Soft and Fluffy Chinese Egg Cake Recipe

Ingredients

• 1 cup cake flour
• 4 large eggs (at room temperature, about 190g without shell)
• 1/4 cup sugar
• 1/4 cup honey
• 3 tablespoons neutral oil (vegetable, canola, or avocado oil; plus more for brushing)
• Sesame seeds or finely chopped nuts of your choice

Instructions

1. 1

   Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly brush a baking pan or cake pan with neutral oil to prevent sticking.

2. 2

   Beat Eggs and Sugar: In a large mixing bowl, whisk together the 4 large room-temperature eggs and 1/4 cup sugar until the mixture is fluffy and pale in color, indicating the sugar is well incorporated and the eggs have aerated properly, which helps create a light texture for the cake.

3. 3

   Add Honey and Oil: Gradually add 1/4 cup honey and 3 tablespoons of neutral oil to the egg mixture, gently folding them in to maintain the airy texture without deflating the batter.

4. 4

   Sift and Fold in Flour: Sift 1 cup cake flour over the wet mixture to remove lumps, then gently fold the flour into the batter using a spatula until just combined. Avoid overmixing to keep the batter light.

5. 5

   Pour Batter and Add Toppings: Pour the batter evenly into the prepared pan. Optionally, sprinkle sesame seeds or finely chopped nuts evenly over the top to add a nutty flavor and crunchy texture to the cake.

6. 6

   Bake the Cake: Place the pan in the preheated oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean and the top has a light golden color.

7. 7

   Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy as a soft, mildly sweet cake perfect with tea or as a light dessert.