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Super fluffy and light in texture, Chinese egg cake is a traditional dessert in a perfectly portable muffin size that makes a delightful way to start your day! The recipe uses only eight ingredients and they are all natural. The sugar level is super low yet they taste delightful, so you can eat them for breakfast or any time of day without guilt.

Chinese Egg Cake (鸡蛋糕)

By Maggie Zhu
4.88 from 8 votes
Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 48 minutes
Servings: 9 to 12 cakes
Super fluffy and light in texture, Chinese egg cake is a traditional dessert in a perfectly portable muffin size that makes a delightful way to start your day!

Ingredients

  • 4 large or extra large Pete and Gerry’s Organic Eggs cold
  • 65 g (1/4 cup + 2 tablespoons) fine granulated sugar , separated to 25 g and 40 g
  • 40 g (3 tablespoons) milk
  • 30 g (3 tablespoons) vegetable oil (or other type of neutral oil)
  • 1/4 teaspoon vanilla
  • 65 g (1/2 cup + 1 teaspoon) cake flour
  • 9 g (1 tablespoon) cornstarch
  • 1 teaspoon lemon juice or 1/4 teaspoon cream of tartar (Optional) (*Footnote 1)

Equipment

  • 6 ” (15 cm) Parchment paper (*Footnote 2)
  • Electric Mixer

Instructions

Prepare the parchment paper

  • Prepare the parchment paper by cutting it into 6x6” (15cmx15cm) squares. Fold the square in half, fold again, and then unfold it, so it shows a cross in the center. Cut four 2.5” (6.5 cm) slits along the fold lines. This will help the parchment paper easily fit into the muffin tin to form a tall cup.

Prepare the egg yolk mixture

  • Preheat the oven to 325°F (163°C).
  • Prepare one large bowl and one medium sized bowl. Separate the eggs, placing the egg yolks into the medium bowl and the whites into the large bowl. Store the bowl with the egg whites in the fridge while preparing the rest of the ingredients.
  • Measure out the sugar and transfer 3 tablespoons of it into a separate small bowl. If you’re using a scale, measure out 25 g and 40 g sugar separately.
  • Beat the egg yolks with an electric mixer, and slowly add the 25 g (3 tablespoons) sugar. Mix until silky and lighter in color.
  • Add the milk, oil, and vanilla. Mix again until it’s evenly incorporated.
  • Set a mesh colander over the bowl. Sift the cake flour and cornstarch into the egg yolk mixture. Beat until just combined. Set aside.

Prepare the egg white mixture

  • Transfer the bowl with the egg whites to your working station. Add the lemon juice. Beat with the electric mixer, starting at low speed and gradually turning to high. Slowly add the sugar and whip until it forms stiff peaks when you pull out the mixer.
  • Add 1/3 of the whipped egg whites to the yolk mixture. Gently fold them in with a spatula. Once fully combined (it’s OK to have a few lumps), add the folded mixture back to the big bowl with the egg whites. Fold them in using the spatula.

Assemble the cake and bake

  • For ease of process, you can add the mixture to a piping bag. To do this, line a 1-gallon ziplock over a tall bowl or large measuring cup. Pour the egg cake mixture into the bag. Carefully cut off the tip of the bag when you’re ready to pour the mixture.
  • One at a time, place a parchment square in a muffin tin and press it down to fill the muffin cup. Pour in the batter until it just reaches the top of the muffin tin. Repeat with the remaining papers and batter.
  • Bake for 18 to 20 minutes, until the tops are golden brown. To test doneness, insert a toothpick to the center of the cake and it should come out clean.
  • Once done baking, carefully remove the cakes from the muffin tin and lay them on the side on a wire rack. This step will help the cakes cool without deflating too much. (*Footnote 3)
  • The cakes will weep, but to avoid full sinkage it is recommended that you take them out of the muffin tin and lay them on their side to cool.
  • Enjoy the cakes once cooled.

Storage

  • To store the leftovers, wait until the cakes cool completely, then transfer them to an airtight container. Store them in the fridge for up to 3 days. The cakes taste best freshly baked, but they will retain a very good texture for the first 1 to 2 days in the fridge, then they will gradually lose moisture.

Notes

  1. The lemon juice (or cream of tartar) acts as a stabilizer and adds a very mild zing to the egg cakes. It’s OK if you skip it but it’s highly recommended.
  2. It’s important to use parchment paper instead of muffin cups, because the egg cakes will rise until very tall and regular muffin cups won’t be able to hold the cakes.
  3. Depending on the size and shape of your muffin tin, the recipe will yield 9 to 12 cakes.

Nutrition

Serving: 1serving, Calories: 88kcal, Carbohydrates: 10.5g, Protein: 2.5g, Fat: 4.1g, Saturated Fat: 1g, Cholesterol: 55mg, Sodium: 22mg, Potassium: 28mg, Fiber: 0.2g, Sugar: 5.7g, Calcium: 13mg, Iron: 1mg