Chinese Egg Cake Recipe
This Chinese Egg Cake recipe produces old-styled, mini egg cakes that are light, fluffy, and perfect for a sweet treat. With just a few simple ingredients, you can create these delightful cakes for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 24 mini egg cakes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
- Diet: Vegetarian
Ingredients
Egg Cake Batter:
- 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)
Instructions
- Preheat the oven: Preheat the oven to 180°C (350°F).
- Whip the eggs: In a mixing bowl over warm water, whip eggs and sugar until light and fluffy.
- Add flour: Sift in flour and gently fold into the mixture. Add oil and mix well.
- Fill muffin tin: Pour batter into a lined mini muffin tin mold.
- Bake: Bake for 15 minutes until golden.
Notes
- The muffin tin size used is approximately 50x15mm per cupcake.
- Nutrition facts are per single cake.
- Recipe originally published in 2015 and updated in 2024 with additional media.
Nutrition
- Serving Size: 1 mini egg cake
- Calories: 45 kcal
- Sugar: 3g
- Sodium: 10mg
- Fat: 1g
- Saturated Fat: 0.3g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 27mg
Find it online: https://bitezly.com/chinese-egg-cake-recipe/
