Super fluffy and light in texture, Chinese egg cake is a traditional dessert in a perfectly portable muffin size that makes a delightful way to start your day! When I was a child, my grandma would take me to the local market where she’d buy me a Chinese egg cake. It’s a very popular dessert and snack that you can get freshly baked. There, they weigh them out in grams and place them in a plastic bag. To look at these Chinese egg cakes, you might think they were plain. But looks can be deceiving, as these are incredible in taste and texture. It was always a highlight of my day when I bit into the cake that was mildly sweet and as fluffy as a cloud. Growing up, we called it “egg cake” but there are some regions that would refer to it as “paper wrapped cake.” There are 2 different versions of it you’ll often find. One uses baking powder while the other doesn’t. This version I have for you today only uses beaten eggs. The eggs give it an incredibly fluffy feeling and a moist texture. And yes, it’s supposed to deflate a bit once it’s baked, which is what gives it that signature appearance.
Ingredients
With 8 easy ingredients, this chiffon-style cake is easy to impress with. You can feel good about giving it to your kids too, since there’s very little sugar involved. It has just the right amount of sweetness though, so everyone will adore this Chinese egg cake. However, I must urge you that since we’re working with such simple ingredients here, it’s even more important to use the highest quality eggs you can find. I used Pete and Gerry’s Organic Eggs in these Chinese egg cakes. They’re a responsible free-range and USDA Certified Organic choice without GMOs, antibiotics, chemicals, or pesticides. Yes, it makes all the difference in the world because when you crack them open, you will see that the yolks are larger and have more of an orange color than other eggs at the grocery store. And guess what…they have a richer flavor that makes everything you use them in even better!
Cooking process
Prepare the parchment paper
It’s important to use parchment paper to make these egg cakes because they rise very tall and they require some support due to their delicate texture. To prepare the paper:
Cut the paper into 6×6” (15cmx15cm) squaresFold twice to create cross lines in the centerCut 2.5” (6.5 cm) slits along the center lines so it can easily be folded into the muffin tin
Make the egg yolk mixture
Whisk the egg yolks with sugarThe mixture should be silky and light in color once fully mixedAdd the milk, oil, and vanilla and mix againThe egg yolk should turn paler and more even in textureSift the flour and cornstarch into the egg yolk mixtureMix again until fully combined
Make the egg white mixture
Beat the egg whites with lemon juiceSlowly add the sugar and keep whippingIt’s done once it forms stiff peaks when you pull out the mixerFold 1/3 of the egg white mixture into the egg yolk mixtureAdd the mixture back to the bowl with the egg whitesMix again
NOTE: It’s important to keep the egg whites cold to help with the whipping process. You should start with chilled eggs. And I would further place the bowl with the separated egg whites in the fridge until ready to use.
Assemble and bake
Line a ziplock bag over a measuring cup and pour in the egg cake mixture. Cut a tip off when you’re ready to pipe the mixture.Press the prepared parchment paper into the muffin tin and pipe in the egg cake mixtureDepending on the shape and size of your muffin tin, you might be able to fill 9 to 12 egg cakes.Bake until the top turns golden brown and the inside is fully cooked, 18 to 20 minutes. Once done, lay the cakes on their sides on a cooling rack.
NOTE: because these egg cakes are very fluffy and moist, it’s natural that the tops deflate a bit as they cool. Laying them on their side will help them keep their shape mostly intact.
Storage
These Chinese egg cakes are really best when freshly baked. However, you can store them in your fridge for 2 to 3 days. While you can keep them in a container on your countertop overnight, they tend to dry out more there. I found that storing them in the fridge will maintain their moisture and texture very well the first 1 to 2 days, before they start to dry out. I recommend baking only what you need, when you need it, so you can enjoy that spectacular Chinese egg cake taste just like you’d get from a street stall in China – so soft and fluffy and satisfying! Want to learn more about Chinese Cooking? Sign up for my newsletter to receive the 5-Day Chinese Cooking Crash Course and recipe update!
More Chinese bakery recipes
Baked BBQ Pork Buns (Char Siu Bao)Pineapple Buns (Bolo Bao)How to Make Steamed Bao Buns (Gua Bao Buns)Easy Milk Bread RollsChinese Almond Cookies
