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.
Hi elaine,
I tried out this wonderful recipe as i couldn’t stop thinking about them after looking at the pictures :-). my cake turned out to be pretty decent. I am from India and have no idea how sponge cakes are supposed to be. Mine were kind of a bit tight sponge and I figured i could have added a bit more sugar. Is that how these are supposed to taste?
Thanks a ton for the recipe i am going to try them out again for my family based on your inputs.
Hi Elaine,
Thanks for the great n easy recipe!
I love everything about the cake, except that the egg smell is quite strong Australian eggs are 700 gram each, is it too big?
What do you think if I add a bit of vanilla essence to get rid of the strong egg smell?
thanks in advance!
Hi Wita,
I use 60g smaller eggs. If the egg smell is too strong, you can add some lemon juice or vanilla essence to cover the smell.
Oh I remember when I visited Australia that the eggs were rather smelly and they also tasted different.
Just making some now before my family wake up! Many thanks for this recipe, look forward to trying one.
Did you use a standard muffin pan or mini muffin pan? I’m really confused about it based on the measurements that you’ve posted for the muffin cup.
Hi Lauren,
I am using mini muffin pan around 50mm in diameter and 15mm in depth.
why you didnt add some baking powder or yeast just asking
Hi Malou,
It is ok if you prefer to add some baking powder, as it is just our traditional way to make egg cake.
Hi Elaine,
Thanks for your detailed recipe,
But do you mind uploading a video showing the steps and tips?
Thanks again.Hope to hear from you.
Thanks for the suggestion. I just re-start my video recently since I get lots of other things in the previous months. This is my daughter’s favorite snack and I will schedule it soon.
Thanks for your time.
I have tried to bake this recently, it was fluffy when it is hot but it turned hard when it is cooled down to room temperature.
It there any steps that I missed?
Thank you.
Hi Elaine. I have a question regarding the whipping time. Is the 12-15 mins you mentioned above just on low speed or the total whipping time? Can you give me a breakdown roughly how long on med speed and how long on low speed? Many thanks…can’t wait to make this for my daughter.
Hi Catharina,
I am sorry that I cannot give a very exact time, as it depends on your speed and also the temperature of the mixture. I usually use middle speed for the first 8-10 minutes and slow down in the last stage. I will try to arrange a video with the hope of made myself understood clearly.
Hi
Thanks for the recipe
The cake turned out great
Thanks again
You are the most welcome, Anantha. Love your feedback.
Hehehe I’m in love with this, so I’m going to try to do it in a waffle iron, see how it works ahaha
I made a batch today for a family picnic tomorrow (Singapore’s national day) Followed the instructions and the cakes turned out really good. Brought back memories if my childhood. Thanks for the recipe. Wish i could upload photo of the cakes. Lovely texture. Will definitely bake this again.
Thanks Sylvia for the feedback. You must be a talented cook. I have received lots of failure about this recipe but I really cannot figure out why. There are lots of details might influence the final texture. Thank God! I still have readers like you.