Heavenly Fluffy Chinese Egg Cake Recipe for Sweet Cravings

Soft and pillowy, this delightful Chinese egg cake whisks you into a world of sweet, airy comfort.

Delicate clouds of golden goodness emerge from a simple mixing process that feels almost magical.

Whisked eggs transform into a heavenly treat that melts on your tongue.

Regional bakeries in china have perfected this delicate dessert over generations.

Light as air and subtly sweet, these cakes promise pure joy in every bite.

Home bakers can easily master this technique with just a few basic ingredients.

You’ll fall in love with how quickly this delectable treat comes together in your kitchen.

What to Love About Chinese Egg Cake

• Great for breakfast, afternoon tea, or as a light dessert that appeals to both kids and adults with its soft, delicate texture and mild sweetness.
• Delivers a homemade goodness in under an hour, offering a fast solution when you crave something sweet without complicated preparation or extensive baking skills.
• Uses common pantry staples like eggs, flour, and sugar, ensuring you can create a delicious cake without expensive or hard-to-find ingredients.

Ingredients for Chinese Egg Cake

• Eggs: The key foundation that provides structure and lightness to the Chinese egg cake.
• Sugar: Adds sweetness and helps create the fluffy texture of the cake.
• All-Purpose Flour: Provides the basic structure and body of the cake.

• Baking Powder: Helps the cake rise and become light and airy.
• Salt: Enhances the overall flavor of the cake.

• Vegetable Oil, Milk: Contribute to the cake's moisture and tender crumb.
• Vanilla Extract: Provides a warm, classic flavor to the cake.

Making a Fluffy Chinese Egg Cake

Step 1: Warm Up The Oven And Ready The Baking Vessel

Turn the oven to 350F (175C).

Coat an 8-inch round cake pan with butter or cooking spray to prevent sticking.

Ensure the pan is evenly greased for smooth cake removal.

Step 2: Whip Eggs Into Fluffy Clouds

Crack eggs into a large mixing bowl.

Add sugar and use an electric mixer to beat the mixture.

Whip on high speed for 5-7 minutes until the mixture becomes pale, thick, and doubles in volume.

The texture should look light and airy with soft peaks.

Step 3: Introduce Dry Ingredients Gently

• All-purpose flour
• Baking powder
• Salt

Carefully fold the dry ingredients into the egg mixture using a spatula.

Use a gentle lifting motion to maintain the airiness of the whipped eggs.

Step 4: Blend Moisture Elements

• Vegetable oil
• Vanilla extract
• Milk

Fold these ingredients smoothly into the mixture until everything is well combined and no streaks remain.

Step 5: Bake To Golden Perfection

Pour the batter into the prepared pan.

Spread evenly with a spatula.

Place in the preheated oven and bake for 20-25 minutes.

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

Step 6: Cool And Serve With Love

Remove the cake from the oven.

Let it rest in the pan for 10 minutes.

Transfer to a wire rack and allow it to cool completely.

Slice into wedges and enjoy the soft, tender texture of this delightful Chinese egg cake.

Tips for the Best Chinese Egg Cake

• Beat eggs and sugar for the full 5-7 minutes to create maximum volume and achieve that signature fluffy texture essential for a light Chinese egg cake.
• Use a fine-mesh sieve when sifting flour, baking powder, and salt to eliminate lumps and ensure a smooth, even cake batter.
• Use a spatula with a gentle folding motion when incorporating dry and wet ingredients to maintain the air bubbles and prevent deflating the batter.
• Insert a toothpick at the cake's center to test baking; if it comes out clean with no wet batter, the cake is perfectly cooked and ready to cool.

Storing Your Chinese Egg Cake

• Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. Wrap tightly with plastic wrap to prevent drying out.
• Slice cake, place parchment paper between layers, and store in a freezer-safe container for up to 1 month. Seal tightly to prevent freezer burn.
• Warm individual slices for 10-15 seconds on medium power. Check temperature and avoid overheating to maintain softness.
• Remove cake from refrigerator 30 minutes before serving to restore original texture and bring back its fluffy consistency.

Pairings for Fluffy Chinese Egg Cake

• Pair with Refreshing Tea: Brew a delicate jasmine green tea to complement the light, airy texture of the Chinese egg cake, enhancing its subtle sweetness and providing a soothing counterpoint.
• Create Decadent Dessert Combo: Serve alongside a scoop of vanilla bean ice cream or a dollop of fresh whipped cream to add creamy richness and elevate the cake's delicate flavor profile.
• Match with Fruity Accompaniment: Garnish with fresh berries like strawberries or raspberries to introduce a bright, tangy contrast that cuts through the cake's soft, sweet essence and adds visual appeal.
• Enhance with Warm Beverage: Enjoy with a smooth, mild Hong Kong-style milk tea that balances the cake's lightness and provides a comforting, warming sensation with each bite.

Ideas to Switch Up Chinese Egg Cake

• Gluten-Free Egg Cake: Replace wheat flour with almond flour or rice flour for a celiac-friendly version. Maintain the same mixing technique and baking temperature.
• Vegan Chinese Cake: Substitute eggs with mashed banana or applesauce, use plant-based milk, and replace sugar with maple syrup or agave nectar. Use baking powder as a leavening agent.
• Low-Sugar Option: Use stevia or monk fruit sweetener instead of regular sugar. Reduce overall sweetness while keeping the cake's fluffy texture intact.
• Chocolate Infusion: Add cocoa powder to the dry ingredients for a chocolatey variation. Mix 2-3 tablespoons of unsweetened cocoa powder with flour before incorporating into the egg mixture.

FAQs

• Why is whisking eggs and sugar crucial in this recipe?

Whisking creates air bubbles that help the cake rise and become fluffy. Beating on high speed for 5-7 minutes incorporates more air, resulting in a lighter, softer texture.

• Can I use different types of flour?

While all-purpose flour works best, cake flour can also be used for an even more delicate texture. Avoid using heavy or whole wheat flour as it will make the cake dense.

• How do I know if I've folded the ingredients correctly?

Gently fold using a spatula with a bottom-to-top motion to preserve the air bubbles. Stop mixing when no flour streaks remain, but be careful not to overmix, which can deflate the batter.

• What makes this cake different from other sponge cakes?

This Chinese egg cake is simpler and lighter, with a focus on egg and sugar as the primary ingredients. It’s less sweet and has a more delicate, airy texture compared to Western-style sponge cakes.

Fluffy Chinese Egg Cake Recipe

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• Total Time: 40 minutes
• Yield: 8 1x

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Description

Light and airy Fluffy Chinese Egg Cake delivers a melt-in-your-mouth experience straight from traditional Asian bakeries. Sweet simplicity meets culinary elegance, inviting you to savor each delicate bite of this nostalgic homemade treat.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 large eggs
• 3/4 cup (180 ml) granulated sugar
• 1 cup (120 g) all-purpose flour

Supporting Ingredients:

• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/4 cup (60 ml) milk
• Pinch of salt

Finishing Ingredient:

• 2 tablespoons (30 ml) vegetable oil

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Instructions

1. Prepare the baking environment by heating the oven to 350F (175C) and coating an 8-inch round pan with a thin layer of grease.
2. Vigorously whip eggs and sugar using an electric mixer at high speed until the mixture transforms into a pale, voluminous foam with soft peaks, approximately 5-7 minutes.
3. Carefully sift the dry ingredients – flour, baking powder, and salt – into a separate bowl to eliminate any potential lumps.
4. Delicately incorporate the sifted dry ingredients into the whipped egg mixture using a folding technique, ensuring minimal deflation of the airy mixture.
5. Gently blend in the liquid components – oil, vanilla extract, and milk – stirring until the batter achieves a smooth, uniform consistency without overmixing.
6. Transfer the silky batter into the prepared pan, spreading it evenly to ensure consistent baking.
7. Position the pan in the preheated oven and bake for 20-25 minutes, monitoring until the surface turns a golden-brown hue and a toothpick inserted into the center emerges clean.
8. Remove from the oven and allow the cake to rest in the pan for 10 minutes, enabling it to set and cool slightly.
9. Carefully unmold the cake onto a wire rack, letting it cool completely before slicing and serving.

Notes

• Whip eggs and sugar thoroughly to create maximum volume, which ensures the cake’s signature light, airy texture.
• Avoid overmixing when folding dry ingredients to prevent deflating the whipped eggs, maintaining the cake’s delicate structure.
• Consider using a hand mixer or stand mixer for consistent and quick egg beating, achieving the perfect fluffy consistency.
• Experiment with alternative flour options like gluten-free or almond flour for dietary variations while keeping the cake’s soft essence.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: Chinese

Nutrition

• Serving Size: 8
• Calories: 150
• Sugar: 4.25 g
• Sodium: 70 mg
• Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 0.5 g
• Protein: 4 g
• Cholesterol: 100 mg