Chinese Egg Cake
User Reviews
4.9
Chinese Egg Cake
Description
Chinese Egg Cake uses medium room-temperature eggs, caster sugar, cake flour, and neutral cooking oil. The key step is whipping the eggs and sugar over warm water for 12-15 minutes until the mixture becomes light, fluffy, and reaches the ribbon stage. This aeration incorporates air for the cake’s soft rise and tender crumb.
Flour is sifted and gently folded into the egg mixture, followed by the addition of oil to provide moisture and a tender texture. The batter is dispensed into a mini paper-lined muffin tin and baked at 180°C (350°F) for about 15 minutes until the tops are lightly browned and set.
The resulting cakes have a delicate structure with a mildly sweet taste, suitable as a snack or dessert. The technique depends heavily on whipping to build structure without baking powder.
Smaller muffin sizes produce individual bite-sized cakes, and using room-temperature ingredients helps achieve the proper volume and lightness. Baking is done on the middle rack to ensure even coloring.
Ingredients
- 4 egg room temperature eggs, medium size
- 120 g cake flour ,1 US cup (sifted flour)
- 80 g caster sugar around 6 tablespoons+2 teaspoon
- 1 tbsp. neutral cooking oil neutral oil without strong flavor, generic cooking oil
- water for speeding up the whipping process, not required in summer days, warm if in super cold days
Instructions
- Preheat the oven to 180°C around 350°F.
- Prepare a larger container and add half full warm water, then place your mixing bowl on the warm water. Add eggs and castor sugar. Whip at medium speed until light and fluffy. And then use low speed to remove some large bubbles. This step is the key of success and may take 12- 15 minutes until the mixture reach the ribbon stage.
- Shift flour in. Then use a spatula to combine well. And lastly add oil and well combined too.
- Prepare a mini 12 paper lined muffin tin mold and pour the batter in.
- Bake at the middle rack for 15 minutes until the surface is well colored.
Notes
- The muffin tins used are approximately 50 mm by 15 mm size, creating small individual cakes.
- Nutrition facts provided refer to a single cake serving.
- This recipe was originally published in 2015 and updated in 2024 with additional pictures and videos to aid preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Making
Amount Per Serving
Calories 45 kcal
% Daily Value*
| Calories | 45kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Cholesterol | 27mg | 9% |
| Sodium | 10mg | 0% |
| Potassium | 15mg | 0% |
| Sugar | 3g | 6% |
| Vitamin A | 40IU | 1% |
| Calcium | 4mg | 0% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
