Old Chinese style cake 老式鸡蛋糕

【Old Chinese style cake】
by MaomaoMom

Onlysimple ingredients and in one mixing bowl, you can make this old style spongy cake.

老式鸡蛋糕final Old Chinese style cake 老式鸡蛋糕
Prepare Time: 15 minutes
Cook time: 22 minutes
Level: low
Serves: 6 servings

1: 1/2 cup cake & pastry flour (70g);
2: 3 extra large eggs;
3: 1 tbsp freshly squeezed lemon juice;
4: 5 tbsp sugar (75g);
5: 1 tbsp corn oil (11g).


Preheat oven at 340F.
1: Prepare a larger mixing bowl with half full hot water. Place eggs and lemon juice in a mixing bowl and place this mixing bowl inside the bigger bowl (Picture 1). Beat with an electric mixer on high speed until light (Picture 3), then add sugar beat until light and fluffy (Picture 3).
2: Sift flour in three times (Picture 4-5), and use a spatula to fold the mixture until combied well (Picture 6). Add corn oil and combine well. See the Chiffon cake video for more details on how to fold the mixture.

 Old Chinese style cake 老式鸡蛋糕

3: Pour batter into six medium size cupcke cups (Picture 7) or lined muffin tin mold. Place cups on a baking sheet (Picture 8), bake in a preheated oven at 340 F/170C for 22 minutes until surface well colored.

 Old Chinese style cake 老式鸡蛋糕

4: Remove from the oven and cool in an airtight continer before serving.

老式鸡蛋糕final Old Chinese style cake 老式鸡蛋糕

pf button big Old Chinese style cake 老式鸡蛋糕

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30 Responses to Old Chinese style cake 老式鸡蛋糕

  1. Agnes Ma says:

    I got your recipe, “Soft & Fluffy Cheesecake (or is called Japanese Cheesecake) thru Google search. In it, you mentioned that if the ingredient is doubled, a 9″ x 13″ baking pan should be used instead of 7″ in the original recipe.

    But you didn’t mention if oven temperature or baking time need to be adjusted. Pls advise. Tks a million.


  2. chloe says:


  3. xiaofangfang says:

    低筋粉是不是 cake flour?

  4. Jenny says:


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