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)

Description

This classic Chinese Egg Cake recipe yields light, fluffy, and delicately sweet mini cakes, perfect for an authentic snack or dessert. Made with simple pantry ingredients, these cakes have a tender crumb that’s sure to delight with every bite.

Ingredients

Units Scale

Egg Mixture

4 medium eggs, room temperature
80 g castor sugar (around 6 tablespoons + 2 teaspoons)

Dry Ingredients

120 g cake flour (1 US cup, sifted)

Other

1 tbsp neutral oil (without strong flavor)
Warm water (optional, for whipping eggs on cold days)

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Instructions

Preheat Oven: Preheat your oven to 180°C (around 350°F) to ensure even baking and optimal cake rise.
Prepare Egg Mixture: Place your mixing bowl over a larger container that is half-filled with warm water. Add the eggs and castor sugar to the bowl. Whip the mixture at medium speed until it becomes light and fluffy. This process should take about 12 to 15 minutes or until the mixture reaches the ribbon stage. Afterward, switch to a low speed to remove large bubbles.
Combine Dry Ingredients: Sift the cake flour directly into the whipped egg mixture. Using a spatula, gently fold the flour in until just combined, taking care not to deflate the batter.
Add Oil: Pour in the neutral oil and continue folding gently until the oil is fully incorporated and the batter is smooth.
Prepare Molds: Line a mini 12-cup muffin tin (each cavity about 50x15mm) with paper liners. Evenly distribute the batter among the molds.
Bake: Place the muffin tin on the middle rack of the preheated oven and bake for about 15 minutes, or until the cakes are well-colored on the surface and a toothpick comes out clean when inserted.

Notes

The cupcake tin size used is approximately 50x15mm per cup for accurate portioning and baking time.
If your kitchen is cold, use warm water beneath the mixing bowl to speed up whipping eggs.
Do not overmix the batter when adding flour and oil to maintain a fluffy texture.
The nutrition facts are based on each single mini egg cake.

Nutrition

Serving Size: 1 mini egg cake
Calories: 56
Sugar: 3.1g
Sodium: 9mg
Fat: 1.1g
Saturated Fat: 0.2g
Unsaturated Fat: 0.8g
Trans Fat: 0g
Carbohydrates: 9.5g
Fiber: 0.2g
Protein: 1.6g
Cholesterol: 26mg