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“description”:”A simple 4-ingredient Old Fashioned Chinese Egg Cake recipe from Bake With Neetu that is light, fluffy, and ready in minutes with no fuss.”,”author”:{“@type”:”Person”,”name”:”Neetu”,”url”:”https://www.bakewithneetu.com”},”datePublished”:”2026-07-10″,”prepTime”:”PT15M”,”recipeYield”:”2 servings”,”recipeCategory”:”Cakes”,”keywords”:”Chinese egg cake, 4 ingredient cake, old fashioned egg cake, easy sponge cake, Bake With Neetu”}
4 Ingredients Cake – Old Fashioned Chinese Egg Cake
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
Four ingredients, one beautiful cake, and zero compromise on flavor or tradition.
Why You’ll Love This Recipe
These delicate little Old Fashioned Chinese Egg Cakes are a beautiful piece of nostalgia, and you will be amazed at how just four simple ingredients can create something so wonderfully light and airy. Neetu brings this classic treat straight to your kitchen with her signature no-fuss approach that makes baking feel joyful and approachable for everyone.
Eggs are a powerhouse of natural protein and essential nutrients, making these cakes a far more nourishing choice than your average store-bought snack. With no refined sugar substitutes needed beyond a modest amount of real sugar, this recipe keeps things clean, wholesome, and genuinely satisfying.
- ✅ Made with real eggs for a natural protein boost without any protein powder or artificial supplements
- ✅ Uses minimal sugar so you get a gentle sweetness that does not overwhelm your palate or your health goals
- ✅ Only four pantry staples are needed, making this one of the most budget-friendly and accessible cakes you will ever bake
- ✅ The light, spongy texture comes entirely from the natural lift of whipped eggs, keeping the recipe pure and free from unnecessary additives
Ingredients You’ll Need
(Full measurements in the recipe card below)
WET
- • 2 eggs — structure and lift
- • 3/4 tsp oil — moisture and softness
DRY
- • 60g cake flour — light tender crumb
- • 40g sugar — sweetness and aeration
Substitutions
| Ingredient | Swap |
|---|---|
| cake flour | plain flour sifted twice |
| oil | melted butter |
| sugar | caster sugar |
How to Make It — Step by Step
Whip Eggs
Beat eggs and sugar on high speed for 8 minutes until thick, pale and ribbon stage is reached
Add Oil
Drizzle in oil gently and fold with a spatula just until combined
Fold Flour
Sift cake flour over the batter and fold in gently using slow figure eight strokes
Fill Molds
Pour batter into greased egg cake molds or a muffin tray, filling each three quarters full
Bake
Bake at 170 C for 15 minutes until golden and a skewer comes out clean
Tips for the Best Result
Beat the eggs and sugar together until the mixture is pale, thick, and has tripled in volume. This is the key step that gives the cake its light and airy texture since there is no leavening agent in this recipe.
When adding the cake flour, fold it in very gently using a spatula with slow, sweeping motions. Overmixing will deflate the egg foam and result in a dense, flat cake.
Cake flour has a lower protein content than all-purpose flour, which gives these little cakes their signature soft and delicate crumb. Do not substitute with all-purpose flour or the texture will be too heavy.
How to Store
Frequently Asked Questions
No, eggs are the only leavening and binding agent in this recipe, so they cannot be replaced. The entire structure of the cake depends on whipped eggs.
This usually happens if the egg mixture was not whipped enough or if the flour was folded in too roughly. Make sure you whip until the batter is very thick and pale before folding.
It is best to use cake flour for a soft, tender crumb. All-purpose flour will work in a pinch but the cakes will be slightly denser and chewier.
Traditional Chinese egg cakes are baked in small round or oval molds. Silicone molds or a mini muffin tin work great and make it easy to pop the cakes out cleanly.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 60 grams of cake Flour
- → 3/4 tsp of oil
- → 40 grams of sugar
- → 2 eggs
Instructions
- 1. Beat eggs and sugar on high speed for 8 minutes until thick, pale and ribbon stage is reached
- 2. Drizzle in oil gently and fold with a spatula just until combined
- 3. Sift cake flour over the batter and fold in gently using slow figure eight strokes
- 4. Pour batter into greased egg cake molds or a muffin tray, filling each three quarters full
- 5. Bake at 170 C for 15 minutes until golden and a skewer comes out clean
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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Give this Old Fashioned Chinese Egg Cake a try and let it bring a little old-world charm to your kitchen today. Do not forget to tag @bakewithneetu on Instagram so Neetu can see your beautiful bakes!
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