Easy Chinese Egg Cake – Soft & Fluffy 30-Minute Treat

This Chinese Egg Cake brings back memories of warm bakery counters and simple joy. It is a classic that feels like a hug in every bite.

The texture is soft and tender. It is not too sweet. The flavor is clean and pure.

I like to make it on quiet mornings. The process is almost meditative. You only need a few pantry staples.

About the Ingredients

4 large eggs (200g), room temperature

Room temperature eggs whip up better for a fluffier cake. If cold, place them in warm water for 5 minutes.

1/2 cup (100g) granulated sugar

Use fine sugar for easier dissolving. You can reduce to 1/3 cup for a less sweet version.

1 cup (120g) cake flour, sifted

Cake flour gives a tender crumb. Substitute with all-purpose flour plus 2 tablespoons cornstarch.

1/2 teaspoon baking powder

This helps the cake rise. Check freshness for best results.

1/4 cup (60ml) milk, warm

Warm milk blends easily into the batter. Any milk works—dairy or plant-based.

1/4 cup (60ml) vegetable oil

Neutral oil like canola or sunflower keeps the cake moist. Melted butter also works for richer flavor.

1 teaspoon vanilla extract

Pure vanilla adds warmth. You can use almond extract for a different twist.

Tips & Tricks

Separate eggs carefully

Any yolk in the whites prevents proper whipping. Use clean, dry bowls.

Fold gently

Overmixing deflates the batter. Use a spatula in a cutting motion until just combined.

Don't open the oven early

The cake may collapse. Wait until the minimum time before checking.

Step-by-Step Instructions

1. Preheat and prep

Preheat oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper.

2. Whip egg whites

In a clean bowl, beat egg whites with half the sugar until stiff peaks form. This takes about 4-5 minutes.

3. Whisk yolks and sugar

In another bowl, whisk egg yolks with remaining sugar until pale and thick. Stir in milk, oil, and vanilla.

4. Combine dry ingredients

Sift cake flour and baking powder into the yolk mixture. Fold gently until no streaks remain.

5. Fold in whites

Add one-third of the egg whites to the batter. Fold gently to lighten. Then fold in the rest until just combined.

6. Bake the cake

Pour batter into the pan. Bake for 30-35 minutes until golden brown and the top springs back when touched.

7. Cool and serve

Let cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Delicious Variations

Lemon zest

Add 1 tablespoon lemon zest for a citrusy twist.

Matcha

Replace 1 tablespoon flour with matcha powder for earthy flavor.

Chocolate chip

Fold in 1/2 cup chocolate chips before baking.

How to Store Chinese Egg Cake

Frequently Asked Questions

I hope you enjoy this simple, comforting cake. Try it with a cup of tea and let me know how it turns out.

Chinese Egg Cake

Chinese Egg Cake is a light, airy sponge with a delicate sweetness—perfect for tea time or a quick dessert.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 4 large eggs (200g), room temperature
• 1/2 cup (100g) granulated sugar
• 1 cup (120g) cake flour, sifted
• 1/2 teaspoon baking powder
• 1/4 cup (60ml) milk, warm
• 1/4 cup (60ml) vegetable oil
• 1 teaspoon vanilla extract

📋 Instructions

1. 1Preheat and prep — Preheat oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper.
2. 2Whip egg whites — In a clean bowl, beat egg whites with half the sugar until stiff peaks form. This takes about 4-5 minutes.
3. 3Whisk yolks and sugar — In another bowl, whisk egg yolks with remaining sugar until pale and thick. Stir in milk, oil, and vanilla.
4. 4Combine dry ingredients — Sift cake flour and baking powder into the yolk mixture. Fold gently until no streaks remain.
5. 5Fold in whites — Add one-third of the egg whites to the batter. Fold gently to lighten. Then fold in the rest until just combined.
6. 6Bake the cake — Pour batter into the pan. Bake for 30-35 minutes until golden brown and the top springs back when touched.
7. 7Cool and serve — Let cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.

👨‍🍳 Chef's Note: For a more intense flavor, toast the flour lightly before using. It adds a nutty note.

Servings: 6

Cuisine: Chinese

Course: Dessert

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Ingrid Sørensen
Ingrid explores mindful technology use and digital minimalism, helping readers reclaim focus. She writes about practical habits to reduce screen time and improve digital well-being.