I love light, fluffy cakes with a crispy exterior, and this Chinese honey cake is no exception. It’s a delicious treat with a soft, airy texture and a slightly sweet, honey-scented crust that everyone will love. Plus, it’s super easy to make!
Why You‘ll Love This Recipe
I’ve always enjoyed making cakes using the steaming method, like the beloved Chinese steamed egg cake.
However, inspired by my classic Chinese egg cake, I decided to create this variation: the Chinese honey cake.
It’s a twist on the original, with the addition of honey to bring a slightly sweet, golden crust to the cake.
Both cakes share the same core features: they are incredibly simple to make and come together in a flash.
The main difference between the two is the honey—I’ve added it to the honey cake, which not only enhances the flavor but also gives the cake a delicate sweetness and a beautiful, crisp exterior. It’s a slight change, but it makes all the difference in elevating the cake’s taste and texture.
I also have some tips for success and common issues that often appear in Chinese egg cake recipes. You can refer to my Chinese egg cake recipe for detailed guidance and solutions to these problems.
By following the tips, you can make sure your cake comes out just right every time, whether you’re steaming or baking!
Ingredients:
- 3 eggs (large, room temperature)
- 20g white sugar
- 30g honey
- 100g low-gluten flour
- 25g whole milk
- 25g corn oil
- Butter (for greasing the molds, or you can use flavorless vegetable oil)
- White sesame seeds (for decoration)
Instructions:
Preheat the oven: Begin by preheating the oven to 160°C. Prepare your cake molds by greasing them lightly with butter to help the cakes come out easily. If using paper cup molds, no need to grease.
Whisk the eggs: Crack the 3 eggs into a clean, dry bowl. Add 20g of white sugar and 30g of honey. Start whisking on low speed using a hand mixer to dissolve the sugar and honey. Continue mixing for 1-2 minutes until the egg mixture lightens in color. Then, increase the speed to high and continue to whisk. The mixture will expand and turn into a thick, foamy consistency. Whisk until the mixture forms a figure-8 pattern when you lift the whisk, and the figure-8 stays visible for a few seconds. This process should take about 5-8 minutes.
Add the flour: Sift the 100g of low-gluten flour into the whipped egg mixture. Gently fold the flour in using a spatula, mixing from the bottom upwards. Do this quickly and carefully to avoid deflating the egg mixture.
Mix the wet ingredients: In a separate bowl, combine 25g of whole milk and 25g of corn oil. Whisk them together until they emulsify into a smooth mixture. This helps to integrate the oil and milk into the batter, making the cake texture finer.
Combine the mixtures: Pour the emulsified milk and oil mixture into the batter and gently fold it in with the spatula. Continue folding until the batter is smooth and uniform, without any dry flour left.
Prepare for baking: Pour the batter into the greased molds, filling each about 70-80% full to allow for expansion while baking. Gently tap the molds on the counter to release large air bubbles from the batter.
Decorate with sesame seeds: Sprinkle a layer of white sesame seeds evenly over the surface of the batter for decoration.
Bake the cake: Place the molds in the preheated oven and bake at 160°C for about 26 minutes. Do not open the oven door during baking to prevent temperature fluctuations.
Remove from the oven and unmold: After baking, use oven mitts to remove the molds from the oven. Lightly shake the molds to release any steam, which helps make the crust crispy. Let the cakes cool slightly on a wire rack, then carefully remove them from the molds.
Frequently Asked Questions
Can I use other oils instead of corn oil?
Yes, you can substitute corn oil with other neutral oils like vegetable oil or sunflower oil.
Do I have to use low-gluten flour?
Low-gluten flour is ideal for creating a light and airy texture, but you can substitute with regular all-purpose flour if necessary. The texture might be slightly different but still delicious!
Can I add different toppings?
Absolutely! While sesame seeds are traditional, you can also try other toppings such as chopped nuts, dried fruits, or even a dusting of powdered sugar.
How should I store the honey cake?
Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage.
Easy Chinese Honey Cake
Ingredients
- 3 eggs large, room temperature
- 20 g white sugar
- 30 g honey
- 100 g low-gluten flour
- 25 g whole milk
- 25 g corn oil
- Butter for greasing the molds, or you can use flavorless vegetable oil
- White sesame seeds for decoration
Instructions
- Preheat the oven: Begin by preheating the oven to 160°C. Prepare your cake molds by greasing them lightly with butter to help the cakes come out easily. If using paper cup molds, no need to grease.
- Whisk the eggs: Crack the 3 eggs into a clean, dry bowl. Add 20g of white sugar and 30g of honey. Start whisking on low speed using a hand mixer to dissolve the sugar and honey. Continue mixing for 1-2 minutes until the egg mixture lightens in color. Then, increase the speed to high and continue to whisk. The mixture will expand and turn into a thick, foamy consistency. Whisk until the mixture forms a figure-8 pattern when you lift the whisk, and the figure-8 stays visible for a few seconds. This process should take about 5-8 minutes.
- Add the flour: Sift the 100g of low-gluten flour into the whipped egg mixture. Gently fold the flour in using a spatula, mixing from the bottom upwards. Do this quickly and carefully to avoid deflating the egg mixture.
- Mix the wet ingredients: In a separate bowl, combine 25g of whole milk and 25g of corn oil. Whisk them together until they emulsify into a smooth mixture. This helps to integrate the oil and milk into the batter, making the cake texture finer.
- Combine the mixtures: Pour the emulsified milk and oil mixture into the batter and gently fold it in with the spatula. Continue folding until the batter is smooth and uniform, without any dry flour left.
- Prepare for baking: Pour the batter into the greased molds, filling each about 70-80% full to allow for expansion while baking. Gently tap the molds on the counter to release large air bubbles from the batter.
- Decorate with sesame seeds: Sprinkle a layer of white sesame seeds evenly over the surface of the batter for decoration.
- Bake the cake: Place the molds in the preheated oven and bake at 160°C for about 26 minutes. Do not open the oven door during baking to prevent temperature fluctuations.
- Remove from the oven and unmold: After baking, use oven mitts to remove the molds from the oven. Lightly shake the molds to release any steam, which helps make the crust crispy. Let the cakes cool slightly on a wire rack, then carefully remove them from the molds.
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