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)
- 6 egg 305g/10.8oz
- 100 g 4.2oz gluten free self-raising flour
- 20 g 0.7oz gluten free corn (maize) flour
- 90 g 3.2oz castor sugar
- 2½ tablespoons extra virgin olive oil
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon xanthan gum
- 1 non-stick 12 cup muffin pans
- 12 muffin wraps
- 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.
8 thoughts on “Chinese Egg Cakes (Paper Wrapped Cakes)”
Would the cakes turn out ok if you use egg replacement?
The egg cakes will turn out well if you use a good egg replacement. 🙂
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!
I still use extra baking powder and xanthum gum as indicated in the recipe for better results regardless of what brand of self-raising flour I use. For this recipe, I used White Wings gluten free self raising flour that can be purchased from Woolworths. https://www.woolworths.com.au/shop/productdetails/252194/white-wings-flour-self-raising-gluten-free. 🙂
I have seen similar cakes in Chinese bakeries in London’s China Town. Might taste one next time I am passing
These egg cakes are available in Chinese bakeries in China Town worldwide as they are very popular. Hope you enjoy them. 🙂
Ooh I’ve never tried these before but they look lovely.
Thanks Deb! They are delicious…????????