Chinese Steamed Egg Cake Recipe

If you have a soft spot for delicate, fluffy desserts that melt in your mouth, then you absolutely have to try this Chinese Steamed Egg Cake Recipe. This heavenly cake brings a dreamy lightness with every bite, combining the velvety texture of whipped eggs and a subtle sweetness that’s perfectly balanced. It’s a beloved classic that feels like a warm hug from a close friend, showcasing simplicity at its best while boasting incredible flavor and cloud-like softness. Once you make this, you’ll find it hard to go back to ordinary cakes!

Ingredients You’ll Need

What makes this Chinese Steamed Egg Cake Recipe so special is how just a handful of basic ingredients come together to create something truly magical. Each component plays its part in creating the perfect texture, sweetness, and golden color that make this cake so irresistible.

• 3 large eggs, room temperature: Eggs provide the structure and the fluffiness essential for the airy texture.
• 90 g granulated sugar: Sweetness that is perfectly balanced to keep the cake light and not overpowering.
• 95 g cake flour, sifted: A low-protein flour that ensures a delicate crumb and tender bite.
• 20 ml milk, room temperature: Adds moisture that softens the batter and enriches the cake.
• 20 ml vegetable oil: Helps keep the cake moist and enhances its silkiness without heaviness.
• 1/2 teaspoon vanilla extract: Adds warmth and a gentle fragrance that elevates the flavor.
• A pinch of salt: Balances sweetness and sharpens the overall taste.

How to Make Chinese Steamed Egg Cake Recipe

Step 1: Prepare Your Tools and Oven

Preheat your oven to 350°F (175°C) to make sure it’s nice and hot by the time your batter is ready. Lightly grease an 8-inch round cake pan and line it with parchment paper to prevent sticking and to ensure easy removal after baking. This simple preparation step sets you up for cake perfection.

Step 2: Separate Eggs Carefully

Separate the egg yolks from the whites into two distinct bowls. Take your time here because even a little yolk in the whites can prevent them from whipping up properly. This precision is the foundation of the cake’s fluffy texture.

Step 3: Whisk the Egg Yolks and Wet Ingredients

Whisk together the egg yolks, half of the sugar, milk, vegetable oil, and vanilla extract until the mixture turns smooth and pale. This step blends richness with sweetness, creating a lovely base that will marry beautifully with the airy whites later on.

Step 4: Incorporate the Cake Flour Gently

Fold the sifted cake flour into your egg yolk mixture using a spatula. Take care to fold gently and stop once the flour is evenly combined. Overmixing at this point can make your cake dense rather than delightfully soft.

Step 5: Beat the Egg Whites with Salt

In a clean, dry bowl, add a pinch of salt to the egg whites before beating them. Start on low speed, gradually increasing to high. The salt helps stabilize the egg whites and enhances their ability to trap air, which is key for lightness.

Step 6: Sweeten the Egg Whites Gradually

Slowly add the remaining sugar to the egg whites while beating until you achieve medium-stiff peaks. This means the peaks should stand up but still have a slight bend when you lift the beaters. This sugar addition ensures the eggs are stable and glossy.

Step 7: Fold Whites into Yolk Batter Carefully

Fold the meringue into the yolk batter in three additions using a spatula. Gently fold to preserve as much air as possible, because this trapped air is what will give the cake its signature light, airy texture.

Step 8: Pour and Tap the Batter

Pour the combined batter into the prepared cake pan. Then gently tap the pan on your countertop a few times. This helps eliminate any large air bubbles that could create uneven holes in your cake and disrupt the soft crumb.

Step 9: Bake to Golden Perfection

Bake for 25 to 30 minutes until the cake turns a beautiful golden brown and springs back gently when pressed in the center. This check ensures your cake is baked through but not dried out.

Step 10: Cool Before Enjoying

Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack. Cooling slowly helps prevent the cake from collapsing and keeps its lovely texture intact.

How to Serve Chinese Steamed Egg Cake Recipe

Garnishes

This cake shines on its own, but a light dusting of powdered sugar or a few fresh berries on top can add visual appeal and a hint of complementary flavor. A dollop of whipped cream or a drizzle of honey also works beautifully for an extra touch of indulgence.

Side Dishes

Pair this delicately sweet cake with a cup of jasmine tea or a mild green tea, which cleanse the palate and balance its sweetness. Alternatively, a scoop of light vanilla ice cream gives it a delightful contrast in temperature and texture.

Creative Ways to Present

For a fun twist, cut the cake into small squares and serve on skewers alongside fruit pieces for an easy-to-eat party treat. You can also sandwich a thin layer of fruit jam in the middle for an added surprise layer that’s sure to delight your guests.

Make Ahead and Storage

Storing Leftovers

Store leftover cake in an airtight container at room temperature if you plan to eat it within 1-2 days. This keeps the cake moist and soft without drying out the delightful crumb.

Freezing

You can freeze this egg cake by wrapping it tightly in plastic wrap, then placing it in a freezer bag. It will keep well for up to 1 month. Thaw it at room temperature before serving to retain its tender texture.

Reheating

To enjoy the cake warm, gently reheat small slices in the microwave for 10-15 seconds. Avoid overheating, or the cake may dry out. A warm cake has an even more luscious texture that feels like a cozy treat straight from the oven.

FAQs

Can I substitute cake flour with all-purpose flour?

You can substitute all-purpose flour, but the texture of the cake might be slightly less tender because cake flour has less protein, which keeps the crumb soft. If you use all-purpose flour, sift it well and consider removing a tablespoon to account for the higher protein content.

Why is it important to separate the eggs carefully?

Separating eggs carefully ensures no yolk contaminates the whites, which is crucial for whipping them to stiff peaks. Even a small amount of fat from the yolks can prevent the whites from aerating properly.

Can I steam this cake instead of baking?

While this cake is called a steamed egg cake, this specific recipe is oven-baked for a golden crust and springy texture. Traditional steamed versions exist, but they require a different method and often a different set of ingredients.

How long can I store this cake in the fridge?

In an airtight container, this cake can be kept in the refrigerator for up to 3 days. It’s best served at room temperature after chilling to enjoy its soft texture fully.

What causes the cake to deflate after baking?

Deflation usually happens if the egg whites aren’t folded gently or if the cake cools too quickly. To avoid this, fold with care and allow it to cool slowly in the pan before removing.

Final Thoughts

This Chinese Steamed Egg Cake Recipe is one of those comforting, feel-good desserts that I just love sharing with friends and family. Its airy texture and gentle sweetness make it a joy to bake and even more delightful to eat. Give it a go, and I promise you’ll have a new favorite that’s surprisingly easy yet incredibly rewarding!

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