Old-style Chinese egg cake is a childhood memory. It is also known as mini Chinese sponge cake or egg cake. If honey is added, it might be called honey cake.
I am always wondering where those yummy little cakes originated. But I was familiar with them when I was just a little girl. At that time, cakes were quite treasures because we could not make them at home. However, they are always available at larger stores. You can even smell the aroma from miles away.
Growing up, I loved recalling the food from my childhood. In the beginning, this Chinese egg cake was steamed instead of baked. Then, the baked version was in almost every store for some time. Compared with the steamed version, I prefer the baked version because I can still taste the raw egg taste even after adding lemon zest to the batter. After making this successfully around two weeks ago, I make this little egg cake at least twice every weekend for a quick breakfast.
There were many easy and yummy cakes from my childhood. This one is made with egg and flour, and we have another one made with yeast and rice flour; check that recipe for Chinese steamed rice cake(sometimes also known as sugar cake)
I have tested several batches of this recipe. You can make a 2 eggs version for a small mini cake or 4 eggs for a regular one. For the small version, the muffin tin I use is around 50*15mm for each cupcake.
The most important step in this recipe is to whip the egg until it is really light(white and no longer full of large bubbles).
About the Measurement
I received many requests concerning measuring the volume of the ingredients, such as cups, tablespoons, and teaspoons. For traditional Chinese stir-fries or soups, I used to skip any measurement process and make adjustments based on personal experience. But I started measuring in volume, especially for seasonings, once I realized that reliable personal experience requires years of practice.
I use my kitchen scale for almost all of my baking and dessert recipes, as precise ingredient amounts are so important for successful baking. So, Elaine still highly recommends buying yourself a kitchen scale. Technology changes cooking skills only if you use it.
However, I understand that many of you come across a recipe that is desperately needed, but there is no kitchen scale on hand. So, I updated this recipe with volume measurement. I am using US volume measurement. But for the flour, you need to shift it first using a volume measurement because it can range from 120g (shifted) to 150g (unshifted).
Step by Step
Preheat the oven to 180°C around 350°F.
Add eggs and castor sugar to a mixing bowl. Whip at medium speed first to mix those ingredients and then at high speed until light and fluffy. Then, use low speed to remove some large bubbles. This step is the key to success, and it may take 12- 15 minutes until the mixture reaches the ribbon stage for the hold mixer. If you use a stand mixer, it can be quicker (around 4-5 minutes )
Shift flour in and add oil (try to avoid the flour). Then use a spatula to combine well. Prepare a mini 12 paper-lined muffin tin mold and pour the batter in if you are making 2 egg version or a regular 12 paper-lined regular muffin tin mold for 4 egg version.
Bake at the middle rack for 15 minutes until the surface is well colored.
Chinese Egg Cake
Ingredients
- 4 middle size eggs ,room temperature eggs
- 120 g cake flour ,1 US cup (sifted flour)
- 80 g castor sugar ,around 6 tablespoons+2 teaspoon
- 1 tbsp. oil ,neutral oil without strong flavor
- warm water if in super cold days ,for speeding up the whipping process, not required in summer days.
Instructions
- Preheat the oven to 180°C around 350°F.
- Prepare a larger container and add half full warm water, then place your mixing bowl on the warm water. Add eggs and castor sugar. Whip at medium speed until light and fluffy. And then use low speed to remove some large bubbles. This step is the key of success and may take 12- 15 minutes until the mixture reach the ribbon stage.
- Shift flour in. Then use a spatula to combine well. And lastly add oil and well combined too.
- Prepare a mini 12 paper lined muffin tin mold and pour the batter in.
- Bake at the middle rack for 15 minutes until the surface is well colored.
Video
Notes
Nutrition
About the cracked surface version
I have tested several batches of adding more flour, around 150g, and successfully created the cracked surface version.
Compared with the fluffy version, this cracked surface egg cake contains more flour and is denser. It also gets a strong aroma because of the lower water content. This version is my dog Seven’s favorite. By the way, Seven is my dog. 😄
Happy cooking. If you made this, we love to find your feedback about the taste, texture and your favorite ratio.
These chinese egg cakes definitely take me back to my childhood.. I used to eat them ALL the time. Thanks for reminding me how delicious they are, I definitely need to make them myself soon!
This is my childhood food too. Very treasure memories.
how can u bake a big cake with this
Sure Hayley. Lots of Chinese birthday cake is made with this type of cake, called as sponge cake. But you will need to lengthen the baking time to 25 to 30 minutes.
What about the egg yolk ? Do we mix them too ? Or just the white egg
Whisk the entire eggs, including the egg yolk.
Hi Elaine,
I have tried your recipe 3 times now. I am doing something wrong but I am not sure what. I made my own cake flour and “blended” my own castor sugar. First and second times, the cupcakes came out compact and dense. This last time the cupcakes came out plump and beautiful, however, when I took them out of the oven, they deflated! Please advise. Thank you!!
Hi Salena,
I failed about twice before the final success. If the cake came out compact and dense, there might be two reasons: first, the egg is not whipped enough; second you kill almost the bubbles when blending with flour. Next time, use some warm water to make sure you can whip the egg to a perfect degree (around 7-10 minutes). And be gentle when mixing the flour.
If they deflated, the batter is not well mixed and there are extra large bubbles inside. When cooling down, the larger bubbles will become smaller, which cause the collapse of the cupcake. The final batter should be very smooth and without larger bubbles. If you use two egg and similar baking tool as me, the batter should be just perfect for the muffin tin.
Does all purpose flour work the same?
Thanks.
No Helena,
Low-gluten flour is a must for the fluffy cakes. So I am sorry all-purpose flour cannot work the same.
For the oil, what does the “g” stand for? Grams? But that is for weight. How many cups of oil does the recipe need? Thanks!
Hi Isabella,
Yes g stands for grams. We weigh the ingredients. 5g is around 1 teaspoon. You can slightly add more.
Hi
How much the amount of water
In cup
Hi Abir,
The warm water listed in the recipe is just use to speed up the egg whipping process. So it is depending on your tool. Besides, warm water will not be require in hot summer days.
Hi, do I have to whip the eggs until stiff peak or just until soft. Also if I whip by hand, how long should it take?
Hi Anne,
I have not tried to whip by hand, I use electric mixer and usually it will take around 7-9 minutes. The status of the egg should be nearly stiff peak and you can see obvious grains on the surface.
Hi,
Can I substitute the cake flour with self raising flour instead?
Thks!
Hi Doreen,
Cake flour (low gluten) actually is our best choice for this baked egg cake. Self raising flour may change the texture a little bit.
Hi Elaine,
If we prepare the dough/mixture for the egg cake today n bake it tomorrow morning, would it affect the taste n the texture of the cake? Tks for your help
Hi Irene,
I think it is not a good idea as the air in the dough might skip out and make the cake not fluffy as immediately baked one. I would suggest to bake it in the first night if you want to serve them as a breakfast. After cooling down, store them in air-tight bags and reheat for minutes if necessary. I used to bake the cake in the previous evening and serve as my daughter’s breakfast.
Hi Elaine,
Thank for your kind advise. Will try out advise. Have a great week ahead.
Cheers
You are the most welcome! Irene.
I’m planning on making this since I love buying sponge cakes when going to the Chinese bakery! I want to make these in regular-sized muffin tins instead of min-sized ones, so how long would I bake them? Thank you for the awesome recipes!
Hi Chloe,
I have not tried to make a regular muffin size yet. You can lengthen the baking time to 25 minutes to 30 minutes. Watch carefully at the last stage and so not let the cake rise too high. You can insert a toothpick to test it. If it comes out clean, then the cakes are done.
Hi looks yummy. Is there no baking powder?. Thanx
Hi ms,
The traditional version calls for no baking powder. The whipped egg holds the air. However you can add some to easy the process.