Name: Chinese Egg Cakes Recipe
Prep time: 20 min
Cook time: PT-489133H43M5S
Total time: PT-489133H43M5S
Cuisine: Chinese
Ingredients: 2 middle-size eggs, room temperature; 60 grams cake flour (about ½ cup); 40 grams caster sugar (approximately 3 tbsp + 1 tsp); 5 grams olive oil or other vegetable oil (roughly ¾ tsp); Warm water, as needed (optional, for speeding up the whipping process especially on colder days)

Jump to Recipe

Introduction

Embark on a delightful baking adventure with these Chinese Egg Cakes, a perfect blend of tradition and simplicity. Their lightly crisp golden exterior gives way to a fluffy, airy center, making each bite a lovely treat. Ideal for tea time or any sweet craving, these cakes offer an indulgent homemade experience.

A small round cheesecake with a smooth, light yellow top and a fluffy, pale yellow inside is placed on a white ruffled paper cup, which sits on a white plate. The cheesecake has a soft texture, showing a clean cut that reveals its airy and creamy middle layer. The background is a white marbled surface, adding a clean and bright look to the image. In the background, there are more cheesecakes placed in similar white ruffled paper cups, slightly out of focus. The scene looks natural and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 middle-size eggs, room temperature
60 grams cake flour (about ½ cup)
40 grams castor sugar (approximately 3 tbsp + 1 tsp)
5 grams olive oil or other vegetable oil (roughly ¾ tsp)
Warm water as needed (optional, for speeding up the whipping process, especially on colder days)

Instructions

Step 1: Preheat your oven to 350°F (180°C).
Step 2: Fill a container halfway with water and place your mixing bowl on top to create a gentle warm bath.
Step 3: In the mixing bowl, combine eggs and castor sugar. Beat them at high speed until the mixture is light, fluffy, and has a flowing ribbon-like consistency—this should take about 12 to 15 minutes.
Step 4: Gradually sift the cake flour into the egg mixture and gently fold it in using a spatula, being careful not to deflate the batter.
Step 5: Pour in the oil and stir gently until fully incorporated.
Step 6: Line a muffin tin with paper liners, ensuring all 12 cups are covered.
Step 7: Fill each muffin cup with the batter evenly.
Step 8: Place the muffin tin on the oven rack and bake for 15 to 20 minutes, or until the tops turn a lovely golden color.
Step 9: Remove from the oven and enjoy your Chinese Egg Cakes warm or at room temperature.

Tips & Variations

For a gluten-free version, substitute cake flour with a gluten-free baking blend containing rice flour, potato starch, and tapioca flour. If the batter feels too thick, add a little warm water until you reach the right consistency.
Using warm water in the initial step can help speed up egg whipping, especially on colder days.
Be gentle when folding in the flour to keep the batter airy, which ensures fluffy cakes.

Storage

Store Chinese Egg Cakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. Reheat gently in a microwave for 10-15 seconds to enjoy their softness again.

How to Serve

The image shows a close-up of a soft, round cheesecake with a smooth and light yellow inside texture. The cheesecake has a golden brown top layer that is slightly glossy and evenly baked. It is placed on a small white scalloped plate which rests on a white marbled surface. Surrounding the main piece, there are several similar cheesecakes in white paper cups, all having the same golden top and creamy inside. The texture looks soft and moist, with a clean cut revealing the inside of the front cheesecake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular granulated sugar instead of castor sugar?

Yes, you can use granulated sugar, but castor sugar dissolves more easily and helps achieve a smoother, lighter texture in the batter.

What if my batter deflates after folding the flour?

Gently fold the flour to incorporate it without overmixing. Using a spatula and folding carefully will help maintain the airy texture critical for fluffy egg cakes.