Chinese Egg Cake – Old Style Baked Version

Old-fashioned Chinese egg tart is a childhood memory. It is also known as mini Chinese sponge cake or egg cake. If honey is added, it might be called honey cake.

I always wonder where those delicious cakes come from. But I already knew them when I was a little girl. At that time, cakes were a real treasure because we couldn’t make them at home. However, they are always available in larger stores. You can smell its aroma even from miles away.

Growing up, I loved reminiscing about the food of my childhood. In the beginning, this Chinese egg cake was steamed instead of baked. So, the baked version has been in almost every store for some time. Compared to the steamed version, I prefer the baked one because I can still taste the raw egg flavor even after adding the lemon zest to the dough. After making this successfully about two weeks ago, I make this little egg tart at least twice every weekend for a quick breakfast.

There were many easy and delicious cakes from my childhood. This one is made with eggs and flour, and we have another one made with yeast and rice flour; check out the recipe for Chinese steamed rice cake (sometimes also known as sugar cake)

I tested several batches of this recipe. You can make a version with 2 eggs for a small mini cake or 4 eggs for a regular cake. For the small version, the muffin mold I use is about 50*15mm for each cupcake.

The most important step in this recipe is beating the egg until it’s really pale (white and no longer full of big bubbles).

Measurement information

I have received many requests regarding measuring the volume of ingredients, such as cups, tablespoons and teaspoons. For traditional Chinese stir-fries or soups, I would skip any measuring process and make adjustments based on personal experience. But I started measuring volume, especially for seasonings, when I realized that reliable personal experience takes years of practice.

I use my kitchen scale for almost all my dessert and dessert recipes, such as Precise ingredient quantities are so important to successful cooking. So, Elaine highly recommends purchasing yourself a kitchen scales. Technology changes culinary skills only if you use it.

However, I understand that many of you come across a recipe that is desperately needed, but there isn’t a kitchen scale on hand. So, I updated this recipe with volume measurement. I’m using US volume measurement. But for flour, you have to move it first using a volume measurement because it can range from 120g (displaced) to 150g (undisplaced).

Step by step

Preheat oven to 350°F or 350°F.

Add the eggs and granulated sugar to a bowl. Whip average speed first to mix those ingredients and then to high speed until light and fluffy. Then, use the low speed to remove some large bubbles. This step is the key to success and it may take 12-15 minutes for the mixture to reach the ribbon stage for the holding mixer. If you use the mixer it can be faster (about 4-5 minutes)

Pour in the flour and add the oil (try to avoid the flour). Then use a spatula to mix well. Prepare a paper-lined 12-cup mini muffin mold and pour in the mixture if you are preparing the 2-egg version or a paper-lined 12-cup regular muffin mold for the 4-egg version.

Cook on the central rack for 15 minutes until the surface is well coloured.

Information on the version with cracked surface

I tested several batches by adding more flour, about 150g, and successfully created the cracked surface version.

Compared to the soft version, this egg cake with the cracked surface contains more flour and is denser. It also gets a strong aroma due to the low water content. This version is my dog ​​Seven’s favorite. By the way, Seven is my dog. 😄

Good cooking. If you have, we love to find your feedback on the taste, texture and your favorite ratio.