Chinese Egg Cakes (Paper Wrapped Cakes)

These Chinese egg cakes (also called paper wrapped cakes) and sometimes referred to as mini egg cakes is a type of Chinese pastry regularly served up in Hong Kong and Macau. They are also sold in Chinese bakery shops worldwide. Most of us who grew up in Southeast Asia will have fond childhood memories of eating these ever so popular egg cakes when we were little. They are light and soft, essentially basic chiffon cakes or sponge cakes wrapped in baking paper and baked in the oven. Traditionally, these egg cakes are steamed and not baked. But with the invention of oven, baked version is the preferred method for making these egg cakes. There are two methods of making these egg cakes: classic method is made by either using the chiffon cake method by separating the egg yolks and egg whites then whisked individually and folded in together; another method is the sponge cake method by whisking the eggs with sugar until light and fluffy and flour mixture is folded into the meringue. Both methods result in a soft and delicate texture cakes. These simple and scrumptious egg cakes are most commonly served during breakfast or teatime. For my gluten free recipe, I am using the sponge cake method and my recipe is also vegetarian, dairy free, soy free and nut free.

Chinese Egg Cakes (Paper Wrapped Cakes)

Chinese egg cakes (also called paper wrapped cakes) and sometimes referred to as mini egg cakes is a type of Chinese pastry regularly served up in Hong Kong and Macau. They are also sold in Chinese bakery shops worldwide.
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Cuisine: Asian Desserts, Chinese
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 egg cakes
Calories: 284.46kcal
Author: Daphne Goh

Ingredients

Equipment

  • 1 non-stick 12 cup muffin pans
  • 12 muffin wraps

Instructions

  • Preheat fan-forced oven to 180C or 350F.
  • Sift the gluten free self-raising flour, baking powder and xanthan gum into a large bowl.
  • In a large bowl of stand mixer, add in all the eggs and castor sugar and whisk on medium speed for 15 minutes until light and fluffy. Then turn to the lowest speed and whisk for 2 minutes to remove large bubbles.
  • Add in the flour mixture prepared in step 1, ¼ at a time, into the egg mixture, fold using a hand whisk until well combined.
  • Add the extra virgin oil and vanilla extract and combine well with a hand whisk.
  • Line the muffin pans with 12 muffin wraps.
  • Spoon and full the batter equally into each of the 12 muffin wraps. Fill up to around ⅔ of each muffin wrap.
  • Bake the egg cakes for 15 minutes or until golden brown and tooth pick comes out clean.
  • Cool in the muffin pans for 5 minutes before removing to cool further on a cooling rack.

Notes

Allergens: Eggs and corn.
Nutrition Facts
Chinese Egg Cakes (Paper Wrapped Cakes)
Amount per Serving
Calories
284.46
% Daily Value*
Fat
 
9.29
g
14
%
Saturated Fat
 
1.81
g
11
%
Trans Fat
 
0.02
g
Cholesterol
 
85.06
mg
28
%
Sodium
 
450.56
mg
20
%
Carbohydrates
 
41.67
g
14
%
Fiber
 
1.66
g
7
%
Sugar
 
8.99
g
10
%
Protein
 
8.1
g
16
%
Vitamin A
 
4.19
IU
0
%
Vitamin C
 
0.02
mg
0
%
Calcium
 
13.18
mg
1
%
Iron
 
12.85
mg
71
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag me on Instagram @healthygfasian or tag #healthygfasian!

8 thoughts on “Chinese Egg Cakes (Paper Wrapped Cakes)”

  1. Do you use Orgran self-raising flour? It already has sodium bicarbonate and guar gum in it. Do you still add extra baking powder and xanthum gum as indicated in the recipe? Thx!

    Reply
  2. I have seen similar cakes in Chinese bakeries in London’s China Town. Might taste one next time I am passing

    Reply

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