Chinese Egg Cake

Chinese Egg Cake is pure nostalgia on a plate—fluffy, golden, soft as a cloud, and delightfully sweet but never heavy! This classic treat brings back childhood memories and is beloved across generations for its pillowy texture and simple elegance. Whether you enjoy it with morning tea or as an afternoon snack, Chinese Egg Cake somehow always manages to brighten the day. Made with just a handful of humble ingredients, it offers a beautiful example of how simple, thoughtful baking can yield truly incredible results.

Ingredients You’ll Need

Chinese Egg Cake comes together with just a few kitchen staples, but each ingredient plays a starring role. The eggs make the cake light and airy, while the sugar adds sweetness and structure, and the flour brings everything together for that signature melt-in-your-mouth bite.

• Eggs (2, medium size, room temperature): These are the backbone of the cake, giving it lift and an irresistibly fluffy crumb.
• Cake flour (60 grams, about ½ cup): Provides a tender, delicate texture. Using cake flour keeps the cakes ultra-soft.
• Castor sugar (40 grams, approximately 3 tbsp + 1 tsp): Adds sweetness and helps whip the eggs to the perfect volume.
• Oil (5 grams, olive oil or vegetable oil, roughly ¾ tsp): A touch of oil makes the cakes moist and adds a subtle richness.
• Warm water (as needed): Helpful for getting your egg mixture to whip up faster, especially if your kitchen is on the cool side.

How to Make Chinese Egg Cake

Step 1: Preheat and Prepare

Begin by setting your oven to 350°F (180°C) so it reaches the perfect baking temperature by the time your batter is ready. This ensures your Chinese Egg Cake will rise beautifully and turn a lovely golden color. Take a muffin tin and line it with paper liners, making sure all 12 cups are ready for action.

Step 2: Set Up a Warm Water Bath

Fill a large container halfway with warm water and place your mixing bowl on top—this simple trick warms your bowl gently and helps the eggs whip up faster. Especially if you’re baking on a chilly day, this step gives your Chinese Egg Cake batter a little boost in volume and fluffiness.

Step 3: Whip Eggs and Sugar to Ribbon Stage

Crack the eggs into your mixing bowl and add the castor sugar. Using an electric mixer, beat the mixture on high speed for 12 to 15 minutes, until it turns pale, thick, and reaches the “ribbon stage”—when you lift the whisk, the mixture should ribbon down and sit briefly on the surface before folding back in. This is key for that signature eggy lift and delicacy.

Step 4: Fold in Cake Flour

Sift the cake flour over your whipped eggs in two or three additions, gently folding it in with a spatula each time. Take your time to avoid deflating the batter; gentle hands here will reward you with a super light Chinese Egg Cake crumb.

Step 5: Blend in Oil

Drizzle the oil evenly around the edge of the batter, then fold it in gently. This step ensures your cakes stay moist and just a little richer, without weighing them down. If your batter seems too thick (which can happen with certain flours), add a tiny splash of warm water to loosen it up.

Step 6: Fill and Bake

Pour the finished batter into your prepared muffin cups, filling each about three-quarters full for a nice domed rise. Transfer the muffin tin to the preheated oven and bake for 15 to 20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

Step 7: Enjoy!

Let your Chinese Egg Cakes cool for just a few minutes before peeling one open while it’s still warm—the aroma is irresistible! These cakes are delicious on their own, but their light sweetness makes them a perfect canvas for toppings or sides.

How to Serve Chinese Egg Cake

Garnishes

For a little extra flair, try dusting your Chinese Egg Cake with a whisper of powdered sugar, or a sprinkle of finely chopped pistachios for color. A dollop of whipped cream or a spoonful of berry compote adds instant elegance and a burst of flavor.

Side Dishes

Pair these cakes with fresh fruit like slices of mango or strawberries, or serve alongside a pot of floral Chinese tea. Their mild sweetness also works beautifully with silky custards or even a scoop of vanilla ice cream for dessert-style decadence.

Creative Ways to Present

Get playful by stacking mini Chinese Egg Cakes on a tiered stand for a tea party, or serve them in individual cupcake papers with little flags for birthdays. They also make charming edible favors wrapped in parchment and ribbon for any gathering.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Chinese Egg Cakes, simply store them in an airtight container at room temperature for up to 2 days. They stay surprisingly soft, but if your kitchen is humid, the texture may turn a bit stickier—don’t worry, they’re still delicious!

Freezing

Wrapped tightly in plastic wrap and then placed in a freezer bag, Chinese Egg Cakes freeze well for up to a month. Just let them thaw at room temperature for about 20 minutes before serving; they’ll taste as fresh as when first baked.

Reheating

To revive the fluffiness, microwave individual cakes for just 10 to 15 seconds (no more!), or warm in a low oven for a few minutes. This brings back their pillowy texture and is especially lovely on a chilly morning.

FAQs

Why isn’t my Chinese Egg Cake rising properly?

Most often, this happens if the eggs weren’t whipped long enough or with enough speed. Achieving the ribbon stage is crucial for a lofty, airy cake—don’t rush this step, and make sure your eggs are at room temperature for the best volume.

Can I make Chinese Egg Cake gluten free?

Absolutely! Swap in a gluten-free flour blend designed for baking (look for one with rice flour, potato starch, and tapioca). If your batter seems thick, add a little warm water to match the regular consistency so your cakes bake up light.

What’s the best way to tell when the cakes are done?

The cakes should turn a gentle golden brown on top and a toothpick inserted into the center should come out clean or with just a few moist crumbs. Avoid over-baking to keep them perfectly soft inside!

Do I need a stand mixer to make Chinese Egg Cake?

Not at all! A hand mixer works perfectly for whipping the eggs and sugar, though you’ll need to be patient. Mixing by hand is tough here; the volume needed for the signature texture is really best achieved electrically.

How can I add extra flavor to Chinese Egg Cake?

Mix in a splash of vanilla extract, a little lemon zest, or even sprinkle some sesame seeds on top before baking for a fun twist. These subtle changes add personality while preserving the cake’s classic lightness.

Final Thoughts

Give this Chinese Egg Cake a try and you’ll discover just how special something so simple can be. Its gentle sweetness and ultra-light crumb will have you reaching for one more, every time. Don’t be surprised if these cakes become a new family favorite to share and savor together!

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