These Chinese egg cakes, also known as chi chi cakes, are a popular and versatile treat. They are light, fluffy, and have a delicate egg flavor. The best part? They’re super easy to make in a muffin tin!

Ingredients:
Ingredient Quantity
Large Eggs 4
Granulated Sugar ½ cup
Vanilla Extract (optional) 1 teaspoon
All-Purpose Flour 1 cup
Baking Powder 1 teaspoon
Salt ¼ teaspoon
Optional Add-Ins:

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Ingredient Quantity
Milk 1 tablespoon
Lemon Zest 1 teaspoon
Powdered Sugar For dusting
For Serving:

 

Fresh Fruit
Whipped Cream
Honey or Maple Syrup
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper muffin liners.
Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and sugar together using an electric mixer on high speed for about 5-6 minutes until the mixture is light, fluffy, and pale in color. Add vanilla extract (if using) and continue mixing.

Fold in Dry Ingredients: Sift the dry ingredients into the egg mixture in small portions, folding gently after each addition using a spatula. Avoid overmixing.

Bake: Divide the batter evenly into the prepared muffin tin, filling each cup about 2/3 full. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Remove the cakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Optionally, dust with powdered sugar.
Enjoy your homemade Chinese egg cakes! They are delicious on their own or paired with fresh fruit, whipped cream, or a drizzle of honey or maple syrup.