Chinese Egg Cake

4.80 from 10 votes

This old fashioned Chinese egg cake is a simple lightly sweet muffin-size cake with a dense crumb and comforting, nostalgic flavor for many!

Prep Time15

Cook Time15

Total Time30

Course: Dessert and Sweet Stuff

Cuisine: Chinese

Servings:

Calories: 129kcal

3 tablespoons neutral oil (such as vegetable, canola, or avocado oil; plus more for brushing)
1 cup cake flour
4 large eggs (at room temperature; 4 large eggs should weigh about 190g without the shell))
1/4 cup sugar
1/4 cup honey
Sesame seeds (or finely chopped nuts of your choice, optional)

Preheat the oven to 325°F/160°C with a baking rack positioned in the middle of the oven. Brush the cups of a standard 12-cup muffin pan lightly with neutral oil.
In a large bowl, sift the cake flour, and set aside.
Make sure the bowl of your stand mixer (or a large mixing bowl) is completely dry. Add the eggs, sugar, and honey. With the whisk attachment, turn your stand mixer (or hand-mixer with beater attachments) on medium speed for 2½-3 minutes until you almost have soft peaks. When you let the mixture run off the beater, it should fall in round ribbons. Be careful not to over-whip.
Using a rubber spatula, fold in the sifted cake flour. Then fold in the oil until well-incorporated. The batter should pour in flat ribbons at this stage.
Using a small ladle or ice cream scoop, fill the oiled muffin cups to about 90% full. Top each with a small pinch of sesame seeds or other chopped nuts of your choice. Immediately bake for 11-12 minutes until the cakes are lightly golden brown. Cool completely before enjoying.