This Chinese Egg Cake recipe transforms a traditional Chinese dessert into convenient muffin-sized treats perfect for breakfast or snacking. Using a muffin tin, this recipe offers a modern twist on the classic, yielding light, fluffy, and subtly sweet cakes. Ideal for those seeking a simple yet delightful dessert, these cakes can be customized with various fillings and toppings to suit any taste.
Preheat the Oven: Start by preheating your oven to 350°F (175°C) and prepare your muffin tin by greasing it or lining it with muffin cups.
Whisk Eggs and Sugar: In a large bowl, use an electric mixer to whisk the eggs and sugar together until pale, thick, and tripled in volume.
Fold in Dry Ingredients: Sift the flour and baking powder together, then gently fold them into the egg mixture, being careful not to deflate the batter.
Add Milk: Gently fold in the milk until just combined, ensuring the batter remains light.
Bake: Pour the batter into the prepared muffin cups, filling each about three-quarters full. Bake for 20-25 minutes, or until golden and a toothpick inserted comes out clean.
Cool and Serve: Allow the cakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
Substitutions: For a gluten-free version, use a gluten-free flour blend that includes xanthan gum. For dairy-free cakes, any plant-based milk like almond or oat milk can be used.
Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Warm briefly in the microwave before serving if desired.
Customizations: Feel free to add traditional Chinese flavors such as red bean paste or matcha powder to the batter, or top with fresh fruit, whipped cream, or a sprinkle of powdered sugar for extra sweetness and texture.
Keyword Chinese Egg Cake, Light and Fluffy Sponge Cake, Muffin Tin Dessert, Traditional Chinese Dessert