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4.9 from 186 votes

Chinese Egg Cake

Old-styled Chinese egg cake

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 24 Making
Calories: 45 kcal
Course: Dessert
Cuisine: Chinese

Ingredients

  • 4 middle size eggs ,room temperature eggs
  • 120 g cake flour ,1 US cup (sifted flour)
  • 80 g castor sugar ,around 6 tablespoons+2 teaspoon
  • 1 tbsp. oil ,neutral oil without strong flavor
  • warm water if in super cold days ,for speeding up the whipping process, not required in summer days.

Instructions

    Cup of Yum
  1. Preheat the oven to 180°C around 350°F.
  2. 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.
  3. Shift flour in. Then use a spatula to combine well. And lastly add oil and well combined too.
  4. Prepare a mini 12 paper lined muffin tin mold and pour the batter in.
  5. Bake at the middle rack for 15 minutes until the surface is well colored.

Notes

  • The muffin tin I am using is around 50*15mm for each cupcake.
  • The Nutrition Facts is based on each single cake.
  • Recipe is firstly published in 2015 and updated with more pictures and videos in 2024

Nutrition Information

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%)

Nutrition Facts

Serving: 24Making

Amount Per Serving

Calories 45

% 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.