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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
Trust me, these mini egg cakes are soft, pillowy, and absolutely tasty.
Enjoy!
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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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
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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.