Chinese Egg Cake Recipe

This delightful Chinese Egg Cake is a nostalgic treat that brings the flavors of traditional Chinese bakeries right to your kitchen. With its light, fluffy texture and subtle sweetness, this old-style baked version is surprisingly simple to make with just four main ingredients. The cakes puff up beautifully in the oven, creating little domes of golden perfection that are perfect for breakfast, afternoon tea, or anytime you need a not-too-sweet treat!

Why You’ll Love This Recipe

• Wonderfully Simple: With just eggs, flour, sugar, and a touch of oil, these little cakes prove that sometimes the simplest recipes are the most satisfying.
• Perfectly Balanced Sweetness: These cakes aren’t overly sweet, making them ideal for those who prefer desserts with a gentle touch of sugar.
• Incredibly Versatile: Enjoy them for breakfast with coffee, as an afternoon snack, or even as a light dessert after dinner.
• Make-Ahead Friendly: Bake a batch on the weekend and enjoy these little treats throughout the week!

this Recipe

Ingredients You’ll Need

• Eggs: The star of the show! Room temperature eggs whip up better and create that signature fluffy texture. They provide structure, richness, and that beautiful yellow color.
• Cake Flour: Creates a more delicate crumb than all-purpose flour. The lower protein content in cake flour ensures your egg cakes will be tender, not tough.
• Castor Sugar: Also known as superfine sugar, it dissolves more easily than granulated sugar when beating with eggs. This helps create that perfect, smooth batter.
• Oil: Just a tablespoon of neutral oil (like vegetable or canola) adds moisture without imparting competing flavors.
• Warm Water: Not an ingredient per se, but in colder weather, a bowl of warm water beneath your mixing bowl helps the eggs whip up faster and better!

Variations

Flavor Twists

• Citrus Zest: Add lemon, orange, or lime zest to the batter for a bright, fresh flavor.
• Vanilla: A teaspoon of vanilla extract brings warm, aromatic notes.
• Matcha: Fold in 1-2 teaspoons of matcha powder for a Japanese-inspired version.

Texture Additions

• Raisins or Dried Cranberries: Fold in about ¼ cup for bursts of sweetness.
• Sesame Seeds: Sprinkle black or white sesame seeds on top before baking for a nutty crunch.

Serving Variations

• Dusted: A light sprinkle of powdered sugar just before serving adds elegance.
• Filled: Once cooled, slice horizontally and add a thin layer of custard cream or red bean paste.

How to Make Chinese Egg Cake

Step 1: Prepare Your Setup

Preheat your oven to 350°F (180°C). If it’s a cold day, prepare a large container with warm water and place your mixing bowl on top – this little trick makes egg whipping much more efficient!

Step 2: Whip the Eggs

Add your room temperature eggs and castor sugar to the mixing bowl. This is where patience pays off! Whip at medium speed for 12-15 minutes until the mixture becomes very light, pale yellow, and reaches the “ribbon stage” – when you lift the beater, the mixture should fall back in thick ribbons that briefly sit on the surface before slowly disappearing.

Step 3: Incorporate Flour and Oil

Sift the cake flour directly over your whipped egg mixture. Using a gentle folding motion with a spatula, incorporate the flour without deflating all those beautiful air bubbles. Once the flour is combined, add the tablespoon of oil and fold until just incorporated.

Step 4: Fill and Bake

Line a mini muffin tin with paper liners. Carefully pour or spoon the batter into each cup, filling about 80% full. Bake in the middle rack of your preheated oven for about 15 minutes, until the tops are golden brown and spring back when lightly touched.

Step 5: Cool and Enjoy

Allow the cakes to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Pro Tips for Making the Recipe

• Room Temperature Matters: Cold eggs won’t whip up as well, so take them out of the refrigerator at least 30 minutes before starting.
• The Ribbon Test: Don’t rush the egg whipping! When you lift your beater, the mixture should fall back in ribbons and hold its shape for a few seconds before sinking back in.
• Gentle Folding: When adding flour, use a spatula and a light hand with a cutting-and-folding motion to preserve the air bubbles.
• No Overmixing: Once you add the flour, mix just until combined. Overmixing develops gluten and can make your cakes tough.
• Consistent Sizing: Use a small ice cream scoop or tablespoon measure to ensure all your cakes are the same size for even baking.

How to Serve

Perfect Pairings:

• Serve these delicate cakes with a cup of Chinese tea, like jasmine or oolong.
• For breakfast, pair with fresh fruit for a light meal.
• These cakes are delicious alongside a scoop of vanilla ice cream for a simple dessert.

Serving Occasions:

• Pack in lunchboxes for a not-too-sweet treat.
• Arrange on a tiered tray for afternoon tea parties.
• Stack on a plate and bring to potlucks or family gatherings.

Make Ahead and Storage

Storing Leftovers

Store completely cooled egg cakes in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days.

Freezing

These cakes freeze beautifully! Place in a single layer in a freezer-safe container, separating layers with parchment paper. Freeze for up to 3 months.

Reheating

For the best texture, let frozen cakes thaw at room temperature. If you’d like them warm, a quick 10 seconds in the microwave or a few minutes in a 300°F oven will refresh them nicely.

FAQs

Why didn’t my egg cakes rise properly?
The key to well-risen egg cakes is properly whipped eggs. Make sure you beat the eggs and sugar to the ribbon stage – this takes a good 12-15 minutes of beating! Also, be gentle when folding in the flour to preserve those air bubbles that give the cakes their lift.

Can I use all-purpose flour instead of cake flour?
Yes, but your cakes might be slightly less tender. If using all-purpose flour, remove 2 tablespoons from each cup of flour and replace with 2 tablespoons of cornstarch, then sift together several times to create a homemade cake flour substitute.

My egg cakes collapsed after baking. What went wrong?
Collapsed cakes usually indicate underbaking or opening the oven door too early in the baking process. Make sure your oven is fully preheated, and resist the urge to peek until at least 12 minutes into baking.

Can I add other flavors to these egg cakes?
Absolutely! A touch of vanilla extract, some citrus zest, or even a small amount of matcha powder can be wonderful additions. Just add these with the eggs to ensure even distribution throughout the batter.

Final Thoughts

These Chinese Egg Cakes are a beautiful example of how simplicity often yields the most satisfying results. With their light, airy texture and gentle sweetness, they’re the perfect canvas for your morning coffee or afternoon tea. What I love most about this recipe is how it connects us to traditional Chinese baking methods while being completely doable in any home kitchen. Give them a try – I think you’ll be surprised by how these humble ingredients transform into something truly special!

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