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.
Hey, I was wondering if self raising flour would be alright. I am doing this for a school project. Hopefully you still reply
I did use self raising flour for steamed cake but not for this one. I suggest not using self raising flour.
Ok, thanks!!! 🙂 So should I just use normal flour?
Or do you think spelt flour would be ok?
Normal (all-purpose) flour won’t work. It has too much protein/ gluten. Spelt flour won’t work either. The cake won’t rise and become fluffy.
I like your recipe because it’s simple and uses only few ingredients, however mine didn’t brown on top and had cracks on it, I don’t know where I went wrong. Btw, I whisked the egg and castor sugar by hand and made sure it reached ribbon stage, as soon as I added the cake flour, it formed small clumps of cake flour with bubbles. It turned out more like rice cake.
Denise,
The most possible reason I guess is that the egg is slightly over whisked, so it becomes quite hard to mix the batter as smooth. Or you need to use larger eggs.
Oh okay, I wish I could show you a picture of how it turned out but there’s no option to post it in here. Thank you for your reply. Will definitely give this recipe another try!
Denise,
You can post a picture on facebook or ins if possible.
Okay, found it! will message you the picture right away, thanks!
I’m not sure if I didn’t whip the eggs enough but my batch came out very small (only filled about 6 cupcakes). Any ideas on how I could try to fix this?
Continue whip the eggs. The cake is not well supported by air so the volume is not enough
I’m not sure how much water to use. The ingredients did not give exact measurements and I was hoping you would reply.
Vienna,
No water should be add in the batter. We only use it in order to speed up the whipping process. So it is very much depended on your container.
How much do you fill up each muffin tin? Would you recommend 3/4 (of each tin)?
Yes, almost 3/4 full. The cake rises a lot after baking.
Hello! I followed this recipe and beat the sugar and eggs past ribbon stage. I beat till soft peaks stage. Then when I added in the flour, it seems like the flour can’t be folded in well. When eating, there are small tiny clumps in the cupcake. Any idea what is the reason? The top of the cake is also quite sticky after cooling down. Wonder why. Overall is a simple recipe and we quite like the taste. Thanks!
Maddie,
Clumps in the cake is because the flour is not well mixed. And the sticky problem is because the baking time is not enough or the temperature of the oven is too low. If you love the flavors, continue practicing and you will get better result. I made this for 3-4 times before a successful result.
Hi Elaine, sorry I didn’t get which flour is best this recipe. It looks good , I want to try it. Thanks.
Cake flour is the best option.
Hello, thanks for yr recipe. My cake ended up being dry, tho it is light and fluffy… any idea why? Thnx lots 🙂
Isabel,
The bubbles are killed during the process of adding flour in. You need to be more gentle and quick next time.
Are these the size of mini cupcakes?
Yes, mini cakes. One cake two bites.
What might the problem be if it didn’t rise much and is not fluffy?
Wrong mixing technique caused the lost of air bubble inside the batter.
Hello there,
Is it essential to add the oil in the last step? I felt that I messed up on the cake as usually you split the egg yolk and egg white in a separate bowl to whisk? Please can you also tell me if this is US measurement for the ingredients or UK?
Thank you.
Adding oil can add moisture to the cake. It is US measurement!