Chinese Egg Cake, also known as Dan Gao (蛋糕), is a soft, airy, and slightly sweet cake that has been a beloved dessert in Chinese cuisine for centuries. With its delicate texture and subtle sweetness, this cake is perfect for afternoon tea, family gatherings, or just a cozy treat after a long day. Traditionally baked in a round, shallow cake tin or individual molds, the cake’s lightness and simplicity make it a delightful dessert for any occasion.
PrintChinese Egg Cake
🍳🍰 Indulge in the soft and spongy goodness of a traditional Chinese Egg Cake! This delightful treat offers a sweet, airy texture that’s simply irresistible. 💛 Perfect for pairing with tea or enjoying on its own, it’s a light, comforting dessert that will brighten your day. 🍵✨ Enjoy the authentic flavors of this deliciously simple cake! 🍯🍽️
#EggCakeLove #ChineseBaking #FluffyDelights #TeaTimeTreats #SpongyGoodness #ComfortFood #SimpleSweets #TraditionalDesserts #LightAndSweet #BakeryFavorites 🍰🍯💛
- Total Time: 45 minutes
Ingredients
For the cake:
- 4 large eggs
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) milk
- 1/4 cup (60g) unsalted butter, melted
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the syrup (optional):
- 1/4 cup (50g) sugar
- 1/4 cup (60ml) water
Instructions
1. Prepare the Cake Pan
- Preheat your oven to 350°F (175°C) and grease a round cake pan (about 9 inches in diameter) with butter or non-stick spray. You can also line the bottom with parchment paper to prevent sticking.
- If you have individual cake molds, you can use those instead for single servings.
2. Beat the Eggs
- In a large mixing bowl, beat the eggs with an electric mixer on medium-high speed for about 5-7 minutes, or until the mixture becomes light and fluffy. The volume should almost double, and the mixture should hold soft peaks.
- Gradually add sugar to the eggs, a little at a time, while continuing to beat until it is fully incorporated and the batter is thick and pale.
3. Prepare the Wet Ingredients
- In a small saucepan, heat the milk and melted butter over low heat until just warm (not hot). Remove from the heat and stir in vanilla extract.
4. Sift Dry Ingredients
- Sift the flour, baking powder, and salt into a separate bowl to ensure they are well combined and free of lumps.
5. Combine the Mixtures
- Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the air you’ve incorporated into the eggs. Use a spatula to gently fold the flour mixture into the egg batter, taking your time to achieve a smooth, lump-free batter.
- Once the flour is fully incorporated, add the milk and butter mixture in a steady stream, folding gently until combined. The batter should be light and fluffy, with no streaks of flour.
6. Bake the Cake
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
7. Make the Syrup (Optional)
- In a small saucepan, combine water and sugar. Heat over medium heat until the sugar has dissolved completely. Let the syrup cool.
- Once the cake has cooled, you can brush it lightly with the syrup to add extra moisture and sweetness. This step is optional but adds a lovely shine and extra flavor.
8. Serve
- Slice the cake into wedges and serve as a snack or dessert. You can garnish it with fresh fruits, whipped cream, or a drizzle of chocolate sauce if desired.
Notes
- Egg Beating:
- It’s essential to beat the eggs properly to get a light and airy texture. Take your time and ensure the egg-sugar mixture is thick and fluffy before adding the dry ingredients.
- Sifting Dry Ingredients:
- Sifting the flour and baking powder is an important step to avoid any lumps and to ensure that the cake batter is light and smooth.
- Don’t Overmix:
- When folding the dry ingredients into the beaten eggs, be gentle. Overmixing will deflate the batter and affect the cake’s light texture.
- Experiment with Flavors:
- Add a splash of almond extract, or orange zest to the batter for a different flavor profile. You can also fold in a handful of chocolate chips or dried fruits like raisins for extra texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Inspired by traditional Chinese sponge cakes, Dan Gao has a mild egg flavor that makes it both comforting and satisfying. Its airy and sponge-like texture results from a meticulous blending of ingredients and careful baking, making it a true classic in Chinese bakeries and home kitchens alike. Whether you’re new to Chinese desserts or a long-time fan, this cake is sure to win you over.
Ingredients
For the cake:
- 4 large eggs
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) milk
- 1/4 cup (60g) unsalted butter, melted
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the syrup (optional):
- 1/4 cup (50g) sugar
- 1/4 cup (60ml) water
Step-by-Step Instructions
1. Prepare the Cake Pan
- Preheat your oven to 350°F (175°C) and grease a round cake pan (about 9 inches in diameter) with butter or non-stick spray. You can also line the bottom with parchment paper to prevent sticking.
- If you have individual cake molds, you can use those instead for single servings.
2. Beat the Eggs
- In a large mixing bowl, beat the eggs with an electric mixer on medium-high speed for about 5-7 minutes, or until the mixture becomes light and fluffy. The volume should almost double, and the mixture should hold soft peaks.
- Gradually add sugar to the eggs, a little at a time, while continuing to beat until it is fully incorporated and the batter is thick and pale.
3. Prepare the Wet Ingredients
- In a small saucepan, heat the milk and melted butter over low heat until just warm (not hot). Remove from the heat and stir in vanilla extract.
4. Sift Dry Ingredients
- Sift the flour, baking powder, and salt into a separate bowl to ensure they are well combined and free of lumps.
5. Combine the Mixtures
- Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the air you’ve incorporated into the eggs. Use a spatula to gently fold the flour mixture into the egg batter, taking your time to achieve a smooth, lump-free batter.
- Once the flour is fully incorporated, add the milk and butter mixture in a steady stream, folding gently until combined. The batter should be light and fluffy, with no streaks of flour.
6. Bake the Cake
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
7. Make the Syrup (Optional)
- In a small saucepan, combine water and sugar. Heat over medium heat until the sugar has dissolved completely. Let the syrup cool.
- Once the cake has cooled, you can brush it lightly with the syrup to add extra moisture and sweetness. This step is optional but adds a lovely shine and extra flavor.
8. Serve
- Slice the cake into wedges and serve as a snack or dessert. You can garnish it with fresh fruits, whipped cream, or a drizzle of chocolate sauce if desired.
Flavor and Texture
The Chinese Egg Cake has a wonderfully light, fluffy texture that’s both moist and delicate. The subtle sweetness and mild egg flavor are what make this cake so special. The sponge-like crumb melts in your mouth, and if you’ve brushed it with the syrup, you’ll experience an added layer of sweetness and moisture. The texture is airy but still substantial enough to satisfy your sweet tooth.
If you opt for the syrup, the cake will have a slight sheen and a moist finish, which contrasts beautifully with its soft crumb. Whether eaten plain or adorned with toppings, this cake offers a simple yet satisfying experience for anyone with a penchant for light, tender cakes.
Tips for Success
- Egg Beating:
- It’s essential to beat the eggs properly to get a light and airy texture. Take your time and ensure the egg-sugar mixture is thick and fluffy before adding the dry ingredients.
- Sifting Dry Ingredients:
- Sifting the flour and baking powder is an important step to avoid any lumps and to ensure that the cake batter is light and smooth.
- Don’t Overmix:
- When folding the dry ingredients into the beaten eggs, be gentle. Overmixing will deflate the batter and affect the cake’s light texture.
- Experiment with Flavors:
- Add a splash of almond extract, or orange zest to the batter for a different flavor profile. You can also fold in a handful of chocolate chips or dried fruits like raisins for extra texture.
Serving Suggestions
Chinese Egg Cake can be enjoyed on its own or paired with a variety of toppings:
- Fresh Fruits: Serve with a medley of fresh berries or tropical fruits like mango and pineapple for a refreshing contrast.
- Whipped Cream: Lightly sweetened whipped cream is a perfect complement to the cake’s delicate flavor.
- Tea: Pair the cake with a cup of hot Chinese tea, such as oolong or jasmine, to enhance the flavors of the cake and create a cozy tea-time experience.
Final Thoughts
This Chinese Egg Cake (Dan Gao) is a wonderful dessert that’s light, simple, and perfect for any occasion. Its airy texture and mild sweetness make it a beloved choice in Chinese households, and its versatility allows you to enjoy it with various toppings or on its own. Whether you’re introducing it to your kitchen for the first time or revisiting a childhood favorite, this cake will surely bring warmth and joy to your table. So, gather your ingredients and bake up a slice of this delightful cake—your taste buds will thank you!