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    Home » Recipes » Chinese desserts

    Chinese Egg Cake—Old Style Baked Version

    Last Modified: October 9, 2022 by Elaine| 213 Comments

    27.3K shares
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    Jump to Recipe - Print Recipe

    Old style Chinese egg cake calls everybody’s childhood memory. This is also referred as mini Chinese sponge cake.

    Chinese egg cake

    I am always wondering where those yummy little cakes are originated. But I am familiar with them when I was just a little girl. At that time, cakes were quite treasure because we cannot make them at home. However they are always available at larger stores. You can even smell the aroma from miles away.

    Chinese egg cake

    Growing up, I love to recall the food in my childhood from time to time. At the very beginning, this Chinese egg cake is steamed other than baked. Then at sometime, baked version was on almost every store. Compared with steamed version, I prefer baked version because I can still taste the raw egg taste even after adding lemon zest in the batter.After made this successfully around two weeks ago, I make this little egg cake at least twice every weekend for a quick breakfast.

    There are many easy and quite yummy cakes during my childhood. This one is made with egg and flour and we have another one made with yeast and rice flour, check that recipe here-Chinese steamed  rice cake(sometimes is also known as sugar cake)

    Chinese egg cake

    The muffin tin I am using is around 50*15mm for each cupcake.

    Chinese egg cake

    The most important step of this recipe is to  whip the egg until really light(white and no large bubbles anymore). I would suggest using warm water to speed up the process in cold winter days.

    Chinese egg cake

    Chinese egg cake

    I got lots of requests concerning about measuring the ingredients in volume like cups, tablespoons and teaspoons.For traditional Chinese stir fries or soups, I used to skip any measurement process and made adjustment based on personal experience. But I started measure in volume especially for seasonings once I realize that reliable personal experience need years of practice. I use my kitchen scale for almost all of my baking and dessert recipes, as the precise ingredient amounts are so important of a successful baking.   So Elaine still highly recommend buying yourself a kitchen scale. Technology changes cooking skill only if you use it. 

    However, I understand that many of you come across with a desperately needed recipe but there is no kitchen scale on hand. So I update this recipe with volume measurement. I am using US volume measurement. So 1 cup=240ml, 1 tablespoon=15 ml and 1 teaspoon=5ml.

    Chinese egg cake

    Chinese Egg Cake

    Elaine
    Old-styled Chinese egg cake
    4.94 from 15 votes
    Print Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Dessert
    Cuisine Chinese
    Servings 12 Making 12 mini egg cakes
    Calories 45 kcal

    Ingredients
      

    • 2 middle size eggs ,room temperature eggs
    • 60 g cake flour ,½ US cup
    • 40 g castor sugar ,around 3 tablespoons+1 teaspoon
    • 5 g oil ,olive oil or other vegetable oil around ¾ teaspoon
    • warm water ,for speeding up the whipping process, not required in summer days.

    Instructions

    • Preheat the oven to 180 C around 350F.
    • 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 to 20 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.

    Nutrition

    Calories: 45kcalCarbohydrates: 7gProtein: 1gFat: 1gCholesterol: 27mgSodium: 10mgPotassium: 15mgSugar: 3gVitamin A: 40IUCalcium: 4mgIron: 0.2mg
    Keyword cake, egg
    Tried this recipe?Mention @ChinaSichuanFood

    Chinese egg cake

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    Reader Interactions

    Comments

    1. eatingslooowly

      January 13, 2021 at 7:50 am

      can i use this recipe in a round cake tin? should i reduce the oven time or increase? im not a very experienced baker

      Reply
      • Elaine

        February 18, 2021 at 11:02 am

        If you bake this in round cake tin, increase 5 minutes baking time.

        Reply
    2. Tiffany Su

      February 02, 2021 at 1:16 pm

      5 stars
      Hi I am wondering If I have to use sugar in this recipe to allow it to rise in the oven?

      Reply
      • Elaine

        February 05, 2021 at 10:43 am

        Yes, you have to use sugar to keep the texture.

        Reply
      • Sage

        May 05, 2022 at 4:57 am

        Is the mini muffin tin you use just for normal mini muffins and cupcakes? Or is it different? And if we want to eat these the day after we make them, how can we store them?

        Reply
    3. Mrs T

      February 12, 2021 at 1:37 am

      I'm in the UK - what would be a substitute for cake flour?
      We gave either self raising or plain flour

      Reply
      • Elaine

        February 18, 2021 at 8:43 pm

        Mrs T,
        You can use flour with lower protein content (6.5% to 8%). Just read the introduction on the package.

        Reply
      • Aimes

        March 22, 2021 at 7:00 am

        I read that to replicate the cake flour, use 86% plain flour and 14% corn flour. The larger Tesco supermarkets sell Polish cake flour. Maybe Polish shops sell it too.

        Reply
      • Selene

        September 16, 2021 at 4:38 pm

        Its tasty n i love that its not too sweet. However its sooo dryn 'hard'. Any idea how to make it light n fluffy? Thanks!

        Reply
    4. Sheryl

      February 21, 2021 at 3:37 pm

      Hi,
      I m new to baking. I would like to learn how to improve cos mine turns out a bit dry and hard. Why is that so?

      Reply
      • Elaine

        March 03, 2021 at 8:46 am

        Slightly add more oil and shorten the whipping time a little bit next time.

        Reply
    5. Anonymous User

      February 23, 2021 at 4:03 am

      5 stars
      I haven't made these good looking cakes, but I am looking forward to! Can you share a recipe for those whipping cream they use for cakes in Chinese Bakeries? I am also Chinese and I love those cakes brought from Chinese Bakeries, but I think these cakes might taste even better with those cream. It's where there's not a lot of sugar in it, but sweet enough to enjoy.

      Thank you!

      Reply
    6. Jhe

      February 26, 2021 at 1:53 pm

      Can I use the same recipe for a banana cake? Like putting banana on it?

      Reply
      • Elaine

        March 03, 2021 at 8:44 am

        I don't know wether mixing banana or putting banana on top will influence the texture or not. But you can have a try!

        Reply
        • Mike Souza

          February 09, 2023 at 10:05 pm

          5 stars
          History & Origin -
          (Great recipe Elaine!)
          Growing up in Portuguese Macau and British HK, "Da'n Kou" or Egg Cakes and "Da'an Tart, Po'tart" Portuguese tarts were found literally everywhere. Most yummy baked goods at HK style bakeries originated in Macau, where Portuguese decendents such as myself carried on the Portuguese baking traditions. You will find that many Japanese cakes also have their Portuguese origin, also to mention famous meat dishes like Tonkatsu pork chops. Growing up in Port. Macau and British HK, kids especially could find Egg Cakes everywhere - not just bakeries! Mom 'n Pop convenient stores, street vendors.
          M. Souza

          Reply
    7. Aimes

      March 22, 2021 at 6:58 am

      Can I double up the ingredients to make them as normal-sized muffins? How long should this take in the oven?

      Reply
      • Elaine

        April 01, 2021 at 8:34 am

        Yes! You can make with normal sized muffins for a 5 minutes longer baking time.

        Reply
    8. Mara

      April 22, 2021 at 12:29 pm

      The recipe said warm water. How much water and do I put that on the mixture? The recipe is quite unclear on the purpose of the warm water. Thank you!

      Reply
      • Elaine

        April 29, 2021 at 8:36 am

        Warm water is used to warm the container. So it is basically depends on your containers.

        Reply
    9. Hellen Tay

      July 21, 2021 at 12:30 am

      Sorry. What is cake flour? Is it SRF?

      Reply
      • Elaine

        July 21, 2021 at 7:24 am

        No. It is low protein flour (around 7% to 9%) for the fluffy texture.

        Reply
    10. Suzi Castiglione

      January 11, 2022 at 12:29 am

      5 stars
      You are so sweet.

      Reply
      • Elaine

        January 15, 2022 at 9:33 am

        You too!

        Reply
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