Chinese language egg cake (鸡蛋糕) is an genuine conventional Chinese language bakery snack, not Western Chinese language delicacies, that dates again a long time as a easy on a regular basis deal with offered recent in markets and bakeries. It’s identified for its mild sponge texture created primarily from whipped eggs somewhat than chemical leaveners (like baking powder), giving it a mildly candy taste, ethereal crumb, and a pure deflation after baking that defines its traditional look.

I created this recipe as a result of it brings me again to childhood journeys to the market with my grandma, and I needed to protect that reminiscence in a method residence cooks can recreate with confidence, which is why I rely solely on eggs for elevate and maintain the ingredient checklist true to custom. I make this cake in below 1 hour by whipping eggs, gently folding the batter, and baking till golden, utilizing easy elements like eggs, sugar, cake flour, and milk, and I stroll via each element in my Chinese language Egg Cake recipe.

After greater than a decade of testing Chinese language recipes and instructing method via expertise, I maintain coming again to this cake and love sharing it with my household and pals. Chinese language egg cake could look easy, but it surely exhibits how eggs create elevate, how light folding preserves quantity, and the way timing shapes the ultimate texture. Now let me present you precisely methods to make it.

Components

I maintain the Chinese language egg cake ingredient checklist brief on objective. Every ingredient performs a transparent position in creating the sunshine texture and traditional taste.

• Eggs: I exploit chilly eggs as a result of they whip right into a steady foam and assist the cake rise.
• Wonderful granulated sugar separated: I divide the sugar so it sweetens the batter whereas additionally supporting the egg whites.
• Milk: I add milk to melt the crumb and maintain the cake moist.
• Vegetable oil or different impartial oil: Impartial oil is what I like utilizing to create tenderness with out including additional taste.
• Vanilla: That is key to steadiness the egg ahead style.
• Cake flour: I exploit cake flour to maintain the feel mild and delicate.
• Cornstarch: I embrace cornstarch to additional refine the crumb and improve airiness.
• Lemon juice or cream of tartar (non-compulsory): I exploit this to assist the egg whites whip up shiny and steady.

Find out how to make

Put together the parchment paper

It is very important use parchment paper as a result of these egg desserts rise very tall and wish additional help as a consequence of their delicate texture. Right here is how I put together it:

First, I lower the paper into 6×6” (15cmx15cm) squares, then I fold twice to create cross traces within the middle. Lastly, I lower 2.5” (6.5 cm) slits alongside the middle traces so it may simply be folded into the muffin tin.

Make the egg yolk combination

Whisk the egg yolks: The egg yolks are whisked with sugar till the combination turns into silky and light-weight in colour, which alerts that the sugar has totally dissolved and the bottom is prepared.

Add the liquid elements: Add the milk, oil, and vanilla to the egg yolk combination, then combine once more till the batter turns paler and clean with a good texture.

Add the dry elements: Sift the flour and cornstarch into the egg yolk combination, then combine once more till every little thing is totally mixed.

Make the egg white combination

Whip the egg whites: Beat the egg whites with lemon juice till they start to foam and enhance in quantity.

Add the sugar: Slowly add the sugar whereas persevering with to whip till the egg whites turn out to be shiny and maintain their construction.

Verify the peaks: The egg whites are prepared after they kind stiff peaks that stand upright because the mixer is lifted.

Fold the egg whites: Gently fold 1/3 of the egg white combination into the egg yolk combination to loosen the batter.

Mix the batters: Add the loosened yolk combination again into the bowl with the remaining egg whites, then fold till simply mixed.

Assemble and bake

Put together for piping: Line a ziplock bag over a measuring cup and pour within the egg cake combination. Lower a small tip off the bag when able to pipe the batter into the ready pan.

Fill the pan: Press the ready parchment paper into the muffin tin, then pipe the egg cake combination into every liner.

Bake and funky: Relying on the dimensions and form of the muffin tin, this recipe yields 9 to 12 egg desserts. Bake till the tops flip golden brown and the facilities are totally cooked, about 18 to twenty minutes, then lay the desserts on their sides on a cooling rack to chill.

Storage instructions

Refrigerating: I retailer these egg desserts within the fridge for as much as 2 to three days, the place they maintain their moisture and gentle texture finest. They style the nicest inside the first 1 to 2 days earlier than slowly drying out.

Freezing: I don’t advocate freezing these egg desserts as a result of freezing modifications their delicate texture.

Reheating: I normally let the egg desserts come to room temperature earlier than consuming since reheating can dry them out. If wanted, a really brief heat up works, however recent is all the time higher.

Serving recommendations

I like serving these Chinese language egg desserts essentially the most conventional method, barely heat or totally cooled, alongside a easy cup of sizzling tea. For breakfast, I typically pair it with tea eggs for a savory distinction or take pleasure in it after a lightweight meal like my rooster congee, which retains the expertise near how it’s loved in Chinese language households.

If you wish to make it your personal, this egg cake adapts simply to totally different tastes and events. I typically serve it with recent fruit and whipped cream for a Western model dessert, or alongside a cup of Matcha Boba Tea for a bakery impressed pairing.

Regularly requested questions

I really like making this conventional Chinese language egg cake recipe as a result of it’s extremely fluffy and light-weight in texture. With pantry staples like sugar, milk, and flour, I prep these scrumptious desserts in half-hour, then bake them in below 20 minutes for a simple and decadent Chinese language dessert.

Cook dinner ModeStop your display from going darkish

Put together the parchment paper

• Put together the parchment paper by chopping it into 6×6” (15cmx15cm) squares. Fold the sq. in half, fold once more, after which unfold it, so it exhibits a cross within the middle. Lower 4 2.5” (6.5 cm) slits alongside the fold traces. This can assist the parchment paper simply match into the muffin tin to kind a tall cup.

Put together the egg yolk combination

• Preheat the oven to 325°F (163°C).

• Put together one massive bowl and one medium sized bowl. Separate the eggs, inserting the egg yolks into the medium bowl and the whites into the massive bowl. Retailer the bowl with the egg whites within the fridge whereas making ready the remainder of the elements.

• Measure out the sugar and switch 3 tablespoons of it right into a separate small bowl. If you happen to’re utilizing a scale, measure out 25 g and 40 g sugar individually.

• Beat the egg yolks with an electrical mixer, and slowly add the 25 g (3 tablespoons) sugar. Combine till silky and lighter in colour.

• Add the milk, oil, and vanilla. Combine once more till it’s evenly included.

• Set a mesh colander over the bowl. Sift the cake flour and cornstarch into the egg yolk combination. Beat till simply mixed. Put aside.

Put together the egg white combination

• Switch the bowl with the egg whites to your working station. Add the lemon juice. Beat with the electrical mixer, beginning at low velocity and step by step turning to excessive. Slowly add the sugar and whip till it types stiff peaks whenever you pull out the mixer.

• Add 1/3 of the whipped egg whites to the yolk combination. Gently fold them in with a spatula. As soon as totally mixed (it’s OK to have a number of lumps), add the folded combination again to the large bowl with the egg whites. Fold them in utilizing the spatula.

Assemble the cake and bake

• For ease of course of, you’ll be able to add the combination to a piping bag. To do that, line a 1-gallon ziplock over a tall bowl or massive measuring cup. Pour the egg cake combination into the bag. Fastidiously lower off the tip of the bag whenever you’re able to pour the combination.

• One after the other, place a parchment sq. in a muffin tin and press it right down to fill the muffin cup. Pour within the batter till it simply reaches the highest of the muffin tin. Repeat with the remaining papers and batter.

• Bake for 18 to twenty minutes, till the tops are golden brown. To check doneness, insert a toothpick to the middle of the cake and it ought to come out clear.

• As soon as finished baking, fastidiously take away the desserts from the muffin tin and lay them on the aspect on a wire rack. This step will assist the desserts cool with out deflating an excessive amount of. (*Footnote 3)

• The desserts will weep, however to keep away from full sinkage it’s endorsed that you simply take them out of the muffin tin and lay them on their aspect to chill.

• Benefit from the desserts as soon as cooled.

Storage

• To retailer the leftovers, wait till the desserts cool utterly, then switch them to an hermetic container. Retailer them within the fridge for as much as 3 days. The desserts style finest freshly baked, however they are going to retain an excellent texture for the primary 1 to 2 days within the fridge, then they are going to step by step lose moisture.

Ingredient Substitution Information

1. The lemon juice (or cream of tartar) acts as a stabilizer and provides a really delicate zing to the egg desserts. It’s OK should you skip it but it surely’s extremely really useful.
2. It’s necessary to make use of parchment paper as a substitute of muffin cups, as a result of the egg desserts will rise till very tall and common muffin cups received’t have the ability to maintain the desserts.
3. Relying on the dimensions and form of your muffin tin, the recipe will yield 9 to 12 desserts.

Serving: 1serving, Energy: 88kcal, Carbohydrates: 10.5g, Protein: 2.5g, Fats: 4.1g, Saturated Fats: 1g, Ldl cholesterol: 55mg, Sodium: 22mg, Potassium: 28mg, Fiber: 0.2g, Sugar: 5.7g, Calcium: 13mg, Iron: 1mg

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