If you’re looking to bring a delightful, soft treat to your kitchen, this Chinese Egg Cake Recipe is an absolute must-try. This cake is a beautiful balance of light, airy texture and subtle sweetness that gives every bite the perfect melt-in-your-mouth sensation. Rooted in traditional flavors but simple enough to make at home, these cakes showcase how a few humble ingredients can transform into something truly special. Whether you’re new to baking or just want to add a new favorite to your dessert lineup, this recipe will quickly become your go-to for a comforting, satisfying baked good.
Ingredients You’ll Need
The magic behind this Chinese Egg Cake Recipe lies in its simplicity. Each ingredient plays a crucial role in creating that fluffy, delicate texture and gentle flavor profile that defines this dessert. From the eggs that provide structure to the cake flour that gives the perfect softness, every element has its place.
- 4 large eggs (room temperature): Room temperature eggs whip up to greater volume for a lighter cake.
- 1/2 cup granulated sugar: Adds sweetness while helping to stabilize the egg foam.
- 1 cup cake flour (sifted): Cake flour ensures a tender, soft crumb by having lower protein content.
- 1/4 teaspoon baking powder: Gives a gentle lift, enhancing the cake’s fluffiness.
- 1/4 teaspoon salt: Balances sweetness and enhances the flavors.
- 1/4 cup whole milk: Adds moisture and richness to the batter.
- 2 tablespoons vegetable oil: Keeps the cake tender and moist without weighing it down.
- 1 teaspoon vanilla extract: Infuses a warm, comforting aroma and subtle flavor.
How to Make Chinese Egg Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350°F and preparing your baking vessel. Lightly grease a muffin tin or line a square baking pan with parchment paper. This step is critical in ensuring your cakes release easily and maintain their perfect shape once baked.
Step 2: Whisk Eggs and Sugar to Perfection
The heart of this Chinese Egg Cake Recipe is the egg and sugar mixture. Beat the eggs and sugar with an electric mixer on high for 5 to 7 minutes until the batter triples in volume and turns pale and creamy. This step is essential for the airy texture and light body of the cake.
Step 3: Sift and Fold Dry Ingredients Gently
Sift the cake flour, baking powder, and salt together to avoid any lumps. Then, carefully fold these dry ingredients into the fluffy egg mixture in three additions. Take care not to deflate the batter because that airiness is what makes the cakes so irresistibly soft.
Step 4: Incorporate the Wet Ingredients
Combine milk, vegetable oil, and vanilla extract in a small bowl, whisking until smooth. Slowly drizzle this mixture into the batter, folding it in gently until everything is fully incorporated. This brings moisture and flavor, completing the batter’s smooth consistency.
Step 5: Bake Until Golden and Springy
Pour the batter into your prepared pan or muffin cups. Bake for 18 to 22 minutes until the cakes develop a lovely golden top and a toothpick inserted in the center comes out clean. Let them cool slightly before removing from the pan—this keeps them from breaking apart.
How to Serve Chinese Egg Cake Recipe
Garnishes
A sprinkle of powdered sugar or a light brush of honey provides a sweet finishing touch without overpowering the subtle flavors of the Chinese Egg Cake Recipe. Fresh fruit like berries or thin slices of citrus can also brighten the presentation with a pop of color and refreshing contrast.
Side Dishes
This cake pairs beautifully with tea, especially jasmine or oolong, enhancing the overall experience with complementary floral and earthy notes. For a more indulgent option, serve alongside a scoop of vanilla or green tea ice cream to add a creamy richness that balances the cake’s delicate sweetness.
Creative Ways to Present
Try stacking individual cakes with layers of whipped cream and fruit for mini trifles, or cut them into cubes to add into dessert parfaits. You can even toast thin slices lightly and spread with sweet bean paste or custard to offer a delightful twist on traditional flavors.
Make Ahead and Storage
Storing Leftovers
Place leftover Chinese egg cakes in an airtight container at room temperature for up to two days to keep them soft and fresh. If your kitchen is warmer, storing in the fridge is fine but allow the cakes to come to room temperature before serving for the best texture.
Freezing
You can freeze these cakes by wrapping them individually in plastic wrap and placing them in a freezer-safe bag or container. They’ll keep well for up to one month. Thaw overnight in the refrigerator or at room temperature before enjoying.
Reheating
To revive the cake’s fluffy texture, warm it in a microwave for 10 to 15 seconds or in a toaster oven at low heat for a few minutes. Avoid overheating to prevent drying out the delicate crumb.
FAQs
Can I use all-purpose flour instead of cake flour?
While you can substitute all-purpose flour, the texture will be slightly denser because cake flour has lower protein content, resulting in a softer crumb. To mimic cake flour, you can measure a cup of all-purpose flour, remove two tablespoons, and replace them with cornstarch, then sift well.
Why is it important to use room temperature eggs?
Room temperature eggs whip up more easily and incorporate more air, which is vital for the light and fluffy structure of this recipe. Cold eggs take longer to beat and won’t reach the same volume.
Can I add flavors other than vanilla?
Definitely! This Chinese Egg Cake Recipe adapts well to small flavor twists like lemon zest, almond extract, or even orange blossom water. Just add about half a teaspoon of your chosen flavor during the wet ingredient step.
Is this recipe gluten-free?
The traditional recipe calls for cake flour, which contains gluten. For a gluten-free version, you’d need to use a gluten-free cake flour blend, but be aware that texture and rise might vary slightly.
How do I achieve the signature domed top on these cakes?
Using a muffin tin without liners allows the batter to bake smoothly against the metal, encouraging that classic domed look. Also, avoid overfilling the cups and be sure the batter is well-aerated.
Final Thoughts
There’s something truly heartwarming about making and sharing this Chinese Egg Cake Recipe, with its beautiful simplicity and wonderfully soft texture. It’s a dessert that invites you to slow down and enjoy each delightful bite, whether for an afternoon tea or a casual family gathering. Give it a try, and soon you’ll be reaching for this recipe whenever you want a little slice of comfort and sweetness in your day.
Print
Chinese Egg Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cakes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
- Diet: Vegetarian
Description
This Chinese Egg Cake is a light and fluffy traditional sponge cake known for its tender crumb and delicate flavor. Made with simple ingredients like eggs, sugar, cake flour, and a touch of vanilla, it’s baked to golden perfection for a delightful dessert or snack reminiscent of classic Asian bakery treats.
Ingredients
Egg Mixture
- 4 large eggs (room temperature)
- 1/2 cup granulated sugar
Dry Ingredients
- 1 cup cake flour (sifted)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup whole milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease or line a muffin tin or square baking pan with parchment paper to prevent sticking.
- Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 5–7 minutes until the mixture is thick, pale, and has tripled in volume, creating a light foam that is essential for the cake’s airy texture.
- Sift Dry Ingredients: In a separate bowl, sift together the cake flour, baking powder, and salt to ensure even distribution of leavening agents and to prevent lumps.
- Fold Dry Ingredients into Egg Mixture: Gently fold the dry ingredients into the egg mixture in three additions, carefully combining without deflating the airy batter to maintain fluffiness.
- Incorporate Wet Ingredients: In a small bowl, whisk together the milk, vegetable oil, and vanilla extract. Slowly drizzle this into the batter, folding gently until fully incorporated and smooth.
- Pour Batter and Bake: Pour the prepared batter into the greased or lined pan, dividing evenly if using a muffin tin. Bake for 18–22 minutes until the tops are golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the cakes from the oven and allow them to cool before serving to enhance flavor and texture.
Notes
- For the fluffiest texture, avoid overmixing after adding the dry ingredients and ensure eggs are at room temperature before beating.
- Traditional Chinese egg cakes are often baked in muffin tins without liners to achieve their signature domed appearance.
- For added flavor variety, consider adding lemon zest or almond extract to the wet ingredients.
