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If you’re craving a light, fluffy treat that feels like a warm hug from home, this Chinese Egg Cake Recipe is exactly what you need. With its delicate crumb and subtle sweetness, this classic dessert combines simple ingredients into a heavenly bite-sized cake that’s perfect for breakfast, tea time, or any time your soul needs a little lift. The magic lies in the airy texture created by whipping eggs and sugar just right, making every morsel melt effortlessly on your tongue. Trust me, once you try this Chinese Egg Cake Recipe, it’s going to become one of your treasured go-to recipes!
Ingredients You’ll Need
Making this Chinese Egg Cake Recipe requires only a handful of straightforward ingredients, each playing an essential role in delivering the perfect balance of flavor, texture, and color. These basics come together to create a cake that’s light yet richly satisfying without being overly sweet.
- 2 medium eggs (room temperature): Fresh eggs are vital for that fluffy rise and moist, tender crumb.
- 60 grams cake flour (about ½ cup): Low-gluten flour keeps the cake soft and delicate, avoiding heaviness.
- 40 grams castor sugar (approximately 3 tbsp + 1 tsp): Castor sugar dissolves easily, helping to create a smooth, tender texture.
- 5 grams oil (¾ tsp, olive or vegetable): A touch of oil adds moisture without weighing down the lightness of the cake.
- Warm water as needed (optional): Used sparingly to adjust batter consistency for the perfect rise.
How to Make Chinese Egg Cake Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (180°C). This ensures a steady, even heat that’s essential for achieving that golden top and light interior typical of the Chinese Egg Cake Recipe. While your oven heats, prepare a water bath setup to gently warm your egg mixture, which will help it reach the perfect texture.
Step 2: Set Up a Water Bath
Place a heatproof mixing bowl over a container filled halfway with warm water. This indirect heat is crucial for slowly warming the eggs and sugar mixture without cooking it too fast. This technique encourages the mixture to become thick, light, and velvety smooth—exactly what you want for that signature fluffy crumb.
Step 3: Whip Eggs and Sugar
Combine the eggs and castor sugar in the bowl over the water bath. Beat them vigorously for about 12 to 15 minutes until the mixture turns pale and fluffy. This step builds the structure and aeration that lift the cake, so don’t rush it—your patience here will pay off beautifully.
Step 4: Fold in Cake Flour
Next, sift the cake flour gradually into the airy egg mixture. Gently fold the flour in with a spatula—avoid stirring too hard to preserve the delicate bubbles you worked so hard to create. This folding technique is key to maintaining the lightness and springy texture in the finished cake.
Step 5: Incorporate Oil
Add the oil next, mixing it in carefully until fully combined but not overworked. The oil adds moisture, ensuring your Chinese Egg Cake has a tender crumb and doesn’t dry out after baking.
Step 6: Prepare Muffin Tin and Fill
Line a muffin tin with paper liners and gently pour the batter, filling each cup about two-thirds full. This allows room for the cake to rise without spilling over, resulting in perfectly shaped individual cakes that are easy to share and serve.
Step 7: Bake Until Golden
Place the muffin tin in the oven and bake for 15 to 20 minutes. Keep an eye out for a gorgeous golden-brown top that signals your Chinese Egg Cake is ready. You’ll know it’s done when a toothpick inserted comes out clean, and the tops spring back lightly when you tap them.
Step 8: Cool and Enjoy
Allow your cakes to cool slightly before removing them from the tin. These little wonders are best enjoyed warm or at room temperature—once you taste this Chinese Egg Cake Recipe, you’ll understand why it’s such a beloved classic.
How to Serve Chinese Egg Cake Recipe
Garnishes
This charming cake is delightful on its own, but if you want to elevate presentation or add a personal touch, consider a sprinkle of powdered sugar for a delicate snowy effect. Fresh berries or a drizzle of honey can add a pop of freshness and sweetness that complements the soft texture perfectly.
Side Dishes
Pair your Chinese Egg Cake with a warm cup of jasmine tea or matcha for a traditional yet refreshing accompaniment. The light, fragrant teas balance the sweetness of the cake, making for a harmonious afternoon treat or a welcoming breakfast combo.
Creative Ways to Present
For a fun twist, serve the cakes in decorative cupcake liners or on a pretty tiered stand alongside other small bites like sesame cookies or almond biscuits. You can also cut them into bite-sized squares for a delightful party platter that invites guests to indulge guilt-free.
Make Ahead and Storage
Storing Leftovers
If you have leftover Chinese Egg Cake, store them in an airtight container at room temperature for up to two days. This keeps the cakes soft and moist, ensuring you can enjoy the same fresh taste later without any effort.
Freezing
Chinese Egg Cake freezes well if wrapped tightly in plastic wrap and placed in a freezer-safe bag or container. Freeze for up to one month. When ready to enjoy, thaw at room temperature or gently warm in a low oven to refresh the texture.
Reheating
To revive the soft, fluffy texture after storing or freezing, reheat your cakes in a microwave for about 10 seconds or in a preheated oven at 300°F (150°C) for 5 minutes. This simple step restores their warm, just-baked charm beautifully.
FAQs
Can I substitute cake flour with all-purpose flour?
While all-purpose flour can be used, it may result in a slightly denser texture. Cake flour’s lower protein content keeps the cake light and airy, which is why it’s preferred in this Chinese Egg Cake Recipe.
Why do I need to use a water bath for the eggs and sugar?
The gentle heat from the water bath helps dissolve the sugar while warming the eggs, allowing them to whip to a greater volume and achieve that lovely fluffy structure essential for this cake.
Is it okay to use vegetable oil instead of olive oil?
Absolutely! Vegetable oil works perfectly and has a neutral flavor that won’t affect the delicate taste of the cake. The key is just to use a mild oil to keep the cake’s natural flavor shining through.
Can I make this recipe vegan or dairy-free?
This particular Chinese Egg Cake Recipe relies heavily on eggs for its texture, so veganizing it would require substitutions like aquafaba or other egg replacers and adjustments that change the classic result. It is naturally dairy-free as it uses oil instead of butter.
How do I know when the cakes are fully baked?
Look for a golden brown top and use a toothpick test: insert a toothpick into the center, and if it comes out clean, your cakes are perfectly baked and ready to enjoy.
Final Thoughts
This Chinese Egg Cake Recipe is a delightful journey into simple, comforting baking that yields a light and tender treat every time. Its effortless ingredients and straightforward method make it perfect for both beginners and seasoned bakers alike. Give it a try—you’re going to love how these little fluffy cakes make ordinary moments feel special and inviting.
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Print
Chinese Egg Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 12 mini cakes (approximately 12 servings)
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Description
This Chinese Egg Cake recipe yields light, fluffy, and subtly sweet mini cakes that are perfect for tea time or as a delicate dessert. Made with simple ingredients like eggs, cake flour, and sugar, this traditional treat is baked gently in a water bath to achieve a tender texture and golden finish.
Ingredients
Egg Mixture
- 2 medium eggs (room temperature)
- 40 grams castor sugar (approximately 3 tbsp + 1 tsp)
Dry Ingredients
- 60 grams cake flour (about ½ cup)
Others
- 5 grams oil (¾ tsp, olive or vegetable)
- Warm water as needed (for water bath)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to ensure it reaches the perfect temperature by the time your batter is ready.
- Prepare Water Bath: Set up a water bath by placing a mixing bowl over a container filled halfway with warm water; this gentle heating helps to beat the eggs and sugar until light and fluffy.
- Beat Eggs and Sugar: Combine eggs and castor sugar in the bowl and beat vigorously for about 12-15 minutes until the mixture becomes pale and fluffy, which will give the cake its light texture.
- Incorporate Flour: Gradually sift in the cake flour and gently fold it into the egg mixture to avoid deflating the batter, ensuring a smooth and airy consistency.
- Add Oil: Add the oil to the batter and mix until well integrated to provide moisture and a tender crumb in the final cake.
- Prepare Muffin Tin: Line a muffin tin with paper liners and fill each cup about two-thirds full with the batter to allow room for rising without overflow.
- Bake: Bake the cakes for 15-20 minutes until they rise and turn golden brown on top, indicating doneness.
- Cool: Allow the cakes to cool slightly in the pan before removing and serving for the best texture and flavor.
Notes
- Ensure eggs are at room temperature before beating for better volume.
- Use a gentle folding technique when adding flour to maintain batter airiness.
- The water bath helps create a controlled, gentle heat for the batter during mixing; not used during baking.
- Check doneness by inserting a toothpick – it should come out clean.
- Store leftover cakes in an airtight container to keep them soft.
