Chinese Egg Cake
Embark on an adventure with this recipe for Chinese Egg Cakes, which skillfully blends tradition and simplicity. These delightful cakes are perfect for various occasions, from tea time to festive celebrations. What sets them apart is their unique texture—a crisp golden exterior that gives way to an incredibly fluffy and airy center. The subtle sweetness of castor sugar enhances the experience, making these Chinese Egg Cakes an unforgettable treat.
Why You’ll Love This Recipe
- Easy to Make: With just a few simple ingredients and straightforward instructions, anyone can whip up these delicious cakes in no time.
- Light and Fluffy: The careful whipping of eggs creates a cake that’s airy and soft, making each bite melt in your mouth.
- Versatile Serving Options: Perfect for tea time, dessert, or even as a snack, these cakes fit seamlessly into any occasion.
- Minimal Ingredients: Utilizing everyday items found in most kitchens keeps this recipe accessible and convenient.
- Crisp and Delightful Texture: The contrast between the outer layer and the fluffy inside offers a delightful eating experience.
Tools and Preparation
To create perfect Chinese Egg Cakes, you will need some essential tools that will help streamline the process. Having the right equipment makes baking easier and more enjoyable.
Essential Tools and Equipment
- Mixing bowl
- Whisk or electric mixer
- Sifter
- Muffin tin
- Paper liners
Importance of Each Tool
- Mixing bowl: A sturdy mixing bowl holds all your ingredients securely while you whip them together.
- Whisk or electric mixer: Ensures that the eggs and sugar reach the desired fluffy consistency quickly and efficiently.
- Sifter: Helps incorporate air into the flour, resulting in a lighter texture in your cakes.
Ingredients
For the Cake Mixture
- 2 middle-size eggs (room temperature)
- 60 grams cake flour (about ½ c)
- 40 grams castor sugar (approximately 3 tbsp + 1 tsp)
- 5 grams oil (olive oil or other vegetable oil, roughly ¾ tsp)
- Warm water as needed (optional, for speeding up the whipping process)
How to Make Chinese Egg Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (180°C) to ensure it’s ready when you finish preparing your batter.
Step 2: Prepare Your Mixing Setup
Take a container and fill it halfway with water. Place your mixing bowl on top of this container. This setup helps maintain warmth during the whipping process.
Step 3: Whip Eggs and Sugar
In the mixing bowl, combine 2 eggs and 40 grams of castor sugar. Beat them together at high speed until they become light and fluffy. This should take around 12 to 15 minutes. You’ll know you’ve reached the ribbon stage when the mixture flows smoothly off the whisk.
Step 4: Fold in Cake Flour
Gradually sift 60 grams of cake flour into the egg mixture. Gently fold it using a spatula to preserve airiness—this step is crucial for achieving that fluffy texture.
Step 5: Incorporate Oil
Pour in 5 grams of oil. Stir gently until it’s well blended with the batter.
Step 6: Prepare Muffin Tin
Line a muffin tin with paper liners, ensuring all 12 cups are covered for easy removal after baking.
Step 7: Fill Muffin Cups
Pour batter into each cup of the muffin tin. Fill them about two-thirds full to allow room for rising.
Step 8: Bake Your Cakes
Position the muffin tin on the oven rack. Bake for approximately 15 to 20 minutes or until you see their tops turn a lovely golden color.
Step 9: Enjoy!
Once baked, let them cool slightly before savoring your homemade Chinese Egg Cakes!
How to Serve Chinese Egg Cake
Chinese Egg Cakes are a delightful treat that can be enjoyed in various ways. Whether you’re sharing them with friends during a gathering or enjoying them solo with a cup of tea, here are some creative serving suggestions.
With Fresh Fruits
- Sliced Strawberries – The sweetness of strawberries pairs perfectly with the lightness of the cakes.
- Citrus Segments – Oranges or mandarins add a refreshing zest that complements the subtle flavors.
Drizzled with Honey
- Natural Sweetener – A drizzle of honey enhances the cake’s sweetness while adding a floral note.
Paired with Whipped Cream
- Light and Airy – A dollop of whipped cream can transform your Chinese Egg Cake into an indulgent dessert.
Accompanied by Ice Cream
- Creamy Contrast – Serve warm slices alongside vanilla or green tea ice cream for a delightful temperature contrast.
Enjoyed at Tea Time
- Perfect Pairing – These cakes make an excellent addition to any tea party, enhancing the overall experience.
Served as Breakfast
- Morning Delight – Enjoy them fresh out of the oven for breakfast, paired with your favorite coffee or tea.
How to Perfect Chinese Egg Cake
To achieve the perfect Chinese Egg Cake, attention to detail is key. Here are some tips to ensure your cakes turn out fluffy and delicious every time.
- Use Room Temperature Eggs – This helps in achieving better aeration when whipping the eggs.
- Beat Until Fluffy – Ensure you beat the egg and sugar mixture until it reaches the ribbon stage for optimal fluffiness.
- Gently Fold Flour – Avoid over-mixing when incorporating flour to maintain the airy texture.
- Preheat Your Oven – Make sure your oven is fully preheated before baking to ensure even cooking.
- Check for Doneness – Use a toothpick inserted into the center; it should come out clean when the cakes are done.
- Cool Properly – Allow cakes to cool in the tin briefly before transferring them to a wire rack for complete cooling.
Best Side Dishes for Chinese Egg Cake
Chinese Egg Cakes can be complemented by various side dishes that enhance their flavor. Here are some great options to consider:
- Chai Tea – The spiced flavors of chai create a warming beverage that pairs beautifully.
- Jasmine Rice Pudding – A creamy dessert that adds texture and complements the cake’s sweetness.
- Steamed Dumplings – Savory dumplings provide a contrast to the sweet cake, creating a balanced meal.
- Fruit Salad – A light and fresh fruit salad can add brightness and flavor variety to your plate.
- Sesame Noodles – These savory noodles offer an earthy taste that contrasts well with sweet dishes.
- Miso Soup – The umami flavor of miso brings depth and warmth, making it an interesting pairing.
- Pickled Vegetables – Tangy pickles can cut through the sweetness of the cake, adding complexity.
- Sichuan Spicy Wontons – Their spice level adds excitement, balancing out the cake’s softer flavors.
Common Mistakes to Avoid
Avoiding common mistakes can make your Chinese Egg Cake even better. Here are a few to keep in mind:
- Overmixing the batter: Overmixing can lead to dense cakes. Mix just until the flour is incorporated for a light texture.
- Using cold eggs: Cold eggs won’t whip as well. Always use room temperature eggs for the perfect fluffy consistency.
- Skipping the water bath: A water bath helps maintain moisture while baking. Don’t skip this step; it’s essential for achieving the right texture.
- Not preheating the oven: Baking in a cold oven can affect rising. Always preheat your oven before placing the batter inside.
- Ignoring baking time: Baking too long can dry out your cakes. Keep an eye on them and test for doneness with a toothpick.
Storage & Reheating Instructions
Refrigerator Storage
- Store Chinese Egg Cakes in an airtight container for up to 3 days.
- Place parchment paper between layers if stacking to prevent sticking.
Freezing Chinese Egg Cake
- Wrap each cake individually in plastic wrap and place them in a freezer-safe bag.
- They can be frozen for up to 2 months without losing quality.
Reheating Chinese Egg Cake
- Oven: Preheat to 300°F (150°C) and reheat for about 5-10 minutes until warm.
- Microwave: Heat on medium power for 15-20 seconds, checking often to avoid drying out.
- Stovetop: Use a skillet over low heat, covering it to retain moisture while warming.
Frequently Asked Questions
Here are some common questions about Chinese Egg Cake:
What is a Chinese Egg Cake?
Chinese Egg Cake is a light and fluffy dessert made primarily with eggs, sugar, and flour. It features a delightful texture that melts in your mouth.
How can I customize my Chinese Egg Cake?
You can add flavors like vanilla extract or citrus zest, or even mix in fruits or nuts for added variety. The possibilities are endless!
Can I make Chinese Egg Cake dairy-free?
Yes! Substitute oil for butter and ensure any additional ingredients are dairy-free to create a delicious dairy-free version of this treat.
Why did my Chinese Egg Cake not rise?
If your cake didn’t rise, it could be due to underwhipping the eggs or using cold ingredients. Always ensure everything is at room temperature and well-whipped.
How do I serve Chinese Egg Cakes?
These cakes are wonderful on their own but can also be served with tea or coffee as an afternoon treat or dessert after meals.
Final Thoughts
Chinese Egg Cakes offer a perfect blend of simplicity and flavor that makes them truly special. Their versatility allows you to enjoy them during various occasions, whether for breakfast or as an elegant dessert. Feel free to explore different flavors and toppings, making these cakes uniquely yours!
Chinese Egg Cake
- Total Time: 35 minutes
- Yield: Makes approximately 12 mini cakes 1x
Description
Indulge in the delightful simplicity of Chinese Egg Cake, a nostalgic dessert that combines a golden crisp exterior with an airy, fluffy interior. Perfect for tea time or festive gatherings, these mini cakes are a treat that everyone will love. With just a handful of ingredients and straightforward preparation, you can enjoy this light and sweet delicacy in no time. The subtle sweetness from castor sugar enhances the overall experience, making each bite melt in your mouth. Whether served warm or at room temperature, Chinese Egg Cake is sure to impress!
Ingredients
- 2 middle-size eggs (room temperature)
- 60 grams cake flour (about ½ cup)
- 40 grams castor sugar (approximately 3 tablespoons + 1 teaspoon)
- 5 grams oil (olive or vegetable oil, roughly ¾ teaspoon)
- Warm water as needed (optional)
Instructions
- Preheat your oven to 350°F (180°C).
- Fill a container halfway with water and place your mixing bowl on top to maintain warmth during whipping.
- In the mixing bowl, combine eggs and castor sugar. Beat on high speed for 12-15 minutes until fluffy.
- Gradually sift cake flour into the egg mixture and gently fold until combined.
- Stir in the oil until well blended.
- Line a muffin tin with paper liners and fill each cup two-thirds full with batter.
- Bake for 15-20 minutes until golden brown on top.
- Allow to cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 mini cake (45g)
- Calories: 130
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 70mg
