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 have follow your receipe closely.For the first time it turn out well n nice even though i accidently put more sugar but the second n third time i made it didn’t turn out well .It was hard.it was a failure . Why n what was the mistake .
Hi Joan,
Though the recipe seems quite simple, but there are lots of details may cause the failure. The stiff cake might be caused by your whipping process or your mixing process. The bubbles inside the egg is killed by long time mixing.
Your article mentions lemon zest, but I don’t see lemon zest in the recipe. I’m trying to recreate something I had years ago while traveling and thought there was a slight lemony taste. Should there be any lemon added?
Hi there,
There is no need to add lemon zest in the baked version.
Hi Elaine,
Thanks for the receipt 🙂
You are so right about the receipe looking simple but there are actually details in it, though.
I think mine is considered as a failure too 🙁
Not sure if I’ve mixed the flour and oil too long or I baked too long?
The cake turns out to be quite stiff and it’s quite hard to peel off the muffin paper.
Is it possible to advice roughly how long does it take to combine well the flour and oil? When I mix the flour, do I have to mix till there are no visible ‘lumps’ then add the oil in?
I will definitely try it again as my mum looks these simple sponge cake 🙂
Hi Yan,
Do not get frustrated! I failed at least 10 times before getting the right texture. Try to choose larger eggs, so there will be more egg white.
According to your description, there might be two reasons. 1. The batter is not fluffy enough (next time, you can lengthen whipping time). 2. you mix the flour too long and kill the treasurable bubbles inside the batter. It is quite important to be quick and gentle when mixing the flour.
Hi Elaine,
Thanks for your encouragement 🙂
I made another attempt today and it turn out better 🙂 But I think maybe this time, it’s a little too fluffy 😛 The batter ended up making 24 mini cakes instead of 12! And it feels really ‘light’ when we ate the cake – like ‘nothing’ 😛
What do you think went wrong this time?
Sorry.. so many questions 🙁
I just made this recipe and it turned out really good!! Everyone else said it was good, but I gave it to my brother to try and he found it really dry. He couldn’t swallow it and had to spit it out. I’ve never had an actual store bought egg cake so I’m no quite sure how it should be tasting. Is it supposed to be dry? Or did I do something wrong? Is there a way I can fix it?
Hi Jenny,
Yes, the cake is relatively dry comparing with other cakes, because it contains just a small amount of oil. Adding more oil can help to make the cake moist.
I would like to know what is castor sugar.
Thank you for send me your recipes.
It means granulated sugar.
How many gram of one medium size egg that you are using?
How many gram of one medium size egg you are using?
Around 50g to 55g each one.
Thank you for your answer. 🙂
Hi Elaine,
Would you try this recipe with a bit of matcha powder?
You can add some matcha powder in the batter. But I never tried before.
Hi Elaine.
I have been looking for a really light fluffy sponge cake as seen in the picture for a while and am going to give this a try. I am from Ireland and would like to know what Cake flour is? Is there a supplement I can use for this?
Thanks,
Yvonne.
Hi Yvonne,
Cake flour is low gluten flour, which can bring a fluffy texture to the finished cake. The protein content should be around 6.5% -9.5% (differ in area). You can firstly check the protein content on the package. If the protein content is too high, then mix your flour with cornstarch at a ratio around 3:1 or 4:1.