Effortless Chinese Egg Cake (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
1 cup cake flour
02 -
4 eggs, kept at room temperature (around 190 g without shells)
03 -
1/4 cup honey
04 -
3 tablespoons of neutral oil, like canola, vegetable, or avocado, plus some extra for brushing
05 -
1/4 cup granulated sugar
→ Topping
06 -
Your choice of finely chopped nuts or sesame seeds (optional)
# Instructions:
01 -
Preheat the oven to 325°F/160°C with the rack placed in the center. Lightly coat the cups of a regular 12-cup muffin pan with a thin layer of oil so they won’t stick.
02 -
Use a fine-mesh strainer or sifter to sift the cake flour into a big bowl. Set it aside for later. This step helps to avoid lumps and gives the cake a fluffier texture.
03 -
Make sure your mixing bowl is completely dry (really important for a fluffy mix). Add eggs, honey, and sugar to the bowl. Use a whisk attachment on medium speed to beat everything together for about 2½-3 minutes, until it becomes thick and forms ribbons when lifted. Aim for soft peaks—don't overwhip!
04 -
With a rubber spatula, carefully fold the sifted flour into the egg mixture. When that’s blended, add the oil and continue folding until it’s all evenly mixed. The batter should pour smoothly in thin ribbons.
05 -
Scoop batter into the muffin cups, nearly filling each one (about 90%). If you want, sprinkle sesame seeds or chopped nuts over the tops. Put them in the oven as soon as possible and bake for 11-12 minutes, until the tops turn a light golden color.
06 -
Once the cakes are fully cooled, gently take them out of the pan. These light, slightly sweet treats are a great match for tea or a quick snack.
# Notes:
01 -
These old-fashioned Chinese egg cakes are lightly sweet and comforting, just right for breakfast or tea time.
02 -
Their texture is a mix between sponge cake and muffin—not as fluffy as cupcakes but still light.
03 -
Room-temperature eggs are key for the fluffiest results. Cold ones won’t whip up properly.