Chinese Egg Cake Recipe

If you’re looking for a light, fluffy treat that feels both nostalgic and special, this Chinese Egg Cake Recipe is a fantastic choice. It’s one of those delights that remind me of cozy afternoons sipping tea with family, where the simple sweetness of the cake pairs perfectly with good conversation. What makes this egg cake stand out is how tender it is, almost cloud-like, and the delicate honey flavor that gently lingers on your palate.

This Chinese Egg Cake Recipe is not only delicious but super approachable for home bakers. Whether you’re planning a weekend brunch, a teatime snack, or just want a sweet bite that impresses without stress, this cake hits the spot every time. Trust me, once you try it, you’ll find yourself making it again and again—it’s that good!

Ingredients You’ll Need

These ingredients come together to create an airy, subtly sweet cake with a hint of honey and a touch of nuttiness if you choose. The combo might seem simple but plays a huge role in the cake’s unique texture and flavor.

• Neutral oil: I recommend vegetable or canola oil for its lightness, but avocado oil works beautifully too. It keeps the cake moist without overpowering the delicate flavors.
• Cake flour: Using cake flour ensures your cake is super soft and tender because of its lower protein content compared to all-purpose flour.
• Eggs (room temperature): Having eggs at room temperature helps them whip up really well for that airy texture. I usually take them out about 30 minutes before baking.
• Sugar: Just classic granulated sugar to balance the honey’s depth and create a lovely crust.
• Honey: Choose a mild honey; it adds natural sweetness and a subtle floral aroma that’s truly signature to this recipe.
• Sesame seeds or chopped nuts (optional): I love sprinkling black or white sesame seeds on top for a bit of crunch and that nutty flavor that pairs so well with honey.

Variations

I like to mix things up depending on my mood and what’s in the pantry, and this Chinese Egg Cake Recipe is great for customization. Feel free to personalize it to suit your taste or dietary needs—it’s very forgiving.

• Gluten-Free Variation: I once swapped cake flour with a 1:1 gluten-free baking blend, and it turned out surprisingly well! Just be sure to check your blend includes xanthan gum for structure.
• Flavored Honey: Using lavender or orange blossom honey adds a fragrant twist to the cake that guests always ask about.
• Nut-Free Option: Simply skip the sesame seeds or nuts if you want a pure, straightforward cake—still delicious and tender.
• Add-Ins: Some friends of mine like folding in a handful of finely chopped dried fruits or even small chocolate chips for a fun surprise in every bite.

How to Make Chinese Egg Cake Recipe

Step 1: Prep Your Ingredients and Equipment

Start by gathering all your ingredients. Getting those eggs to room temperature is key—this helps them whip up better and gives your cake that airy, fluffy structure. Also, lightly brush your baking pan with oil to ensure the cake won’t stick. I usually line the bottom with parchment paper too, just to be safe.

Step 2: Whip the Eggs and Sugar

This is where the magic starts! Beat your eggs with sugar until the mixture becomes thick, pale, and tripled in volume. I like to use an electric mixer on high speed—this generally takes about 8-10 minutes. Don’t rush this; good air incorporation is what’s going to give you that soft, spongy texture.

Step 3: Fold in Flour and Honey

Now gently sift in your cake flour, folding carefully so you don’t deflate the air bubbles you worked so hard to create. Then drizzle in the honey along with the oil, and fold that in until just combined. You want to be gentle but thorough here—overmixing will weigh down your batter.

Step 4: Bake to Perfection

Pour the batter into your prepared pan and, if using, sprinkle sesame seeds or chopped nuts over the top. Pop it into a preheated oven at 320°F (160°C) for about 25-30 minutes. Check for doneness by inserting a toothpick in the center—it should come out clean or with just a few moist crumbs.

How to Serve Chinese Egg Cake Recipe

Garnishes

I adore finishing this cake with a light dusting of powdered sugar or an extra drizzle of honey right before serving—adds a little shine and sweetness. Toasted sesame seeds on top also add a lovely nutty crunch that complements the softness perfectly.

Side Dishes

This cake shines alongside a warm cup of jasmine or oolong tea, which balances the sweetness beautifully. Sometimes I serve it with fresh fruit or a small dollop of whipped cream to elevate it for special occasions.

Creative Ways to Present

For celebrations, I like slicing the cake into small squares and stacking them on a pretty platter, sprinkling extra seeds or a light dusting of matcha powder. You can even layer slices with light whipped cream and berries for a quick trifle-style dessert.

Make Ahead and Storage

Storing Leftovers

I wrap leftover cake tightly in plastic wrap and keep it in an airtight container at room temperature for up to 2 days. It stays wonderfully moist and fresh that way, perfect for an afternoon snack the next day.

Freezing

Freezing Chinese Egg Cake is a great option if you want to stash some for later. I slice it first, wrap pieces individually in plastic wrap, then place them in a freezer bag. When thawed, the texture is surprisingly well preserved.

Reheating

To enjoy leftovers, I reheat slices in a toaster oven for a few minutes, which revives the softness and brings back a bit of that fresh-baked aroma. Microwaving works too, just be careful not to overdo it or your cake might dry out.

FAQs

Final Thoughts

This Chinese Egg Cake Recipe holds a special place in my heart because it’s simple yet elegant and really showcases the magic of just a few quality ingredients. It’s a recipe I go back to when I want to impress with minimal fuss, and it never disappoints. Give it a try—I’m confident you’ll fall for its soft, honey-kissed crumb just like I did!

Chinese Egg Cake Recipe

★★★★★ 4.5 from 93 reviews

• Author: Touba
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Snack
• Method: Frying
• Cuisine: Chinese
• Diet: Vegetarian

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Description

Chinese Egg Cake is a traditional, light, and fluffy cake characterized by its tender crumb and sweet honey flavor. Made with simple ingredients like eggs, cake flour, sugar, and honey, it is cooked in a skillet with a small amount of oil and optionally topped with sesame seeds or chopped nuts for added texture and flavor. This versatile cake is perfect for breakfast, tea time, or as a delightful snack.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup cake flour

Wet Ingredients

• 4 large eggs (at room temperature; about 190g without shells)
• 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

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Instructions

1. Prepare the batter: In a mixing bowl, whisk together the eggs, sugar, and honey until the mixture is light, frothy, and well combined. Gradually sift in the cake flour while gently folding to avoid deflating the batter, ensuring a smooth and lump-free mixture.
2. Heat the skillet: Preheat a non-stick skillet or frying pan over medium-low heat. Brush the surface lightly with neutral oil to prevent sticking.
3. Cook the cake: Pour the batter into the skillet, spreading it evenly to form a thick pancake-like round. Cover the skillet with a lid to trap steam and help the cake cook evenly. Cook for about 8-10 minutes on low heat until the edges are set and bubbles appear on the surface.
4. Flip and finish cooking: Carefully flip the cake using a spatula to cook the other side. Cook for another 5-7 minutes until fully cooked through and golden brown on both sides.
5. Add toppings (optional): In the last minute of cooking, sprinkle sesame seeds or finely chopped nuts onto the top surface and press lightly so they adhere.
6. Cool and serve: Remove the cake from the skillet and allow it to cool slightly on a wire rack. Slice into wedges and serve warm or at room temperature.

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Notes

• Ensure eggs are at room temperature to achieve better batter volume and fluffy texture.
• Use cake flour instead of all-purpose flour for a lighter, more delicate crumb.
• Cook the cake on low heat to prevent burning and allow even cooking inside.
• You can substitute honey with maple syrup or maltose for different sweetness flavors.
• Sesame seeds add a nice crunch and nutty flavor but can be omitted or replaced with nuts.
• Store leftovers covered in an airtight container at room temperature for up to 2 days.

Keywords: Chinese egg cake, fluffy egg cake, Asian snack, honey cake, skillet cake