Description
This Chinese Egg Cake is a light, fluffy, and subtly sweet treat made with simple ingredients like eggs, cake flour, sugar, and honey. It features a delicate texture with a slight crispness on the edges and can be enhanced with a sprinkle of sesame seeds or finely chopped nuts for added flavor and crunch. Perfect as a snack or dessert, this cake showcases a traditional Chinese baking style that is both easy to make and irresistibly delicious.
Ingredients
Scale
Dry Ingredients
- 1 cup cake flour
Wet Ingredients
- 4 large eggs (at room temperature; approx. 190g without shell)
- 3 tablespoons neutral oil (vegetable, canola, or avocado oil; plus more for brushing)
- 1/4 cup sugar
- 1/4 cup honey
Toppings (Optional)
- Sesame seeds or finely chopped nuts of your choice
Instructions
- Prepare the batter: In a mixing bowl, beat the 4 large eggs until frothy and slightly thickened. Gradually add the sugar and honey while continuing to whisk, ensuring they dissolve completely. Slowly incorporate the cake flour, sifting it in to avoid lumps, followed by the 3 tablespoons of neutral oil. Mix until you achieve a smooth, homogenous batter.
- Preheat and prepare pan: Lightly brush a non-stick baking pan or skillet with oil to prevent sticking. Preheat it on low to medium heat to ensure even cooking of the egg cake.
- Cook the cake: Pour the batter evenly into the prepared pan, spreading it out gently. Sprinkle sesame seeds or chopped nuts on top if desired. Cover the pan with a lid to create a gentle steaming environment and cook on low heat for about 10-15 minutes, or until the surface is set and the edges are slightly golden. Avoid flipping to maintain the cake’s soft texture.
- Cool and serve: Once cooked through, remove the cake from heat and let it cool slightly in the pan. Carefully transfer to a plate, slice into squares or rectangles, and serve warm or at room temperature as a delightful snack or dessert.
Notes
- Use room temperature eggs to achieve better volume and fluffiness in the batter.
- Adjust sweetness by varying the amount of sugar and honey to your preference.
- To add texture, sprinkle sesame seeds or nuts before cooking, or replace with other toppings like shredded coconut.
- Cook on low heat to prevent browning too quickly and to ensure the cake cooks evenly through.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate and reheat gently.
Keywords: Chinese egg cake, egg cake recipe, traditional Chinese dessert, fluffy egg cake, honey egg cake