If you’re on the hunt for a deliciously simple dessert that makes use of just a few pantry staples, look no further than this traditional Chinese egg Cake Recipe. Infused with the aromatic essence of vanilla and boasting a light, fluffy texture, this dish will quickly become a staple in your culinary repertoire.

This recipe takes me back to my childhood, watching my grandmother expertly whip together simple ingredients to create these enticingly soft cakes. The delightful aroma would fill the kitchen, leaving me eagerly waiting for them to cool just enough to take a bite. These egg cakes were not only a treat but a tradition, one I’m excited to share with you.

Why You’ll Love This Recipe

This recipe is not only easy to follow but also remarkably rewarding. The simple ingredients allow for the unique texture to shine, giving you a cake that’s incredibly soft and spongy. It’s perfect for anyone looking to add an authentic touch to their dessert menu. Additionally, its simplicity makes it highly versatile for customization.

Ingredients Notes

Eggs, sugar, flour, and vanilla extract make up the backbone of this recipe. Opt for room temperature eggs for better blending. Cake flour will give you the lightest texture, but all-purpose flour is an acceptable substitute. The vanilla extract adds a subtle sweetness, and a pinch of salt enhances the flavors.

Recipe Steps

Step 1

Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.

Step 2

In a large bowl, whisk together the eggs until light and frothy. Gradually add in sugar, beating continuously until fully dissolved.

Step 3

Sift in the flour and salt, folding gently until just combined. Be cautious not to overmix, as this can result in a denser cake.

Step 4

Add the vanilla extract and give the batter a final gentle stir. Spoon the mixture evenly into your prepared muffin tin.

Step 5

Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted comes out clean. Allow to cool on a wire rack before serving.

Storage Options

To store, place the cooled cakes in an airtight container; they will stay fresh for up to 3 days at room temperature. For longer storage, freeze the cakes wrapped individually in plastic wrap. Reheat in an oven at 300°F (150°C) for about 5 minutes.

Variations & Substitutions

Consider adding a teaspoon of matcha powder for a green tea twist, or fold in mini chocolate chips for added sweetness. Almond or lemon extract can be used in place of vanilla for a distinctive flavor change. For a gluten-free option, substitute with almond flour.

Serving Suggestions

These egg cakes are a delightful treat on their own but can be enhanced with a dusting of powdered sugar or a dollop of whipped cream. Serve them at afternoon tea parties, family gatherings, or as a light end to an oriental-themed meal.

Frequently Asked Questions

Can I use self-raising flour instead of cake flour? While it’s possible to use self-raising flour, the texture might be slightly different. Self-raising flour contains leavening agents that may make the cake a bit denser. If using, omit the salt to balance the flavors correctly.

How do I prevent my cakes from deflating? Ensure you don’t overmix the batter and avoid opening the oven door during baking. These steps will help maintain the airiness of the cakes. Also, allow them to cool at room temperature before storing to retain their shape.

Can the cakes be made in advance? Yes, you can make them a day ahead. Store them in an airtight container at room temperature. Reheat slightly before serving to refresh their softness and aroma.

No ratings yet