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 scaleTechnology 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

Old-styled Chinese egg cake
4.87 from 36 votes
Print Pin Rate
Course: Dessert
Cuisine: Chinese
Keyword: cake, egg
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 Making 12 mini egg cakes
Calories: 45kcal
Author: Elaine


  • 2 middle size eggs ,room temperature eggs
  • 60 g cake flour ,1/2 US cup
  • 40 g castor sugar ,around 3 tablespoons+1 teaspoon
  • 5 g oil ,olive oil or other vegetable oil around 3/4 teaspoon
  • warm water ,for speeding up the whipping process, not required in summer days.


  • 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.


The muffin tin I am using is around 50*15mm for each cupcake.
The Nutrition Facts is based on each single cake.


Calories: 45kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Cholesterol: 27mg | Sodium: 10mg | Potassium: 15mg | Sugar: 3g | Vitamin A: 40IU | Calcium: 4mg | Iron: 0.2mg

Chinese egg cake

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

      1. 5 stars
        This recipe looks absolutely delicious but I have to feed a lot of people and I think it would be better to turn it into some type of sheet cake.Is the possible with theses cupcakes?If so, how time time would I have to increase or decrease so that they bake properly?

        Thank you so much,

          1. at least 5 minutes. But need to watch up the coloring at the last stage of baking.

    1. 5 stars
      Just a quick question to add onto eatingslooowly would I have increase or decrease the amount of baking time if I were to make this into a sheet cake? If so, then how much?
      Thank You

    1. 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?

    1. 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.

    2. 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!

      1. These turned out dreadful and dense. The only way I could see them being fluffy like the picture is if there was a leveling agent in them or if the eggs had been separated/the whites had been whipped and folded in. The recipe did not list either of these steps though. What did I do wrong?

        1. 5 stars
          Hi! I whipped the eggs and sugar for over 10 minutes and then added the oil and let that mix a minute more. Then I folded in the flour, which I sifted. Mine came out fluffy and delicious. I think they resemble fresh homemade ladyfingers.

  2. 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!

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

      1. 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

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

  4. 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!