbs
- 20 g
- Fat
- 6 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does khanom khai (Thai egg cakes) take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of sugar?
- Caster sugar, same amount.
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