Name: Chinese Egg Cake Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 4 large eggs (room temperature); 1/2 cup granulated sugar; 1 cup cake flour (sifted); 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1/4 cup whole milk; 2 tablespoons vegetable oil; 1 teaspoon vanilla extract

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Light as a cloud, gently sweet, and golden with nostalgia, Chinese Egg Cake is one of those bakery treats that instantly transports you back to the comforting bustle of childhood bakeries or festive family tables. With just a handful of everyday ingredients and a bit of mixing magic, these fluffy cakes rise beautifully, delivering an eggy fragrance and melt-in-your-mouth texture that’s as good for breakfast as it is for dessert. Whether you’re recreating a beloved staple or discovering it for the first time, making Chinese Egg Cake at home is guaranteed to bring smiles (and maybe a little awe) to everyone you serve.

Ingredients You’ll Need

The beauty of Chinese Egg Cake lies in its simplicity. Each ingredient has a crucial role, working together to create that airy crumb and gentle sweetness. Here’s what you’ll need—and why it matters:

Eggs (4 large, room temperature): The heart and soul of the recipe; they provide the cake’s signature rise and silky structure.
Granulated sugar (1/2 cup): Essential for sweetness and for helping whip air into the eggs.
Cake flour (1 cup, sifted): Gives the cake its delicate crumb and a soft, melt-in-your-mouth texture.
Baking powder (1/4 teaspoon): Just a touch for a little extra lift without weighing down the crumb.
Salt (1/4 teaspoon): Balances the flavors so the egg and vanilla shine.
Whole milk (1/4 cup): Adds moisture, making each bite tender rather than dry.
Vegetable oil (2 tablespoons): Keeps the cake light and ensures a subtle richness without heaviness.
Vanilla extract (1 teaspoon): Melds all the flavors together for that cozy, familiar aroma.

How to Make Chinese Egg Cake

Step 1: Prepare Your Pan and Preheat

Get started by preheating your oven to 350°F. Lightly grease a muffin tin or line your pan with parchment paper to prevent sticking. Chinese Egg Cake works beautifully either as individual cakes or in a square pan, so go with what you have.

Step 2: Whip Up the Egg Base

Grab your largest mixing bowl and crack in the four eggs with your sugar. Using an electric mixer on high speed, beat for a full 5 to 7 minutes. You’re aiming for a pale, thick, almost mousse-like consistency that should triple in volume—this is the key to that signature fluff!

Step 3: Combine Dry Ingredients

In a separate bowl, sift together your cake flour, baking powder, and salt. This ensures even distribution and a lump-free batter. Sifting also helps keep the batter light and airy.

Step 4: Fold the Batter

Carefully fold the dry ingredients into the whipped eggs in three additions. Use a gentle, swooping motion with a spatula to avoid deflating the volume you worked so hard to create. Patience here leads to the perfect Chinese Egg Cake texture.

Step 5: Add Liquid Ingredients

Whisk the milk, vegetable oil, and vanilla extract together until smooth, then slowly drizzle this mixture into your batter, folding as you go. The end result should be glossy and just combined—don’t overmix!

Step 6: Bake to Perfection

Pour the batter evenly into your prepared pan or muffin cups. Slide into the oven and bake for 18 to 22 minutes, until the tops are golden and a toothpick comes out clean. Watch them rise and gently dome—this is the hallmark of any good Chinese Egg Cake.

Step 7: Cool and Enjoy

Remove the cakes from the oven and let them cool in the pan for a few minutes before transferring to a rack. They are wonderful warm but set up to the perfect texture as they cool. Pat yourself on the back—homemade Chinese Egg Cake is something truly special!

How to Serve Chinese Egg Cake

Garnishes

Traditionally, Chinese Egg Cake is served as is, but a light dusting of powdered sugar or a sprinkle of toasted sesame seeds can make these little cakes even more delightful. Occasionally, you’ll see them topped with fresh berries or a flourish of citrus zest for extra fragrance and color.

Side Dishes

Enjoy Chinese Egg Cake alongside a cup of hot tea for a serene afternoon treat, or pair with a fresh fruit salad to brighten a dessert spread. In the mornings, a dollop of Greek yogurt balances the sweetness and provides a creamy contrast to their airy lightness.

Creative Ways to Present

Try stacking mini cakes with a thin layer of lightly sweetened whipped cream between them for a festive take, or cut them into cute shapes for kid-friendly lunchboxes. Chinese Egg Cake is also lovely split open and smeared with a bit of red bean paste or lemon curd for a sophisticated twist.

Make Ahead and Storage

Storing Leftovers

Chinese Egg Cake keeps best when stored in an airtight container at room temperature; it will stay moist and soft for up to two days. For longer storage, move them to the fridge, though be aware this may slightly firm the texture.

Freezing

To freeze, wrap each cooled egg cake tightly in plastic wrap, then pop them into a freezer-safe bag or container. They will retain their flavor and fluff for up to two months—perfect for surprise cravings or last-minute treat emergencies!

Reheating

When ready to enjoy, thaw overnight in the refrigerator or reheat straight from the freezer in a low oven (about 275°F) for 8 to 10 minutes. This gently revives their warmth and softness, bringing your Chinese Egg Cake almost back to bakery-fresh perfection.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, you can substitute with all-purpose flour, but for that ultra-soft crumb traditional to Chinese Egg Cake, cake flour really does make a difference. If you’re in a pinch, remove 2 tablespoons of all-purpose flour from each cup and replace with cornstarch, then sift well.

Why did my Chinese Egg Cake turn out dense?

A dense texture often means the eggs weren’t whipped long enough, or the batter was overmixed when adding dry ingredients. Be sure to beat your eggs until they’re pale and tripled in volume, and fold everything together with a light hand to keep the batter airy.

Can I add other flavors or fillings?

Absolutely! Add lemon or orange zest for a citrusy note, almond extract for a fragrant touch, or even swirl in a little cocoa for variety. For a fun twist, spoon a bit of red bean or custard filling into the centers before baking.

Is Chinese Egg Cake gluten-free?

This recipe isn’t naturally gluten-free, but you can try a gluten-free cake flour blend. Results may vary, so be prepared for some experimentation; the delicate texture relies heavily on the structure of flour.

Why are my cakes not domed on top?

To achieve those charming domed tops characteristic of Chinese Egg Cake, be sure your oven is fully preheated and avoid opening the door during baking. Using a muffin tin and avoiding paper liners also helps maintain the classic shape.

Final Thoughts

There’s something truly enchanting about baking—and sharing—a batch of Chinese Egg Cake in your own kitchen. These pillowy cakes are guaranteed to charm anyone who bites in. Give this recipe a try, and let a little bakery magic fill your home!

Chinese Egg Cake Recipe

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4.7 from 28 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 cakes 1x
Diet: Vegetarian

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Description

This Chinese Egg Cake recipe yields fluffy and moist individual cakes, perfect for a sweet treat. These light, airy cakes are a traditional Chinese dessert that is simple yet delightful.

Ingredients

Scale

Main Ingredients:

4 large eggs (room temperature)
1/2 cup granulated sugar
1 cup cake flour (sifted)
1/4 teaspoon baking powder
1/4 teaspoon salt

Additional Ingredients:

1/4 cup whole milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract

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Instructions

Preheat the Oven: Preheat your oven to 350°F. Lightly grease or line a muffin tin or square baking pan with parchment paper.
Prepare the Batter: In a large mixing bowl, beat the eggs and sugar until thick and pale. Sift together flour, baking powder, and salt. Fold dry ingredients into the egg mixture. Whisk together milk, oil, and vanilla, then fold gently into the batter.
Bake: Pour the batter into the pan or muffin cups. Bake for 18–22 minutes until golden and a toothpick comes out clean. Cool before serving.