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Mini Egg Cake - Soft, airy, and light Chinese sponge cake that not only tastes good but looks good! Learn how to make these mini cakes.
My friend CP is a fantastic baker.
A few weeks ago, I asked her if she would be willing to share some of her recipes with the readers of Rasa Malaysia and she gladly said yes.
I chose four baking recipes from her, which I will be posting in the next few weeks.
They are all great stuff, and I hope you will love what she shares with us.
Spongey Chinese Mini Egg Cake
This mini egg cake or 鸡蛋糕, caught my attention when I was going through her photos.
These mini cakes 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.
So this recipe does bring back a lot of childhood memories.
Ingredients For Mini Egg Cakes
It is an easy recipe and takes less than 1 hour, so everyone can make this.
There are no special ingredients involved so there is no need to stock up on new ingredients.
All you need is:
- Eggs
- Sugar
- Salt
- Flour
- Baking powder
- Oil
See the recipe card for full information on ingredients.
Trust me, these mini egg cakes are soft, pillowy, and absolutely tasty.
Enjoy!
Frequently Asked Questions
This recipe is 277 calories per serving.
What To Serve With Mini Egg Cake
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Mini Egg Cake
Ingredients
- 4 large eggs
- 7 oz. castor sugar or fine sugar, do not use icing or powderd sugar
- A pinch of salt
- 6 oz. all-purpose flour
- 1 tsp baking powder
- 1 oz. Oil
Instructions
- Preheat the oven to 350°F (180°C).
- Whip eggs, castor sugar and salt with wire whisk at medium speed until light and fluffy.
- Fold in sifted flour mixture (all purpose flour and baking powder) with rubber spatula until well combined.
- Add oil lastly and mix until well combined.
- Pour into greased and floured 3.75 X 2-inch flora cupcake moulds, or paper lined muffin tin.
- Bake at the middle rack of the oven for 20 minutes.
- Remove cakes from the moulds immediately after baking. Set aside to cool.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi
Wanted to know will it not taste eggy without any essence?
No taste.
If I just want to make 6 of them, do I just half the recipe amounts ?
This recipe cannot be half as the texture will be different.
Where did you get your flora cupcake moulds please?
Malaysia.
Thank you. Thought I could buy them online somewhere..
Hi! I was just wondering, can you bake these in a normal cupcake pan?
Yes.
Where can I find those flower moulds?
I bought them in Malaysia.
Hi, can I replace the oil with butter?
You may but I can’t guarantee the same results because I didn’t try it with butter.
Hi can I replace the sugar with honey?
No. Please don’t change anything.
When you mentioned oil, what kind of oil do you use ?
Any cooking oil is fine!
Hi , may I know this mini egg cake sweet ? can I reduce the sugar ?
It’s not super sweet, yes, you can reduce some.
Do you have to put baking powder in
Yes, please follow the instructions.
Can this be made as a whole cake?
It should be but I haven’t tried so I can’t guarantee results.
Can I make in a Madeline pan
I made it today, followed the exact recipe and came out sooo good:)
Hi Apryl, awesome. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/