Addictive little buggers, these Chinese egg cakes are sponge-y and light, and lovely with tea. So easy to make because there is no need to separate the egg yolks from the white.

Chinese Egg Cakes

The diameter of the bottom of the cakes is 1 and 1/4 inches. If you're using muffin pans with larger or smaller holes, you will need to adjust the baking time. The yield will also be different.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 30 cakes
Author Connie Veneracion


  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1 cup cake flour
  • 1 tablespoon cooking oil
  • grated zest from 1/2 lemon


  • Preheat the oven to 325F. A fan-assisted oven was used for this recipe. If you're using a regular oven, preheat to 350F.
  • Line three 12-hole muffin pans with paper liners.
  • Using the whisk attachment of your electric mixer, beat the eggs and sugar together until they reach ribbon stage. Start at the lowest speed then gradually turn up the speed until you reach the highest setting. The process takes anywhere from five to 10 minutes depending on the room temperature. "Ribbon stage" means that when the whisk attachment is lifted, the egg mixture falls down into the bowl like a ribbon.
  • Sift the cake flour directly into the egg-sugar mixture. Fold by hand using a spatula until evenly blended.
  • Add the oil and fold in until no streaks are visible.
  • Gently stir in the lemon zest.
  • Scoop the cake batter into the prepared pans. Fill to 3/4 capacity.
  • Bake the cakes for 15 to 16 minutes or until lightly browned at the top and springy when touched.
  • Remove the cakes from the pans and cool on a rack. 
  • Best served while warm.