Description
Learn how to make a traditional Chinese Egg Cake, a light and fluffy dessert that’s perfect with tea. This recipe yields a moist and delicate cake with a hint of sweetness.
Ingredients
Scale
Egg Cake Ingredients:
- 4 large eggs (room temperature)
- 1/2 cup granulated sugar
- 1 cup cake flour (sifted)
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract (optional)
- 1 tablespoon milk (optional)
- 1 tablespoon vegetable oil (optional, for a moister texture)
Instructions
- Preheat the Oven: Preheat oven to 350°F and line an 8-inch round cake pan or muffin tins with parchment paper.
- Beat the Eggs: In a large mixing bowl, beat the eggs on high speed for 5–6 minutes until thick, pale, and tripled in volume.
- Add Sugar and Flavorings: Gradually add the sugar while beating, then fold in vanilla extract if using.
- Combine Dry Ingredients: Gently fold in the sifted cake flour and salt in three additions.
- Optional Additions: Fold in milk and oil if desired for a softer crumb.
- Bake: Pour the batter into the pan, tap to release air bubbles, then bake for 25–30 minutes (or 18–20 minutes for cupcakes) until golden and a toothpick comes out clean.
- Cool and Serve: Let the cake cool in the pan before transferring to a wire rack to cool completely.
Notes
- Traditional Chinese egg cake (鸡蛋糕) is light and fluffy, with no leavening agents—only air beaten into the eggs.
- Avoid overmixing the flour for the best texture.
- This cake is mildly sweet and pairs wonderfully with tea.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 10g
- Sodium: 80mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg
