Old style Chinese egg cake calls everybody’s childhood memory. This is also referred as mini Chinese sponge cake.
I am always wondering where those yummy little cakes are originated. But I am familiar with them when I was just a little girl. At that time, cakes were quite treasure because we cannot make them at home. However they are always available at larger stores. You can even smell the aroma from miles away.
Growing up, I love to recall the food in my childhood from time to time. At the very beginning, this Chinese egg cake is steamed other than baked. Then at sometime, baked version was on almost every store. Compared with steamed version, I prefer baked version because I can still taste the raw egg taste even after adding lemon zest in the batter.After made this successfully around two weeks ago, I make this little egg cake at least twice every weekend for a quick breakfast.
There are many easy and quite yummy cakes during my childhood. This one is made with egg and flour and we have another one made with yeast and rice flour, check that recipe here-Chinese steamed rice cake(sometimes is also known as sugar cake)
The muffin tin I am using is around 50*15mm for each cupcake.
The most important step of this recipe is to whip the egg until really light(white and no large bubbles anymore). I would suggest using warm water to speed up the process in cold winter days.
I got lots of requests concerning about measuring the ingredients in volume like cups, tablespoons and teaspoons.For traditional Chinese stir fries or soups, I used to skip any measurement process and made adjustment based on personal experience. But I started measure in volume especially for seasonings once I realize that reliable personal experience need years of practice. I use my kitchen scale for almost all of my baking and dessert recipes, as the precise ingredient amounts are so important of a successful baking. So Elaine still highly recommend buying yourself a kitchen scale. Technology changes cooking skill only if you use it.
However, I understand that many of you come across with a desperately needed recipe but there is no kitchen scale on hand. So I update this recipe with volume measurement. I am using US volume measurement. So 1 cup=240ml, 1 tablespoon=15 ml and 1 teaspoon=5ml.
Chinese Egg Cake
Ingredients
- 2 middle size eggs ,room temperature eggs
- 60 g cake flour ,1/2 US cup
- 40 g castor sugar ,around 3 tablespoons+1 teaspoon
- 5 g oil ,olive oil or other vegetable oil around 3/4 teaspoon
- warm water ,for speeding up the whipping process, not required in summer days.
Instructions
- Preheat the oven to 180 C around 350F.
- 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 to 20 minutes until the surface is well colored.
Notes
Nutrition
Can I use almond flour or coconut flour or arrowroot flour for low carb version or only cake flour?
I never tried to use almond flour and coconut flour. But I guess they can produce a similar result.
Exactly how much water is needed?
I use warm water to speed up the whipping process only. It depends on your container. I usually make a 2cm warm water base.
Yay thank you for the recipe. Made a batch of these this morning for my toddler.. Love them to bits..
Good job, Veron! I love your feedback.
i just made these and it was a success. they were soooooo light and airy, i felt like i was eating air! i doubled the oil as i don’t like overly dry cakes. the raw egg taste was so obvious even though i added vanilla extract. I’ll try to add in other flavours next time. thanks for this easy recipe!
You are the most welcome. Happy cooking!
Smell nice taste nice, easy to make. But mine is not very fluffy, is it because I over mixed when adding the flour? I added bit by bit, not pouring all in, is that correct? How to send u the pic of the cake ?
Hi Syteo,
The most possible reason is that you mixing time is too long so the bubbles are over killed. You can send me a picture via instagram or facebook.
Hi,
I have made these and they are really amazing and light. I serve them for breakfast but I would love to know what I can serve with them?
Thank you!
Hi Arlette,
We usually serve it directly as snack for children. You can serve it with milk.
Made this. Instead of muffin cups, I used smaller cups. For my so ‘s bento box. Oh so cute and yummy! Thanks!
You are the most welcome, Kaven. Thank you for your feedback!
Can confectioners sugar be replaced for caster sugar?
Sure.
i love it
Thanks.
Hi Elaine. I have gluten All purpose flour, can replace with the cake flour ?
Gluten free flour should work for this recipe. We do not need to the power of the gluten in the fluffy cakes.