Chinese Egg Cake, also known as 'dan gao', is a classic Asian bakery treat that's surprisingly simple to make at home. It's a moist, fluffy cake with a distinctive egg flavor and a slightly chewy texture, perfect for those who enjoy subtle sweetness.
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This recipe streamlines the traditional method, using a hot water bath to create a tender crumb and a simple syrup to keep it moist. You'll get a bakery-quality cake without the fuss, ideal for any occasion.
Why You'll Love This Recipe
About the Ingredients
4 large eggs (about 200g), room temperature
Room-temp eggs whip up better and incorporate more air. If cold, place in warm water for 5 minutes.
1/2 cup (100g) granulated sugar
Regular white sugar works best. For a deeper flavor, you can substitute with light brown sugar.
1 cup (120g) cake flour, sifted
Cake flour gives a tender crumb. If you don't have it, use all-purpose flour minus 2 tablespoons.
1/4 cup (60ml) whole milk
Whole milk adds richness. You can use any milk or non-dairy alternative.
2 tablespoons (30g) unsalted butter, melted
Melted butter adds moisture and flavor. Substitute with neutral oil like canola if desired.
1 teaspoon vanilla extract
Enhances the egg flavor. Use pure vanilla extract for best results.
1/4 teaspoon salt
Balances sweetness and enhances flavors.
Tips & Tricks
- Ensure eggs are at room temperature to achieve maximum volume when whipping.
- Fold the flour gently to avoid deflating the batter—use a spatula in a circular motion.
- Do not overbake; the cake is done when a toothpick inserted comes out clean and the top springs back.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat oven to 325°F (160°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides.
2. Whip Eggs and Sugar
In a large bowl, beat eggs and sugar with an electric mixer on high speed for 5-7 minutes until thick, pale, and tripled in volume. The mixture should leave a ribbon trail when the whisk is lifted.
3. Fold Dry Ingredients
Sift cake flour and salt into the egg mixture in two additions. Gently fold with a spatula until just combined, being careful not to deflate the batter.
4. Incorporate Wet Ingredients
In a small saucepan, heat milk and butter until butter melts (do not boil). Remove from heat, stir in vanilla. Slowly pour the warm milk mixture down the side of the bowl, folding gently to combine.
5. Pour and Tap
Pour the batter into the prepared pan. Tap the pan on the counter a few times to release large air bubbles.
6. Bake in Water Bath
Place the cake pan in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the cake pan. Bake for 25-30 minutes until golden brown and a toothpick inserted comes out clean.
7. Cool and Serve
Remove the cake pan from the water bath and let cool on a wire rack for 10 minutes. Run a knife around the edges, invert onto a plate, and serve warm or at room temperature.
Delicious Variations
Matcha Chinese Egg Cake
Add 1 tablespoon matcha powder to the flour for a green tea twist.
Citrus Glaze
Top with a simple glaze of powdered sugar and lemon juice for extra zing.
Coconut Egg Cake
Replace milk with coconut milk and sprinkle shredded coconut on top before baking.
How to Store Chinese Egg Cake
Refrigerator
Store in an airtight container in the fridge for up to 4 days.
Freezer
Wrap tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the fridge.
Reheating
Microwave individual slices for 10-15 seconds or warm in a toaster oven at 300°F (150°C) for 5 minutes.
Frequently Asked Questions
Q: Why did my cake collapse after baking?
Your cake likely collapsed because it was underbaked or the batter was overmixed. Ensure you bake until a toothpick comes out clean and fold gently to retain air.
Q: Can I make this cake without a water bath?
Yes, you can, but the texture will be less moist and more dry. The water bath provides steam that keeps the cake tender. If skipping, reduce oven temperature to 300°F (150°C) and bake slightly longer.
Q: Can I use all-purpose flour instead of cake flour?
Yes, substitute with 1 cup all-purpose flour minus 2 tablespoons (or 1 cup minus 2 tbsp) and add 2 tablespoons cornstarch to mimic cake flour's lower protein content.
Q: How do I know when the cake is done?
The cake is done when the top is golden brown, and a toothpick inserted in the center comes out clean. Also, the cake should spring back when lightly pressed.
Now that you've mastered this Chinese Egg Cake, try it with a cup of tea or coffee. Share your baking results in the comments below—I'd love to hear how it turned out!
Chinese Egg Cake
Chinese Egg Cake is a soft, spongy delight with a golden crust, ready in just 30 minutes for a perfect breakfast or tea-time treat.
🧂 Ingredients
- 4 large eggs (about 200g), room temperature
- 1/2 cup (100g) granulated sugar
- 1 cup (120g) cake flour, sifted
- 1/4 cup (60ml) whole milk
- 2 tablespoons (30g) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
📋 Instructions
- 1Preheat and Prep — Preheat oven to 325°F (160°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides.
- 2Whip Eggs and Sugar — In a large bowl, beat eggs and sugar with an electric mixer on high speed for 5-7 minutes until thick, pale, and tripled in volume. The mixture should leave a ribbon trail when the whisk is lifted.
- 3Fold Dry Ingredients — Sift cake flour and salt into the egg mixture in two additions. Gently fold with a spatula until just combined, being careful not to deflate the batter.
- 4Incorporate Wet Ingredients — In a small saucepan, heat milk and butter until butter melts (do not boil). Remove from heat, stir in vanilla. Slowly pour the warm milk mixture down the side of the bowl, folding gently to combine.
- 5Pour and Tap — Pour the batter into the prepared pan. Tap the pan on the counter a few times to release large air bubbles.
- 6Bake in Water Bath — Place the cake pan in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the cake pan. Bake for 25-30 minutes until golden brown and a toothpick inserted comes out clean.
- 7Cool and Serve — Remove the cake pan from the water bath and let cool on a wire rack for 10 minutes. Run a knife around the edges, invert onto a plate, and serve warm or at room temperature.
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