Mini Egg Cake

4.51 from 153 votes
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Mini egg cake, or 鸡蛋糕, are delightful, soft, and fluffy treats loved by many. Made with only six ingredients and ready in just 30 minutes, these small cakes are especially popular among children and picky eaters, making them perfect for snacking any time of day.

Traditional Chinese mini egg cakes, ready to serve.
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Spongy Chinese Mini Egg Cake

These mini egg cakes, also known as jī dàn gāo (鸡蛋糕) are soft, spongy, and mildly sweet treats that have been a popular snack in Asia. They are known for their simple ingredients and delicate texture, making them a favorite comfort food, especially among children.

They were my favorite when I was growing up as my mother would always buy them from the market, and I would snack on it the whole day: breakfast, tea, supper… or whenever I am hungry.

Trust me, these mini egg cakes are soft, pillowy, and absolutely tasty.


Why You’ll Love This Recipe

Golden and yellow mini egg cup cakes in a serving basket.
  • These mini egg cakes are made in cupcake-sized portions; they are small, round, and golden yellow in color. The slightly domed top gives them an utterly appetizing appearance, making them a hit with children and even picky eaters.
  • Soft and fluffy, almost like a sponge cake, they make for a delightful treat any time of day!
  • Fresh out of the oven, they are light, airy, eggy, and spongy, with a sweet aroma that’s irresistible. They’re definitely a crowd-pleaser.

Mini Egg Cake Ingredients

Recipe ingredients for mini egg cake.

This is an easy recipe that takes less than an hour, so anyone can make it. It uses six (6) simple ingredients that you likely already have on hand, so there’s no need to stock up on anything new.

What goes into this recipe:

  • Eggs
  • Sugar
  • Salt
  • Flour
  • Baking powder
  • Oil

See the recipe card for full information on ingredients.


How to Make Mini Egg Cake

Making the batter of mini egg cake.

Step 1: Preheat the oven to 350°F (180°C). Whip the eggs, caster sugar, and salt with a wire whisk at medium speed until the mixture is light and fluffy.

Add all-purpose flour and oil, and mix well with a spatula.

Step 2: Fold in the sifted flour mixture (all-purpose flour and baking powder) using a rubber spatula until well combined. Finally, add the oil and mix until thoroughly combined.

Mini egg cake batter in cupcake molds, ready to bake.

Step 3: Pour the batter into paper-lined muffin tins and bake on the middle rack of the oven for 20 minutes.

Step 4: Remove the cakes from the oven immediately after baking and set them aside to cool.


Baking Tips

Here are some helpful baking tips to ensure your Chinese egg cake turn out perfectly every time:

  1. Room temperature: Ensure eggs and other ingredients are at room temperature; beat the eggs until frothy for a light, airy texture.
  2. Gentle mixing of batter: Avoid overmixing the batter after adding flour. This will ensure the cakes will turn out soft and fluffy.
  3. Even baking: Bake the cake on the middle rack of the oven to ensure even heat distribution and airflow. This allows the cake to rise evenly, with the gorgeous domed top.
  4. Do not open the oven door: Bake the cakes for 20 mins. Don’t open the oven door to prevent deflation.
  5. Use muffin or mini cake pans: Line the muffin pan with paper cupcake liners for easy baking.

Frequently Asked Questions

What type of oil is best for this egg cake recipe?

The best oils are neutral-flavored options such as vegetable oil, canola oil, and sunflower oil. These oils enhance moisture without altering the cake’s flavor.

Can I use olive oil?

You can use light olive oil but it might impart a slight flavor. Avoid extra virgin olive oil for this recipe.

Can I substitute oil with butter?

Yes, you can substitute oil with melted butter. Butter will change the flavor and texture slightly, making the cake buttery and richer.

Why did my egg cakes sink in the middle?

The causes are underbaking, overmixing the batter, or opening the oven door too soon. Make sure to follow the baking time exactly and avoid overmixing once the flour is added.

How many calories per serving?

Each cake is only 160 calories.

Inside of a soft, golden yellow Chinese egg cake.

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4.51 from 153 votes

Mini Egg Cake Recipe

Mini egg cake, or 鸡蛋糕, are delightful, soft, and fluffy treats loved by many. Made with only six ingredients and ready in just 30 minutes, these small cakes are especially popular among children and picky eaters, making them perfect for snacking any time of day.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 cakes
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Ingredients  

  • 4 large eggs, room temperature
  • 7 oz. (200g) castor sugar , or fine sugar, do not use icing or powdered sugar
  • 1 pinch salt
  • 6 oz. (170g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 oz. (28g) oil, vegetable oil or canoli oil

Instructions 

  • Preheat the oven to 350°F (180°C). Whip the eggs, caster sugar, and salt with a wire whisk at medium speed until the mixture is light and fluffy.
  • Fold in the sifted flour mixture (all-purpose flour and baking powder) using a rubber spatula until well combined. Finally, add the oil and mix until thoroughly incorporated.
  • Pour the batter into paper-lined muffin tins and bake on the middle rack of the oven for 20 minutes.
  • Remove the cakes from the oven immediately after baking and set aside to cool.

Notes

  • Ensure eggs and other ingredients are at room temperature; beat the eggs until frothy for a light, airy texture.
  • Gentle mixing of batter: Avoid overmixing the batter after adding flour. This will ensure the cakes will turn out soft and fluffy.
  • Bake the cake on the middle rack of the oven to ensure even heat distribution and airflow. This allows the cake to rise evenly, with the gorgeous domed top.
  • Bake the cakes for 20 mins. Don’t open the oven door to prevent deflation.
  • Line the muffin pan with paper cupcake liners for easy baking.
  • Recipe contributed by CP Chong. 

Nutrition

Serving: 12cakes, Calories: 160kcal, Carbohydrates: 28g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 62mg, Sodium: 63mg, Potassium: 39mg, Fiber: 0.4g, Sugar: 17g, Vitamin A: 90IU, Calcium: 31mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Rasa Malaysia

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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Recipe Rating





63 Comments

  1. BEENA says:

    Hi
    Wanted to know will it not taste eggy without any essence?

    1. Rasa Malaysia says:

      No taste.

  2. Susan Low says:

    If I just want to make 6 of them, do I just half the recipe amounts ?

    1. Rasa Malaysia says:

      This recipe cannot be half as the texture will be different.

    2. Didier says:

      Where did you get your flora cupcake moulds please?

      1. Rasa Malaysia says:

        Malaysia.

        1. Didier says:

          Thank you. Thought I could buy them online somewhere..

  3. Tillie says:

    Hi! I was just wondering, can you bake these in a normal cupcake pan?

    1. Rasa Malaysia says:

      Yes.

  4. Daisy says:

    Where can I find those flower moulds?

    1. Rasa Malaysia says:

      I bought them in Malaysia.

  5. Ashlei says:

    Hi, can I replace the oil with butter?

    1. Rasa Malaysia says:

      You may but I can’t guarantee the same results because I didn’t try it with butter.

    2. Stacey says:

      Hi can I replace the sugar with honey?

      1. Rasa Malaysia says:

        No. Please don’t change anything.

  6. Yeh Ximin says:

    5 stars

  7. Maureen says:

    5 stars
    When you mentioned oil, what kind of oil do you use ?

    1. Rasa Malaysia says:

      Any cooking oil is fine!

  8. Li ping says:

    Hi , may I know this mini egg cake sweet ? can I reduce the sugar ?

    1. Rasa Malaysia says:

      It’s not super sweet, yes, you can reduce some.

  9. Ellie says:

    Do you have to put baking powder in

    1. Rasa Malaysia says:

      Yes, please follow the instructions.

      1. Iloym says:

        Can this be made as a whole cake?

        1. Rasa Malaysia says:

          It should be but I haven’t tried so I can’t guarantee results.

    2. Penny says:

      Can I make in a Madeline pan

  10. Apryl says:

    5 stars
    I made it today, followed the exact recipe and came out sooo good:)