Description
A light and delicate Chinese egg cake made with just three simple ingredients: eggs, sugar, and flour, baked until golden and fluffy.
Ingredients
Scale
- 4 large eggs, at room temperature
- 120g (½ cup + 1 tbsp) caster sugar
- 120g (1 cup) cake flour, sifted
- 2 tablespoons neutral oil (vegetable, sunflower, or light corn oil)
- 1 teaspoon vanilla extract (optional)
- 2 tablespoons cream soda, 7-Up or Sprite (optional)
Instructions
- Preheat the oven to 180°C / 350°F. Line a 12-cup muffin tin with paper cupcake liners.
- Fill a large bowl or the kitchen sink with warm water and place mixing bowl in it for 2 minutes.
- Add the room-temperature eggs and caster sugar to the mixing bowl and beat on medium speed for 1 minute until frothy.
- Increase the speed to medium-high and continue beating for 8–12 minutes until reaching the ribbon stage.
- Fold in the sifted flour in two additions, using gentle cut-and-fold motions.
- Drizzle the neutral oil around the edge of the batter and add optional soda. Fold gently until incorporated.
- Fill the prepared cups with batter about three-quarters full and gently tap the muffin tin to release air bubbles.
- Bake for 18–22 minutes, checking for a deep golden top and a clean toothpick.
- Remove from the oven, let cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
Serve at room temperature with tea. For variations, try adding pandan essence or matcha powder.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cake
- Calories: 150
- Sugar: 10g
- Sodium: 10mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 122mg