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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.
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
- 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
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
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.
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.
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:
- Room temperature: 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.
- 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.
- Do not open the oven door: Bake the cakes for 20 mins. Don’t open the oven door to prevent deflation.
- Use muffin or mini cake pans: Line the muffin pan with paper cupcake liners for easy baking.
Frequently Asked Questions
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.
You can use light olive oil but it might impart a slight flavor. Avoid extra virgin olive oil for this recipe.
Yes, you can substitute oil with melted butter. Butter will change the flavor and texture slightly, making the cake buttery and richer.
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.
Each cake is only 160 calories.
Other Recipes You Might Like
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Mini Egg Cake Recipe
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, May i know what is the temperature to bake it for 20mins?
Hi Girl, did you check the recipe card? It’s stated clearly in the first step.
Hi RM, I wanted to bake this but afraid 200g sugar is too sweet. Please advise if I can cut the sugar to 150g or less for this recipe and will it affect the cake texture (soft cottony)? Thanks.
I think it should be fine.
The texture is like bahulu, which I don’t like. Not sure what went wrong
You didn’t beat the eggs enough that’s why it’s not spongy.
Thank you RM. Your recipe is awesome..I follow every steps and I beat the eggs (yolks and white) together.. the outcome is as stated. FABULOUS. LITTLE crisp on the outside and fluffy cotton candy soft in the inside.
Awesome thanks so much!
These are really cute and I’m sure guests would love being served these for dinner dessert. Pinned ?
I made this today and it taste good. I like about it is soft inside and a bit chewy with crips on top.
But, I am not sure why mine is a bit flat on top and not curve like yours.
Any idea?
Thanks
I want to bake this like a cake instead of baking in cupcake tins… how could I do that?
When you say whip, just the egg whites? and if yes do I add the yolks in at the end or do I not add them at all?
Hello, I tried this recipe yesterday and they turned out great! The only issue is how to store them and keep their crust crispy! Will make again.
Not sure what happened but they are not supposed to be dense.
It’s your egg white, you didn’t beat enough.