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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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