Chinese Egg Cake (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
3 tablespoons neutral oil (vegetable, canola, or avocado oil), plus more for brushing
02 -
1 cup cake flour
03 -
4 large eggs, at room temperature (about 190g without shells)
04 -
1/4 cup sugar
05 -
1/4 cup honey
→ Topping
06 -
Sesame seeds or finely chopped nuts of your choice (optional)
# Instructions:
01 -
Heat your oven to 325°F/160°C with the rack in the middle position. Take a standard 12-cup muffin tin and lightly brush each cup with a little oil to prevent sticking.
02 -
Grab a large bowl and sift the cake flour into it. Set this aside for now - sifting helps prevent lumps and makes for a lighter cake texture.
03 -
Make sure your mixing bowl is completely dry (important for getting good volume). Add your eggs, sugar, and honey. Using the whisk attachment on your mixer, beat at medium speed for about 2½-3 minutes until the mixture is thick and falls in ribbons when lifted. Be careful not to overdo it - you want soft peaks, not stiff ones.
04 -
Using a rubber spatula, gently fold the sifted cake flour into your egg mixture. Once that's incorporated, fold in the oil until everything is well mixed. The batter should be smooth and pour in flat ribbons.
05 -
Using a small ladle or ice cream scoop, fill each muffin cup about 90% full with batter. Sprinkle a pinch of sesame seeds or chopped nuts on top of each cake if you'd like. Pop them into the oven right away and bake for 11-12 minutes until they're lightly golden brown on top.
06 -
Let the cakes cool completely in the pan before gently removing them. These simple, lightly sweet cakes are perfect with tea or as a light snack.
# Notes:
01 -
These traditional Chinese egg cakes have a nostalgic flavor that's comforting and not too sweet, making them perfect for breakfast or afternoon tea.
02 -
The texture is somewhere between a muffin and a sponge cake - denser than a cupcake but still light and airy.
03 -
For the best texture, make sure your eggs are at room temperature before beating them, as cold eggs won't whip up as well.