If you’re craving a light, soft, and slightly sweet treat, these old-fashioned Chinese egg cakes are perfect for you. They are soft and fluffy, baked in muffin cups, and have a slightly dense texture that brings back memories of homemade cakes from childhood. With just a few simple ingredients, this traditional recipe is easy to make and full of warm, comforting flavours. Whether you eat them as a snack, part of breakfast, or with evening tea, these egg cakes are sure to satisfy your sweet tooth.
Let’s learn how to make these nostalgic Chinese-style muffin cakes at home.
Ingredients You Will Need
To make 12 small egg cakes, gather these ingredients:
- 3 tablespoons neutral oil (like vegetable, canola, or avocado oil; plus a little extra for brushing)
- 1 cup cake flour (sifted)
- 4 large eggs (room temperature, about 190g without shell)
- 1/4 cup sugar
- 1/4 cup honey
- Sesame seeds or finely chopped nuts (optional, for topping)
Easy Steps to Make Chinese Egg Cakes
Step 1: Preheat the Oven
Start by preheating your oven to 325°F (160°C). Place your oven rack in the middle position. Lightly brush a standard 12-cup muffin tray with a little oil to keep the cakes from sticking.
Step 2: Sift the Flour
Take a large bowl and sift the cake flour into it. This helps make the flour light and easy to mix.
Step 3: Whisk the Eggs, Sugar, and Honey
In a very dry mixing bowl, add the eggs, sugar, and honey. Using a stand mixer with a whisk attachment, or a hand mixer with beaters, whisk the mixture on medium speed for about 2.5 to 3 minutes.
The mixture should become light, creamy, and fall in soft ribbons when lifted with a spoon. Be careful not to over-mix it.
Step 4: Fold in the Flour and Oil
Now gently fold in the sifted cake flour using a rubber spatula. After that, fold in the oil until the batter is smooth and flows in flat ribbons.
Step 5: Fill the Muffin Tray
Use a ladle or ice cream scoop to fill the oiled muffin cups about 90% full. If you like, sprinkle a few sesame seeds or chopped nuts on top of each one for added crunch and taste.
Step 6: Bake and Cool
Place the tray into the oven and bake for 11 to 12 minutes. The cakes should turn a light golden brown on top. Once done, take them out and let them cool completely before removing and serving.
A Simple Treat with a Touch of Tradition
These soft Chinese egg cakes are perfect for anyone who loves simple, homemade sweets. The taste is mild and comforting, and the recipe doesn’t use any baking powder or fancy ingredients—just eggs, sugar, flour, and honey.
It’s a great option for kids, adults, and even elders who enjoy less sugary treats. Try them once, and you’ll want to make them again!
FAQs
Can I use all-purpose flour instead of cake flour?
Yes, but cake flour makes the cakes softer. If using all-purpose flour, try replacing 1 tablespoon of flour with cornflour for every cup.
Why do my egg cakes turn flat after baking?
The cakes may fall if the eggs are under-whipped or the oven is too hot. Make sure to follow the recipe closely and avoid opening the oven early.
Can I skip honey in this recipe?
Honey adds sweetness and moisture. You can replace it with maple syrup or light golden syrup if needed.
Do I need to use a muffin tray?
Yes, the muffin tray helps the cakes hold shape and bake evenly. You can use paper cupcake liners if you prefer.
How do I store these egg cakes?
Keep them in an airtight container at room temperature for 2-3 days. For longer freshness, store them in the fridge.
