Sweet & Fluffy Chinese Egg Cake Recipe: A Taste of Home

Soft, pillowy, and incredibly light, this Chinese egg cake recipe brings the warmth of traditional bakeries right to your kitchen.

Every bite whispers stories of street-side vendors and beloved family gatherings.

These delicate cakes emerge golden and cloud-like from the oven, promising a treat that melts on your tongue.

The simple ingredients create magic through careful technique and gentle folding.

Eggs transform into a heavenly sponge that’s both comforting and elegant.

Each slice promises a moment of pure culinary joy.

Bake this delightful cake and transport yourself to the bustling streets of China with just one heavenly bite.

Why Chinese Egg Cake Is So Fluffy

• Celebrate Whimsy: Transform ordinary baking into a playful holiday adventure with these festive Grinch-themed cookies that spark joy and nostalgia.
• Quick Crowd-Pleaser: Craft delightful green cookies in mere minutes, perfect for last-minute holiday gatherings or spontaneous family baking sessions.
• Kid-Friendly Creation: Engage children in a fun cooking experience by letting them roll dough balls, coat in powdered sugar, and add red heart candies, making memories together.
• Festive Conversation Starter: Impress guests and family with a creative dessert that captures the beloved Dr. Seuss character's spirit, bringing smiles and holiday cheer to any gathering.

Ingredients for Light Chinese Egg Cake

• Eggs: The primary structure and volume provider for the light and fluffy Chinese egg cake.
• Sugar: Sweetens the cake and helps create a smooth, airy texture.
• Cake Flour: A soft wheat flour that ensures a delicate and tender cake crumb.

• Vanilla Extract: Adds a subtle, warm flavor to enhance the cake's overall taste.
• Milk: Contributes moisture and helps create a soft cake texture.
• Vegetable Oil: Provides richness and helps keep the cake moist.

• Salt, Vegetable Oil Spray or Parchment Paper: Helps prevent the cake from sticking to the pan and enhances the cake's flavor balance.

Steps for Baking a Classic Chinese Egg Cake

Step 1: Warm Up the Oven

Get your oven ready by setting the temperature to 350F. Prepare a round cake pan by greasing it or lining with parchment paper to prevent sticking.

Step 2: Whip Up the Egg Base

Grab a large mixing bowl and combine eggs and sugar. Use an electric mixer on high speed to create a fluffy, pale mixture.

Keep beating for 10-15 minutes until the volume dramatically increases and looks light and airy.

Step 3: Blend Liquid Ingredients

• Vanilla extract
• Milk
• Vegetable oil

Stir everything together until the mixture looks smooth and well-integrated.

Step 4: Gently Incorporate Dry Components

• Cake flour
• Salt

Carefully fold these dry ingredients into the egg mixture using a spatula. Move slowly and gently to keep the air bubbles intact.

Step 5: Transfer and Bake

Pour the batter into your prepared pan, spreading it evenly across the surface. Slide the pan into the preheated oven and bake for 25-30 minutes.

The cake is ready when the top turns golden brown and a toothpick comes out clean when inserted in the center.

Step 6: Cool and Release

Let the cake rest in the pan for 10 minutes.

Carefully remove it and place on a wire rack to cool completely before serving.

Notes for Making a Fluffy Egg Cake

• Beat eggs and sugar for a full 10-15 minutes to create an incredibly light, fluffy texture that defines this delicate Chinese cake.
• Use a soft spatula and fold flour carefully to maintain the airy volume you've created during the egg-beating process.
• Avoid opening the oven door during baking to keep consistent temperature and prevent the cake from sinking or deflating.
• Insert a toothpick into the cake's center – it should come out clean with no wet batter, indicating perfect baking.
• Use room temperature eggs and milk to ensure smooth incorporation and consistent mixing of ingredients.

New Mixes for Chinese Egg Cake Fans

• Gluten-Free Egg Cake: Replace cake flour with almond flour or gluten-free flour blend for those with wheat sensitivities.
• Chocolate Swirl Egg Cake: Add cocoa powder to half the batter and create a marbled effect by swirling layers together before baking.
• Citrus Infusion Egg Cake: Mix in lemon or orange zest to enhance the cake's flavor profile with bright, fresh notes.
• Vegan Alternative Egg Cake: Substitute eggs with aquafaba or commercial egg replacer and use coconut milk instead of dairy milk for plant-based version.

What Pairs With a Soft Egg Cake

• Pair with Sweet Comfort: Serve the light and fluffy Chinese egg cake alongside a steaming cup of jasmine tea, which complements the delicate cake's subtle sweetness and provides a soothing herbal backdrop.
• Create Dessert Harmony: Match the cake with a scoop of green tea ice cream, introducing a cool, creamy contrast that enhances the cake's soft texture and adds a sophisticated flavor dimension.
• Elevate with Fruity Touch: Garnish the cake with fresh mandarin orange segments or a light raspberry coulis, adding a bright, tangy element that cuts through the cake's richness and provides a refreshing palate cleanser.
• Enhance with Creamy Companion: Top the cake with a dollop of lightly whipped mascarpone cream mixed with a hint of honey, creating a silky, subtle sweetness that beautifully complements the cake's airy structure.

Keeping Chinese Egg Cake Moist and Light

• Store leftover Chinese egg cake in an airtight container in the refrigerator for up to 3 days. Cover the cake with plastic wrap or aluminum foil to prevent drying out.
• Wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month to maintain optimal texture and flavor.
• Warm individual slices for 15-20 seconds on medium power. Check temperature and add 5-10 seconds if needed. Avoid overheating to prevent dryness.
• Remove frozen cake from freezer and let it sit at room temperature for 30-45 minutes. This method helps restore the cake's original softness and prevents moisture loss.

FAQs

• Why do I need to beat eggs and sugar for 10-15 minutes?

Beating eggs and sugar for an extended time incorporates air, creating a light, fluffy texture that gives the Chinese egg cake its signature softness and volume.

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

Cake flour is recommended because it has lower protein content, which helps create a more delicate and tender cake. All-purpose flour might make the cake denser and less airy.

• How do I know when the cake is fully baked?

Check for a golden brown top and insert a toothpick into the center. If the toothpick comes out clean without any wet batter, the cake is done baking.

Chinese Egg Cake Recipe

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4.8 from 25 reviews

• Total Time: 50 minutes
• Yield: 8 1x

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Description

Sweet memories of childhood come alive with this Chinese Egg Cake, a delicate dessert that whispers nostalgia from family kitchens. Fluffy, light, and subtly comforting, you’ll fall in love with its simple elegance and warm embrace of home-style baking.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 large eggs (room temperature)
• 1 cup cake flour (sifted)
• 3/4 cup (170 grams) granulated sugar

Liquid Ingredients:

• 1/4 cup (60 milliliters) whole milk (room temperature)
• 1/4 cup (60 milliliters) vegetable oil
• 1 teaspoon (5 milliliters) vanilla extract

Seasoning:

• 1/4 teaspoon (1.5 grams) salt

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Instructions

1. Prepare the baking vessel by greasing an 8-inch round cake pan and lining with parchment paper, ensuring smooth surface release after baking.
2. Whip eggs and sugar using an electric mixer at high speed for 10-15 minutes until the mixture becomes pale, voluminous, and creates soft peaks that hold their shape.
3. Incorporate vanilla extract, milk, and vegetable oil into the whipped egg mixture, stirring gently to maintain the airy texture.
4. Delicately sift cake flour and salt over the liquid ingredients, using a spatula to fold the dry components into the batter with minimal stirring to preserve the trapped air bubbles.
5. Transfer the gossamer-light batter into the prepared pan, smoothing the surface with a spatula to create an even layer.
6. Place the pan in a preheated oven at 350°F (175°C) and bake for 25-30 minutes, monitoring until the top turns golden brown and a toothpick inserted at the center emerges clean.
7. Remove from the oven and let the cake rest in the pan for 10 minutes to stabilize its structure, then carefully unmold onto a wire rack to cool completely.

Notes

• Beat eggs and sugar thoroughly until pale and voluminous, which creates the cake’s signature fluffy texture and ensures maximum airiness.
• Use room temperature ingredients to help eggs incorporate smoothly and achieve better volume during mixing.
• Fold flour gently and minimally to prevent deflating the delicate egg mixture, maintaining the cake’s light and tender crumb.
• Try flavor variations by adding citrus zest, almond extract, or replacing some flour with matcha powder for unique twists on the classic recipe.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: Chinese

Nutrition

• Serving Size: 8
• Calories: 186 kcal
• Sugar: 14 g
• Sodium: 88 mg
• Fat: 9 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 7.5 g
• Trans Fat: 0 g
• Carbohydrates: 19 g
• Fiber: 0.3 g
• Protein: 4 g
• Cholesterol: 56 mg