Can I use regular sugar instead of castor sugar?

Yes, but give it a quick pulse in a blender to help it dissolve better in the eggs. Fine sugar blends in more evenly, resulting in a lighter crumb.

Do I really need to use cake flour?

Cake flour is preferred for its low protein content, which means tender, delicate cakes. All-purpose flour will work in a pinch, but the cakes will be a little heavier.

My cakes didn’t rise—what went wrong?

Most commonly, the eggs and sugar weren’t whipped enough, or the batter was over-mixed after adding flour and oil. Next time, ensure the eggs reach that thick, pale ribbon stage before moving on.

Can I make a larger cake instead of minis?

Absolutely. Just use an 8-inch round cake pan (lined and greased), and bake at the same temperature, adding 5-10 minutes to the baking time. Don’t open the oven too early!

Chinese Egg Cake Recipe

Name: Chinese Egg Cake Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 4 medium eggs, room temperature; 80 g castor sugar (around 6 tablespoons + 2 teaspoons); 120 g cake flour (1 US cup, sifted); 1 tbsp neutral oil (without strong flavor); Warm water (optional, for whipping eggs on cold days)

Soft, tender, and delightfully fluffy—Chinese Egg Cakes (known as “Ji Dan Gao”) are a nostalgic treat, beloved for their golden crust and astonishingly light texture. They require just a handful of everyday ingredients, and in about 30 minutes, you’ll have a tray of these little bites of happiness ready to enjoy. Whether you’re after a sweet breakfast, a teatime pick-me-up, or a lunchbox classic, these mini egg cakes suit every busy lifestyle—especially when you want something homemade and fuss-free.

Why You’ll Love This Recipe

Effortlessly Simple: The ingredients are basic and the steps straightforward, making this one of the least intimidating bakes around. You don’t need special equipment or advanced skills.
Speedy Prep: No separating eggs or complicated folding here. Most of the time is hands-off while the cakes bake to perfection.
Light as Air: The texture is second to none—these cakes are pillowy soft, moist, and almost melt in your mouth.
Versatile Snack: Perfect as a grab-and-go breakfast, a sweet companion to afternoon tea, or a gentle dessert for all ages.

Ingredients You’ll Need

Eggs: The foundation for these cakes. Make sure they’re at room temperature for maximum fluffiness.
Cake Flour: Absolutely key for that tender crumb. If needed, you can use all-purpose, but the cakes will be slightly denser.
Castor Sugar: Gives refined sweetness and helps the cakes turn golden. If you only have granulated sugar, blitz it in a blender briefly.
Neutral Oil: Think sunflower, vegetable, or grapeseed—nothing with a strong flavor. This keeps the cakes beautifully moist.
Warm Water (Optional): Only needed if your kitchen is cold, to help eggs whip up faster.
Tip: Don’t skip sifting the flour. This ensures the batter stays smooth and lump-free.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Looking to shake things up? Try these ideas:

Citrus Zest: Add a little lemon or orange zest to the batter for a zesty lift.
Vanilla or Almond Extract: Just a drop can add wonderful depth.
Matcha or Cocoa: A teaspoon of either will bring a fragrant or chocolaty twist—kids love this!
Filled Cakes: Gently tuck a tiny spoonful of fruit jam, red bean paste, or chocolate chips into the center before baking.

How to Make Chinese Egg Cake

Step 1: Prepare the Oven and Equipment

Preheat your oven to 180°C (350°F). Line a mini muffin tin with paper cupcake liners—this ensures easy release and cuter cakes!

Step 2: Whip the Eggs and Sugar

Set a mixing bowl over a container of warm water (especially on colder days). Add eggs and castor sugar, then whip at medium speed. Patience here makes all the difference: You’re looking for a voluminous, pale, and fluffy mixture—aim for the “ribbon stage,” about 12-15 minutes. Once achieved, whip on low for a minute to smooth out large bubbles. This is the secret to that signature airy crumb!

Step 3: Incorporate Flour and Oil

Sift the cake flour directly over the batter and gently fold it in with a spatula, just until combined—overmixing can deflate your hard-earned airiness. Add the oil last, folding just enough to combine.

Step 4: Fill and Bake

Divide the batter evenly among the muffin cups—they’ll rise, so leave a little space. Bake on the middle rack for 15 minutes, or until the cakes are golden on top and a toothpick emerges clean.

Step 5: Cool and Enjoy

Let them cool in the pan briefly before moving to a rack. That’s it—simply enjoy!

Pro Tips for Making the Recipe

Room Temperature Eggs: Don’t rush this—it makes them whip better and results in fluffier cakes.
Proper Whipping: Under-whipped eggs lead to flat cakes, so take the time to achieve that thick ribbon stage.
Gentle Folding: Fold flour and oil in carefully to avoid flattening the batter.
Don’t Overbake: Remove the cakes as soon as they turn golden and test clean; overbaking dries them out.

How to Serve

Chinese Egg Cakes are sensational served just as they are—still warm from the oven is truly magical. Need ideas for pairing? They’re lovely with a cup of tea, some fresh fruit, or a dollop of whipped cream. For breakfast, they go beautifully alongside a bowl of yogurt. And if you’re thinking dessert, try dusting them with a little powdered sugar or dipping in melted chocolate for a richer treat.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container at room temperature for up to 2 days. They’re best fresh but still quite tasty the next day.

Freezing

These freeze surprisingly well. Seal them tightly in a freezer bag or container, and they’ll hold up for about a month. Defrost at room temperature, or briefly warm in the microwave for that fresh-baked feel.

Reheating

When you want to recapture that just-baked magic, pop the cakes in the microwave for 10-15 seconds, or warm in a 150°C (300°F) oven for a few minutes.

FAQs

Can I use regular sugar instead of castor sugar?

Yes, but give it a quick pulse in a blender to help it dissolve better in the eggs. Fine sugar blends in more evenly, resulting in a lighter crumb.
Do I really need to use cake flour?

Cake flour is preferred for its low protein content, which means tender, delicate cakes. All-purpose flour will work in a pinch, but the cakes will be a little heavier.
My cakes didn’t rise—what went wrong?

Most commonly, the eggs and sugar weren’t whipped enough, or the batter was over-mixed after adding flour and oil. Next time, ensure the eggs reach that thick, pale ribbon stage before moving on.
Can I make a larger cake instead of minis?

Absolutely. Just use an 8-inch round cake pan (lined and greased), and bake at the same temperature, adding 5-10 minutes to the baking time. Don’t open the oven too early!

Final Thoughts

Chinese Egg Cakes are the kind of treat that brings pure joy with every bite—gentle, sweet, and impossibly soft. They’re fast, straightforward, and always a crowd-pleaser, even if you’re baking for one. Enjoy the simplicity, have fun with your own creative spin, and most importantly, make a batch soon. There’s no better way to brighten up a busy day!