If you are looking for a delightful and airy treat, the Chinese Egg Cake Recipe is a perfect choice. This classic dessert offers a wonderfully soft, spongy texture with just the right balance of sweetness and richness from simple ingredients. It has a subtle golden hue and a delicate crumb, making it a comforting snack or dessert that will quickly become a household favorite. Making this cake is surprisingly straightforward, yet the results feel like a celebration of traditional flavors and perfect technique all in one bite.
Ingredients You’ll Need
The beauty of the Chinese Egg Cake Recipe lies in its simplicity. You only need a handful of ingredients, each playing a crucial role in the cake’s texture, flavor, and appearance. From the eggs providing structure and moisture to the cake flour creating that light crumb, every element is essential.
- 2 medium eggs (room temperature): Eggs are the backbone of this recipe, giving the cake its lift and delicate texture.
- 60 grams cake flour (about ½ cup): Using cake flour ensures a tender crumb and a silky mouthfeel.
- 40 grams castor sugar (approximately 3 tbsp + 1 tsp): Castor sugar dissolves easily, creating a smooth sweetness without graininess.
- 5 grams oil (¾ tsp, olive or vegetable): Oil adds moistness without weighing down the cake, keeping it soft.
- Warm water as needed (optional): This can help adjust batter consistency for an even softer texture if desired.
How to Make Chinese Egg Cake Recipe
Step 1: Preheat and Prepare a Water Bath
Start by preheating your oven to 350°F (180°C). Setting up a water bath with warm water underneath the mixing bowl is key to gently warming the eggs and sugar while whipping, which helps achieve that light and fluffy texture.
Step 2: Whip Eggs and Sugar
In the bowl over the warm water bath, beat together the eggs and castor sugar for about 12 to 15 minutes until they become pale and fluffy. This step is crucial because properly aerated eggs will give your cake its signature rise and softness.
Step 3: Incorporate Flour Gently
Sift the cake flour in gradually and fold it carefully into the egg mixture. This delicate folding ensures you keep as much air in the batter as possible, preserving the cake’s lightness and preventing it from becoming dense or tough.
Step 4: Add Oil and Mix
Stir in the oil gently until it is fully blended into the batter. This addition keeps the cake moist without compromising its fluffy nature. If the batter feels too thick, you can add a splash of warm water to loosen it slightly.
Step 5: Prepare the Muffin Tin
Line a muffin tin with paper liners and evenly fill each cup about two-thirds full. This portioning helps the cakes bake evenly and rise to the perfect shape and size.
Step 6: Bake to Perfection
Place the tin in the preheated oven and bake for 15 to 20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. The aroma during baking will be irresistible!
Step 7: Cool Slightly Before Serving
Once baked, allow the egg cakes to cool slightly in the tin before removing. This prevents them from breaking apart and makes them easier to handle, letting you savor their soft, fluffy texture.
How to Serve Chinese Egg Cake Recipe
Garnishes
While the Chinese Egg Cake Recipe is delicious on its own, it also pairs beautifully with a dusting of powdered sugar or a light drizzle of honey. For an extra special touch, sprinkle some toasted sesame seeds or finely chopped nuts for added crunch and flavor.
Side Dishes
These cakes are fantastic alongside a cup of hot green tea or jasmine tea, which balances the sweetness beautifully. You can also serve them with fresh fruit slices like strawberries or kiwi to add freshness and a burst of color to your plate.
Creative Ways to Present
For a fun twist, try cutting the cakes into bite-sized cubes and threading them onto skewers with fresh fruit for a playful dessert kebab. Alternatively, make a layered dessert by stacking slices with whipped cream or red bean paste between each layer for a unique take on traditional flavors.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the Chinese egg cakes in an airtight container at room temperature for up to two days. This keeps them soft and prevents them from drying out. Avoid refrigerating as it can alter their delicate texture.
Freezing
You can freeze these cakes by wrapping each one tightly in plastic wrap and placing them in a sealed freezer-friendly bag. Frozen, they keep well for up to one month. To enjoy, simply thaw at room temperature before serving.
Reheating
To bring back that fresh-baked warmth, reheat the egg cakes in a preheated oven at 300°F (150°C) for about 5-7 minutes. This step restores their softness and freshly baked aroma, making each bite as delightful as the first.
FAQs
Can I use all-purpose flour instead of cake flour?
While cake flour is preferred for its lower protein content and lighter texture, you can substitute all-purpose flour. To mimic cake flour, remove 2 tablespoons of all-purpose flour per ½ cup and replace it with cornstarch, then sift well before using.
Why do I need to use a water bath when whipping eggs?
The warm water bath gently heats the eggs and sugar mixture, which helps the sugar dissolve fully and allows the eggs to incorporate more air, leading to a fluffier, lighter cake texture.
Can I add flavors like vanilla or citrus zest to this recipe?
Absolutely! Adding a teaspoon of vanilla extract or a teaspoon of finely grated lemon or orange zest can brighten the cake’s flavor and add a lovely aromatic dimension without overpowering its traditional qualities.
What type of oil is best for this egg cake?
Neutral oils like vegetable or light olive oil are ideal because they don’t compete with the delicate flavor of the egg cake. Avoid oils with strong flavors to keep the taste balanced.
Is this recipe gluten-free?
Not as written, since it calls for cake flour which contains gluten. However, you can experiment using a gluten-free flour blend designed for cakes, but keep in mind the texture may vary slightly.
Final Thoughts
There is something truly special about the simplicity and elegance of the Chinese Egg Cake Recipe. It’s a dish that brings warmth and comfort to any occasion, combining humble ingredients with a technique that yields a magical lightness. Give it a try, and soon you’ll have a delicious homemade cake that’s perfect for sharing with friends and family, bringing smiles with every bite.
Print
Chinese Egg Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Description
Chinese Egg Cake is a light, fluffy, and subtly sweet sponge cake that’s perfect for teatime or a delicate dessert. Made with simple ingredients like eggs, cake flour, and sugar, this cake is steamed in a water bath to maintain moisture and tenderness, then baked until golden. The use of a water bath ensures a soft texture, making it a delightful traditional Chinese treat.
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)
Other Ingredients
- 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 prepare for baking your egg cakes.
- Set Up Water Bath: Place a mixing bowl over a container filled halfway with warm water, creating a gentle heat source for beating the eggs and sugar.
- Beat Eggs and Sugar: In the bowl over the water bath, combine eggs and castor sugar and beat vigorously for 12-15 minutes until the mixture becomes light, fluffy, and pale in color, which helps incorporate air for a fluffy texture.
- Sift and Fold Flour: Gradually sift the cake flour over the egg mixture and gently fold it in to retain the air bubbles and ensure a smooth batter.
- Add Oil: Stir in the oil evenly to add moisture and tenderness to the batter.
- 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.
- Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
- Cool: Remove from the oven and allow the egg cakes to cool slightly before serving to enjoy their delicate texture.
Notes
- Use room temperature eggs to help achieve maximum volume when beating.
- Beating the eggs and sugar over a warm water bath helps dissolve sugar and incorporates air for a fluffy sponge.
- Gently folding flour helps maintain the airiness of the batter.
- The water bath technique prevents the cake from drying out.
- Oil can be olive or vegetable oil depending on preference.
- Ensure muffin cups are only two-thirds full to avoid overflow during baking.
