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Soft and Fluffy Chinese Egg Cake Recipe

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★★★★★

4.6 from 130 reviews

This Chinese Egg Cake recipe is a light and fluffy traditional treat made with simple ingredients like eggs, cake flour, sugar, and honey. The cake has a tender crumb and a subtle sweetness, often enhanced by a sprinkle of sesame seeds or chopped nuts. Perfect for breakfast or as a delicate snack with tea, it combines the richness of eggs with the natural sweetness of honey for a beautifully moist texture.

Ingredients

Scale

Dry Ingredients

  • 1 cup cake flour

Wet Ingredients

  • 4 large eggs (at room temperature, about 190g without shell)
  • 1/4 cup sugar
  • 1/4 cup honey
  • 3 tablespoons neutral oil (vegetable, canola, or avocado oil; plus more for brushing)

Toppings (Optional)

  • Sesame seeds or finely chopped nuts of your choice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly brush a baking pan or cake pan with neutral oil to prevent sticking.
  2. Beat Eggs and Sugar: In a large mixing bowl, whisk together the 4 large room-temperature eggs and 1/4 cup sugar until the mixture is fluffy and pale in color, indicating the sugar is well incorporated and the eggs have aerated properly, which helps create a light texture for the cake.
  3. Add Honey and Oil: Gradually add 1/4 cup honey and 3 tablespoons of neutral oil to the egg mixture, gently folding them in to maintain the airy texture without deflating the batter.
  4. Sift and Fold in Flour: Sift 1 cup cake flour over the wet mixture to remove lumps, then gently fold the flour into the batter using a spatula until just combined. Avoid overmixing to keep the batter light.
  5. Pour Batter and Add Toppings: Pour the batter evenly into the prepared pan. Optionally, sprinkle sesame seeds or finely chopped nuts evenly over the top to add a nutty flavor and crunchy texture to the cake.
  6. Bake the Cake: Place the pan in the preheated oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean and the top has a light golden color.
  7. Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy as a soft, mildly sweet cake perfect with tea or as a light dessert.

Notes

  • Use room temperature eggs to ensure better aeration and volume in the batter.
  • Do not overmix the batter once flour is added to maintain a light texture.
  • Neutral oils help keep the flavor mild; avoid strongly flavored oils.
  • Adjust honey quantity to taste if a sweeter cake is preferred.
  • Sesame seeds or nuts are optional but add a nice crunch and flavor contrast.

Keywords: Chinese egg cake, traditional Chinese dessert, honey egg cake, fluffy cake, sesame seed cake

Find it online: https://busyrecipe.com/soft-and-fluffy-chinese-egg-cake-recipe/