Chinese Egg Cake

Pastries Biscuit Cake Food

By Teresa Zhang

January 26, 2021

Colloquially called the one hour cake for how long it takes to make and how long it lasts, this light, fluffy cake is a fan favorite treat (and by fan I mean me) that my mom makes every once in a while―either every other day or every other month, there is no inbetween―and it never fails to delight. Word of warning though, the cake may be light and it may taste like what I imagine God’s pillow to taste like, but after the tenth serving of cake, you won’t be able to taste anything else besides egg and sugar for the next hour or two.

4 large eggs
7 oz castor sugar (200 g)*
A pinch of salt
6 oz all-purpose flour (180 g)
1 tsp baking powder
1 oz Oil (35 g)
*the cake might not be sweet enough for some people, so my mom suggested to increase the sugar content to 350 grams

Preheat the oven to 350F or 180C.
Whip eggs, castor sugar and salt with wire whisk at medium speed until light and fluffy.
Fold in sifted flour mixture (all purpose flour and baking powder) with rubber spatula until well combined.
Add oil lastly and mix until well combined.
Pour into greased and floured cake moulds, or paper lined tins.
Bake at the middle rack of the oven for 20 minutes.
Remove cakes from the moulds immediately after baking. Set aside to cool.