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.
I’m not sure if this one is the same as my favourite cake, but they look a like except the fact that this one is made in a more modern way. I will try it one day
Hi can we use granulated sugar instead of castor sugar?
Hi Lisa,
Castor sugar will be firstly recommending for the best result. Granulated sugar is much difficult to dissolve and may influence the texture.
what is castor sugar?
Castor sugar is finely granulated sugar which can be dissolved quickly.
Marvelous recipe! I cut down the sugar by 10g as i made the cakes for my 22 months old girl. Thank you!
Thanks Phyllis for the feedback. I always reduce the sugar in my daughter’s egg cake.
Sorry to say that this recipe is a failure. It is so hard. I followed all your instructions. Don’t know what has gone wrong. 🙁
Hi Amy,
Can you describe what’s wrong with your cake? Although the steps are quite easy but there are lots of details may bring failure especially in whipping and mixing process. If the air bubble is spoiled, the cake will not be fluffy.
Hi Elaine…..i am a teacher and i would love to try this with my students……do i have to use only the egg white…or i have to whisk both the yolk and the egg white…….thx
Hi Gertrude,
For this cake, we whisk yolk with the egg white and it may really take some time to make the batter fluffy. Be patient during the process. Good Luck and Happy cooking.
Will this recipe work in a full sized cake pan (6 or 8 inches diameter)?
Hi Cortney,
I have not tried yet but I guess the batter should work in a 6 inch cake pan.
Hi Elaine i have tried your recipe but i did not use the hot water below the mixing bowl since it is quite warm nowaday . the cake rise and very nice except the taste seems to be dry and a little bit hard in texture. Can i ask what causes the failure of my mixture. thanks
Hi Solang,
Thanks for trying the recipe and send me feedback.
As there is only a little oil contained, the cake itself is not moist and it should be slightly dry. But if it is too dry, I guess the problem is the batter is not combined enough and there is still really large bubbles inside. If possible, can you send me a picture of it so we can find out the possible reasons.
Hi, do you mind leaving the measurements in cups and tsp/tbsp?
Recipe updated Kelly. Happy cooking!
Buy a scale. It’s not hard and weighting your ingredient is way more precise ??♀️??♀️
My cakes came out hollow, and I followed the recipe. Do you have any idea how they would become that way?
Sorry Mia, I really cannot figure the details if the cakes are described as hollow. I will try to bring a video later for showing the details process and steps. It is really not that difficult but there are some important tips.