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.
Ok, for about 6 years I have been looking for a recipe for a pastry or cake or whatever they call it at the China Star Super Buffet in Athens Ga. I cannot find it. I love it. I have a picture of it that I posted in a forum I belong to. It looks like it was baked in a muffin tin. Their were wrappers in the tin, don’t know what type, the filling itself was extremely moist and elegant and I can taste a hint of lemon. Not sure if your recipe is the same or not. Is your cakes extremely moist? If you can, please email me and I will send you a picture of what it is and what I am looking for.
Sure, Nina. I will send you an Email. You can send the picture back via email.
I have a picture of the dessert I am looking for and am not sure if yours is the same one or not. I can send you a picture if needed
Hi, I love the look of this recipe and i am going to give it a go for Chinese new year for my nursery. My only question is have you ever added any flavours like raisons or coconut to the cakes?
We usually do this basic version. But you can add matcha or cocoa powder for additional flavors. If you want to use raison or coconut, you can add a small layer on the top.
I made this today,i like the taste but it turned out hard.can you tell me what went wrong.
There are two possible reasons. Firstly the eggs are not well whipped. Secondly, the bubble are killed by the wrong mixing skill after adding the flours. Next time, whip the eggs for a longer time and be gentle when mixing. Keep trying, you will approach the success soon.
How much batter per cupcake?
I scoop around 1 tablespoon firstly and then evenly add the remaining batter.
Would these mini cupcakes turn wet and sticky if I store them in a covered container for couple of days?
Did you pinch all of the air out? Do not keep them for a long time since we do not have drying agent included.
hey dear , your recipe is looking fabulous but sad i don’t eat eggs.
can you please tell me if i can use egg-replacer instead of eggs.
No Disha, eggs are quite important for this cake.
Don’t make an egg cake if you don’t eat egg ??♀️??♀️??♀️??♀️ I am not sure why you are even looking at this recipe. It says egg right in the title ??
HI, Elaine!
Can I use an electric hand mixer for this recipe?
Sure, I use it too.
I would like to make thiese as a standard size cupcake..What would you suggest for a baking time? Also would an american “medium” sized egg be correct?
It actually depends. I would suggest baking 20 to 22 minutes firstly and check whether longer time is needed. American “medium” sized egg is correct by the way.
Hi! love this simple recipe.
but may i know how much full do i fill the liners?
Thanks!
Leave around 1/4.
Thank you! =)