Mini Egg Cake Recipe

4.51 from 153 votes

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 Time10

Cook Time20

Total Time30

Course: Cake

Cuisine: Baking Recipes

Keyword: Mini Egg Cake

Servings: cakes

Author: Bee Yinn Low

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.

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