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
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.
Notes
- For the fluffiest texture, avoid overmixing and use room temperature eggs.
- Traditional egg cakes are often baked without liners for a domed look.
- Try adding lemon zest or almond extract for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cake
- Calories: 110
- Sugar: 9g
- Sodium: 75mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
