Traditional Chinese Egg Cake Recipe

If you’ve been craving a soft, fluffy, and fragrant egg cake, this recipe will not disappoint! I love making this classic treat as it brings back memories of old-school Chinese bakeries. It’s simple, comforting, and perfect for tea time or as a snack. Let’s dive in!

Old-Fashioned Egg Cake Holds a Special Place in My Heart

This old-fashioned egg cake brings back childhood memories for me.

Back then, store-bought cakes were limited, and in China, home ovens were a rarity. Many families didn’t have the equipment for baking, which is why steamed cakes, like Steamed Pumpkin Cake and Steamed Egg Cake, became so popular.

Nowadays, with ovens becoming more common and baking more accessible, I find joy in recreating this childhood favorite at home.

I love making this egg cake because it’s incredibly simple and delicious. Unlike some sponge cakes, you don’t need to separate the egg whites and yolks, and there are no complicated steps—just whip the eggs, mix in the ingredients, and bake.

The result is a soft, airy, and lightly sweet cake with a delicate texture.

I use a 12-cup muffin pan and always brush it with butter to prevent sticking. If you don’t have a muffin pan, you can use paper cupcake liners, which make cleanup even easier. Additionally, I have a Chinese cupcake recipe that’s a great reference for adapting this cake.

One important tip: I always recommend using a kitchen scale for precise measurements to ensure the best results.

Ingredients

• 4 eggs
• 120g low-gluten flour
• 60g white sugar
• 20g corn oil
• 5 drops white vinegar or lemon juice
• Butter, for greasing the cake mold
• White sesame seeds, for decoration

Instructions

Preparation: Preheat the oven to 170°C (340°F). Grease the cake mold with a layer of butter, ensuring all corners are covered. This will help prevent the cake from sticking and make it easier to remove after baking.

Whisk the Eggs: Crack 4 room-temperature eggs into a clean, dry bowl. Add 5 drops of white vinegar or lemon juice to eliminate any eggy odor. Mix in 60g of white sugar. Place the bowl over a water bath (around 40-50°C). Be careful not to let the water touch the bowl. The warm water helps the eggs beat more easily. Use an electric mixer to beat the eggs on low speed for 1 – 2 minutes until the mixture becomes lighter in color and slightly increases in volume. Then, switch to high speed and continue beating for 5 – 8 minutes until the mixture becomes thick and fluffy. The batter should form ribbons that hold their shape for a few seconds when the beaters are lifted.

Add Corn Oil and Sift in Flour: Pour 20g of corn oil into the whipped egg mixture. Sift 120g of low-gluten flour over the mixture. Gently fold the flour into the egg mixture with a spatula, lifting from the bottom and turning over, until it is well-combined. Be sure to work quickly and gently to preserve the fluffiness of the egg mixture.

Prepare the Mold: Carefully pour the batter into the prepared mold. Fill it about 90% full. Sprinkle a layer of white sesame seeds on top for decoration.

Shake to Remove Air Bubbles: Gently shake the mold on the countertop a few times to release any large air bubbles trapped in the batter. This helps ensure that the cake’s texture is even and free of big holes.

Bake the Cake: Place the filled mold on the lower rack of the preheated oven. Bake at 170°C for 20 minutes. Don’t open the oven door during baking to avoid a temperature drop, which may affect the cake’s rise. You can tell the cake is done when the surface turns golden and it no longer rises.

Remove from the Mold: After 20 minutes, wear heat-resistant gloves and take the mold out of the oven. Let the cake cool for a few minutes on a wire rack. Once it’s cool enough to handle, gently remove it from the mold. You now have a soft, fluffy Chinese egg cake ready to enjoy!

Frequently Asked Questions

Can I add flavors to this cake?

Yes! You can add a splash of vanilla extract or a hint of orange zest to the batter for extra flavor. However, I prefer the simplicity of the original recipe.

How do I store leftover egg cake?

Store any leftover cake in an airtight container at room temperature for up to 2 days. You can also freeze it for longer storage. Just make sure to wrap it tightly to keep it fresh.

Why is it difficult to whip the eggs?

For old-fashioned egg cake, properly whipped eggs are key to achieving a soft and fluffy texture. Here are a few tips to ensure success:

• Use room-temperature eggs: Cold eggs are harder to whip and take longer to reach the right consistency. If your kitchen is cold, place the eggs in a bowl of warm waterfor a few minutes before using.
• Use a warm water bath: When beating the eggs, you can place the mixing bowl over a pot of warm water (around 40–50°C) to help the eggs whip up faster and more stable. Be careful not to let the bowl touch the hot water, as you don’t want to cook the eggs.
• Whip to the right stage: The eggs should be beaten until they form thick, ribbon-like trails that don’t disappear immediately when you lift the whisk. If they are under-whipped, the cake won’t rise properly.

After mixing in the flour, the batter visibly shrinks. Why?

If you notice that the batter deflates significantly after adding the flour, here’s what might be going wrong:

• Overmixing: Instead of stirring, use a gentle folding motion with a spatula to incorporate the flour. Stirring too vigorously will knock out the air, resulting in a denser cake.
• Eggs weren‘t whipped properly: If the eggs weren’t beaten enough at the start, the batter won’t hold enough air, making it collapse when the flour is added.

I greased the pan, but the cake still stuck, and the bottom tears when I try to remove it.

This is a common issue, but it can be prevented with these simple steps:

• Let the cake cool slightly: Don’t rush to unmold the cake immediately after baking. Let it rest for a few minutes so it firms up slightly, making it easier to release.
• Use softened butter to grease the pan: A thin layer of softened, not melted, butter helps prevent sticking better than oil.
• Loosen the edges with a spatula: If the cake still sticks, gently run a small offset spatula or knife around the edges before unmolding.
  

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  Traditional Chinese Egg Cake: Simple, Delicious, and Full of Memories

  This traditional Chinese egg cake is a simple yet satisfying treat. It's light, airy, and full of nostalgic flavor. Whether you're making it for tea time or just because, I'm sure this recipe will become a family favorite!

  Course Dessert

  Cuisine Chinese

  Prep Time 20 minutes minutes

  Cook Time 20 minutes minutes

  Servings 5

  Calories 225kcal

  Ingredients

  • 4 eggs
  • 120 g low-gluten flour
  • 60 g white sugar
  • 20 g corn oil
  • 5 drops white vinegar or lemon juice
  • Butter for greasing the cake mold
  • White sesame seeds for decoration

  Instructions

  • Preparation: Preheat the oven to 170°C (340°F). Grease the cake mold with a layer of butter, ensuring all corners are covered. This will help prevent the cake from sticking and make it easier to remove after baking.
  • Whisk the Eggs: Crack 4 room-temperature eggs into a clean, dry bowl. Add 5 drops of white vinegar or lemon juice to eliminate any eggy odor. Mix in 60g of white sugar. Place the bowl over a water bath (around 40-50°C). Be careful not to let the water touch the bowl. The warm water helps the eggs beat more easily. Use an electric mixer to beat the eggs on low speed for 1 - 2 minutes until the mixture becomes lighter in color and slightly increases in volume. Then, switch to high speed and continue beating for 5 - 8 minutes until the mixture becomes thick and fluffy. The batter should form ribbons that hold their shape for a few seconds when the beaters are lifted.
  • Add Corn Oil and Sift in Flour: Pour 20g of corn oil into the whipped egg mixture. Sift 120g of low-gluten flour over the mixture. Gently fold the flour into the egg mixture with a spatula, lifting from the bottom and turning over, until it is well-combined. Be sure to work quickly and gently to preserve the fluffiness of the egg mixture.
  • Prepare the Mold: Carefully pour the batter into the prepared mold. Fill it about 90% full. Sprinkle a layer of white sesame seeds on top for decoration.
  • Shake to Remove Air Bubbles: Gently shake the mold on the countertop a few times to release any large air bubbles trapped in the batter. This helps ensure that the cake's texture is even and free of big holes.
  • Bake the Cake: Place the filled mold on the lower rack of the preheated oven. Bake at 170°C for 20 minutes. Don't open the oven door during baking to avoid a temperature drop, which may affect the cake's rise. You can tell the cake is done when the surface turns golden and it no longer rises.
  • Remove from the Mold: After 20 minutes, wear heat-resistant gloves and take the mold out of the oven. Let the cake cool for a few minutes on a wire rack. Once it's cool enough to handle, gently remove it from the mold. You now have a soft, fluffy Chinese egg cake ready to enjoy!

  Video

  Nutrition

  Calories: 225kcal | Carbohydrates: 32g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 131mg | Sodium: 51mg | Potassium: 104mg | Fiber: 1g | Sugar: 13g | Vitamin A: 192IU | Vitamin C: 12mg | Calcium: 25mg | Iron: 1mg