Egg Cake 鸡蛋糕 – A Taste Of The Good Old Days

I grew up eating egg cake in the 80s when fanciful breads and cakes of today weren’t available then. The egg cake wasn’t anything extraordinary. However, as my late Granny brought me up, we had shared countless food memories together which also included our special moments of dipping egg cake into coffee. The egg cake is truly a taste of nostalgia to me.

A Taste Of The Good Old Days

Over the years, the old school egg cake or 古早味鸡蛋糕 had more or less disappeared from most bakeries. When I discovered the ‘long cup’ at Dong Po Colonial Cafe @ Kandahar Street, I was immediately brought back to the good old days. I must say, my love for egg cakes just got rekindled.

Thank goodness, we can still find egg cakes from Chinese bakeries here today. And I particularly like the ones from DJ Bakery (moist but a little sweet), Imperial Treasure Bakery and Crystal Jade My Bread.

Since I enjoy having egg cakes for breakfast as I pair them with coffee, I want to make them myself according to what I prefer – more eggy taste, less oil and less sugar.

Egg Cake Recipe 鸡蛋糕

No Raising Agent Used

You’ll need a cake mixer or food processor for this recipe. No baking powder/soda or raising agent is used. And it would just be beaten eggs that give the egg cakes their puffy yet airy structure.

The egg mixture should turn thick, fluffy and pale in colour like in the above picture after 5+ minutes of beating.

Egg Cake Recipe 鸡蛋糕

Nothing beats fresh-from-the-oven egg cakes. Smells really, really good.

Egg Cake Recipe 鸡蛋糕

You can enjoy them on their own or try dipping them into coffee. I prefer the latter and that’s also the reason why I prefer to keep these egg cakes less greasy and less sweet.

Egg Cake Recipe 鸡蛋糕

Ok, I’m going to undress one of the egg cakes. 😆

Egg Cake Recipe 鸡蛋糕

Perfectly risen even though no raising agent is used.

Egg Cake Recipe 鸡蛋糕

And when you bite into it, it’s soft, fluffy, light and airy. Addictive! 😀

Time for tea break. Care to join me? 😉

Egg Cake Recipe
makes 16 muffins
  • 6 large eggs (at room temperature)
  • 90g castor sugar
  • 105g all purpose flour, sifted
  • 20g cornflour, sifted
  • 2 tbsp sunflower oil
  • 2 tbsp milk
Preheat oven to 170 deg C.
Line a muffin pan with paper cups.
Using a cake mixer, beat eggs at low speed for 10 seconds.
Increase the speed to high and gradually add the sugar.
Continue beating for 5 minutes till the mixture turns thick, fluffy and pale in colour.
Add the flours and beat at low speed for 10 seconds.
Add the oil and milk. Beat for another 10 seconds.
Divide the mixture between the paper cups. Bake for 25 minutes.
Remove the muffin pan when done and drop the pan (20cm height) onto the tabletop 2-3 times to prevent sinking of the egg cakes.
Transfer the egg cakes onto a cooling rack.

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