Fluffy Easy Chinese Egg Cake
A quick, soft, and fluffy Chinese egg cake that serves as a comforting homemade treat with a delicate sweetness and melt-in-your-mouth texture.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: Chinese
Ingredients
Scale
- 4 large eggs, separated (room temperature)
- ¾ cup cake flour, sifted
- ⅓ cup plus 1 tablespoon granulated sugar
- 2 tablespoons milk (whole or 2%)
- 1 teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- Pinch of salt
- Optional toppings: powdered sugar for dusting, fresh fruit or fruit preserves
Instructions
- Preheat your oven to 320°F (160°C). Line an 8-inch cake pan with parchment paper and lightly grease the sides.
- Separate the eggs carefully, placing yolks in one bowl and whites in a clean, dry bowl.
- Beat the egg yolks with 3 tablespoons (about 40 grams) of granulated sugar until pale and creamy, about 2-3 minutes. Add milk and vanilla extract and mix until combined.
- Sift cake flour and salt over the yolk mixture. Gently fold with a whisk or spatula until smooth and no flour streaks remain. Do not overmix.
- Add cream of tartar to the egg whites and beat with an electric mixer on medium speed, gradually increasing speed until stiff peaks form.
- Fold one-third of the whipped egg whites gently into the yolk batter to lighten it.
- Carefully fold in the remaining egg whites in two additions using a gentle scraping and turning motion to preserve airiness.
- Pour the batter into the prepared pan and smooth the surface. Tap the pan lightly to release large air bubbles.
- Bake for 30-35 minutes until the top is golden brown and a toothpick inserted comes out clean. The cake should spring back lightly when pressed.
- Remove from oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before removing parchment paper.
Notes
Use room temperature eggs for better volume. Ensure bowls and beaters are clean and grease-free to whip egg whites properly. Do not overmix batter to keep cake fluffy. Avoid opening oven door early to prevent collapse. Cake flour is preferred for tender crumb; almond flour can be used for gluten-free but results in denser texture. Milk can be substituted with almond or coconut milk for dairy-free version.
Nutrition
- Serving Size: 1 slice (1/8 of cake
- Calories: 120
- Sugar: 10
- Fat: 3
- Carbohydrates: 18
- Protein: 5
Keywords: Chinese egg cake, fluffy cake, easy dessert, quick cake, homemade comfort food, soft cake, egg cake recipe