Chinese Egg Cake

introduction

This Chinese Egg Cake is a light and soft sponge cake made with eggs, flour, milk, and a little sugar. It cooks fast and tastes mild and sweet. You can enjoy it warm or at room temperature. For other simple home recipes, see this air fryer cheeseburgers with veggies recipe for a quick meal idea.

why make this recipe

Make this cake when you want an easy dessert or snack. It needs few ingredients and little time. The cake is soft, not rich, and many people like it for breakfast or tea.

how to make Chinese Egg Cake

Follow the steps below. Work gently so the cake stays light.

Ingredients :

• 4 large eggs
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• A pinch of salt

Directions :

1. Preheat your oven to 350°F (175°C) and grease a cake pan.
2. In a bowl, beat the eggs and sugar until fluffy.
3. Add the milk and vanilla extract, mixing well.
4. In another bowl, combine flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
7. Let it cool before serving. Enjoy warm or at room temperature!

how to serve Chinese Egg Cake

Cut the cake into squares or slices. Serve plain, or dust a little powdered sugar on top. You can also serve a small spoon of jam or fruit on the side. For a sweet bite with coffee, try a simple pairing like the apple butter cheesecake cups recipe idea.

how to store Chinese Egg Cake

Let the cake cool completely. Wrap it in plastic wrap or store it in an airtight container. Keep at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze slices up to 1 month. Thaw at room temperature before serving.

tips to make Chinese Egg Cake

• Use room temperature eggs for better volume.
• Beat eggs and sugar until pale and fluffy to help the cake rise.
• Do not overmix the batter after adding flour; stir just until combined.
• Check doneness with a toothpick near the end of baking time.
• If you want to use different egg tips, read about egg use in diets here: are eggs allowed on a vegan diet.

variation (if any)

• Add a teaspoon of lemon zest for a light citrus note.
• Fold in a few tablespoons of mashed banana for a soft banana cake.
• Replace half of the milk with yogurt for a tangier cake.

FAQs

Q: Can I use whole wheat flour?
A: Yes, but the cake will be denser. Use 3/4 cup whole wheat and 1/4 cup all-purpose for a milder change.

Q: Can I reduce the sugar?
A: Yes. You can lower sugar to 1/3 cup for a less sweet cake.

Q: Can I bake this in a muffin tin?
A: Yes. Bake at 350°F (175°C) for about 12-15 minutes, check with a toothpick.

Q: Do I need a mixer?
A: No. You can whisk by hand, but it takes longer to get the eggs fluffy.

Q: Can I add cocoa powder?
A: Yes. Replace 2 tablespoons of flour with 2 tablespoons of cocoa powder for a light chocolate flavor.

Conclusion

For a more traditional version and extra tips, see the full recipe guide for Chinese Egg Cake (鸡蛋糕) on Omnivore’s Cookbook.

Chinese Egg Cake

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• Author: kaoucheegmail-com
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A light and soft sponge cake made with eggs, flour, and milk, perfect for breakfast or a snack.

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Ingredients

Scale 1x2x3x

• 4 large eggs
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• A pinch of salt

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a cake pan.
2. Beat the eggs and sugar until fluffy.
3. Add the milk and vanilla extract, mixing well.
4. Combine flour, baking powder, and salt in another bowl. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
7. Let it cool before serving. Enjoy warm or at room temperature!

Notes

For a variation, add lemon zest or banana for added flavor. Store cake wrapped in plastic or in an airtight container.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Chinese

Nutrition

• Serving Size: 1 slice
• Calories: 180
• Sugar: 8g
• Sodium: 50mg
• Fat: 4g
• Saturated Fat: 1g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 155mg

Keywords: Chinese Dessert, Sponge Cake, Easy Cake Recipe, Egg Cake, Light Dessert