Name: Chinese Egg Cake Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 4 middle-size eggs, room temperature; 120g cake flour (1 US cup), sifted; 80g castor sugar (around 6 tablespoons + 2 teaspoons); 1 tbsp. neutral oil; warm water (if needed for cold days)

Soft, fluffy, and delicately sweet, Chinese Egg Cake is the ultimate nostalgic treat for anyone who grew up savoring old-school Asian bakeries. Each bite is a light-as-air celebration of eggs, sugar, and pure simplicity, making it one of the most beloved cakes across generations. Whether you’re new to Asian baking or simply looking to relive your favorite childhood flavors, this recipe for Chinese Egg Cake is a must-try for your next dessert adventure!

Ingredients You’ll Need

What makes this Chinese Egg Cake so irresistible is its lineup of just a few pantry staples that truly shine. Each ingredient plays a role in creating that iconic golden color, pillowy texture, and gently sweet flavor we all love.

Eggs (4, medium, room temperature): Here’s where the magic happens—eggs provide both the signature fluffiness and that warm, yellow hue.
Cake flour (120g, sifted): This soft, low-protein flour is key for a super tender crumb, so don’t skip the sifting!
Castor sugar (80g): Castor sugar dissolves quickly and whips beautifully into the eggs, giving your cake just the right amount of sweetness.
Neutral oil (1 tbsp): A touch of oil ensures your egg cakes stay moist with a lovely, melt-in-your-mouth bite—use something like canola or sunflower oil.
Warm water (optional): On cold days, a little warmth helps whip your eggs to perfection, but you can skip it during warm months.

How to Make Chinese Egg Cake

Step 1: Preheat and Get Ready

Start by preheating your oven to 180°C (around 350°F). Prepare a mini muffin tin—ideally with twelve slots—and line each with paper liners. This helps the egg cakes rise and keeps them from sticking, making cleanup a total breeze.

Step 2: Whip the Eggs and Sugar

In a mixing bowl, combine the eggs and castor sugar. For a fluffier Chinese Egg Cake, set your bowl over a larger container of warm water (especially if your kitchen feels chilly). Using a mixer, whip on medium speed for 12 to 15 minutes until the mixture becomes light, airy, and pale yellow—watch for the famous “ribbon stage” where the batter gently falls and folds over itself like a ribbon. Finish with a minute or two on low speed to pop any big bubbles.

Step 3: Fold in the Flour

Sift the cake flour directly over your egg mixture (yes, again!), then gently fold it in with a spatula. Be patient and keep your strokes light so you don’t knock out the precious air you just whipped in. Stop as soon as the last streak of flour disappears.

Step 4: Add Oil

Drizzle the neutral oil along the edge of your batter and fold gently until fully incorporated. This secret step keeps your Chinese Egg Cake wonderfully tender without weighing down the batter.

Step 5: Pour and Bake

Spoon or pipe the airy batter into your lined mini muffin molds, filling them about 80 percent full. Place the tin on the middle oven rack and bake for about 15 minutes, or until the tops are beautifully colored and spring back when touched. Let them cool slightly before removing from the pan—then get ready for pure egg cake bliss!

How to Serve Chinese Egg Cake

Garnishes

Traditionally, Chinese Egg Cake shines all on its own, but a light dusting of powdered sugar can be a gorgeous finishing touch. If you want to add something special, sprinkle toasted sesame seeds or thinly sliced almonds on top before baking for a bit of crunch and nutty aroma.

Side Dishes

Pair these cakes with a pot of jasmine or oolong tea for a classic afternoon pick-me-up, or serve them as a sweet ending to a homemade Chinese meal. They’re also lovely with fresh fruit like strawberries or mango for a vibrant, refreshing twist.

Creative Ways to Present

Turn your Chinese Egg Cake into a festive dessert platter by piling them high on a cake stand, or wrap each one in colorful paper for parties and gifts. For a playful surprise, tuck mini egg cakes into lunch boxes or serve them alongside a scoop of lightly sweetened whipped cream and berries for a show-stopping dessert plate.

Make Ahead and Storage

Storing Leftovers

These cakes are best enjoyed the day they’re baked, but you can store any leftovers in an airtight container at room temperature for up to 2 days. A paper towel in the container will help absorb any excess moisture and keep the cakes fresh.

Freezing

If you want to make a big batch, Chinese Egg Cake actually freezes quite well! Once completely cooled, place them in a single layer in a freezer-safe bag, removing as much air as possible. Freeze for up to one month, and bring to room temperature before serving.

Reheating

To recapture that just-baked warmth, reheat the egg cakes in a low oven (about 150°C/300°F) for 3 to 5 minutes. Avoid microwaving, as it can make the texture rubbery and less fluffy.

FAQs

Why didn’t my Chinese Egg Cake turn out fluffy?

The fluffiness comes from whipping the eggs and sugar to the proper ribbon stage—if your batter isn’t airy enough, the cakes may turn out dense. Also, be gentle when folding in the flour to avoid losing the volume you worked so hard to whip up.

Can I use all-purpose flour instead of cake flour?

For the softest texture, cake flour is the best choice. However, if you only have all-purpose flour, try substituting a tablespoon of cornstarch per cup of flour to lighten it up. Your Chinese Egg Cake will still be tasty, if not quite as tender.

Do I need a stand mixer for this recipe?

A stand mixer is certainly helpful for whipping the eggs to the right volume, but a good hand mixer works beautifully too. Just be prepared to whip a little longer and keep a close eye on the batter’s consistency.

What size muffin tin works best?

A mini muffin tin makes lovely, bite-sized egg cakes that bake up quickly and evenly. The classic size is about 50 by 15 mm per cup, but you can definitely adapt the recipe for a standard muffin pan—just increase the baking time slightly and watch for the right color.

Can I add flavors or fillings?

Absolutely! While traditional Chinese Egg Cake is all about simplicity, a drop of vanilla extract or a sprinkle of citrus zest can add a new layer of aroma. However, avoid adding too much liquid or heavy fillings, as the delicate batter can’t support them well.

Final Thoughts

There’s something truly magical about baking a batch of Chinese Egg Cake—watching humble ingredients transform into golden, cloud-like treats never gets old. I hope this recipe brings you the same joy and nostalgia it brings me every time. If you’ve never tried these before, now’s your moment—gather your ingredients and let the sweet aroma fill your kitchen!