[Recipe] Traditional Mini Egg Cake 传统鸡蛋糕

The lazy bug has caught up with me recently ! And I guess my postings are abit slow… So sorry about that ! Well, I had just finished a huge batch of cookies for some charity events that’s organised by the Singapore Committe for the United Nations Women in awe of the International Women’s Day. And I am talking about 250 packs of sponsored cookies in all and it does took me a fair bit of time to complete them. But I do hope the cookies does benefit the charity purposes that’s intended for and if you like to be kept more updated on what I have been doing, feel free to like my Facebook page here !

When the busy times are over, I am glad that I found my way through some of the old time pals through Facebook and coincidences ! Catching up with them is a must and I am glad that the friendship rekindles and sustains despite the long lost connection ! Lunch meet-ups, dinner sessions, coffee chats therefore are must must must ! Haha… and to follow me through, please do like my FB page !! Opps.. too much of the FB advertorial yeah …

Okie, enough my nonsense and get down to something constructive.

Not sure if I ever mention this before, but to reiterate, I am quite a fan of the old school bakery. Despite the many European styles bakeries sprouting up, but if I were to be given a choice, I much prefer the traditional styles of bakeries that used to exist in our neighbourhood area. I much adore light, fluffy breads and cakes vs the dense and thick doughs of the European styles. Maybe I grew up in the generation where I am more exposed to such bakes and I tend to have a penchant for them.

That’s a Facebook page that I like in particular recently and I have been quite impressed by the huge collection of very practical and useful recipes from the website. And here’s it :

Rasa Malaysia – http://rasamalaysia.com/

I churned out a batch of Traditional Mini Egg Cakes, commonly known as the 鸡蛋糕. It is an old school bake and as the name implies, a soft and spongy cake that’s made up on a base of fresh good eggs.


It’s simple and fuss-free and only requires 2 mixing bowls to accomplish the mission.


Though it’s not the first time I attempted this recipe, but it’s the first time I manage to yield the soft spongy texture and I found out the reason behind my previous failures ~ Due to the over-mixing of flour mixture into the egg batter. So just be abit more cautious on this part and you should be on your way to enjoying these lovely egg cakes for your tea breaks !


And I think the old folks will love these cakes too as they are full of the eggy aroma, easily chewed and not drying at all as from some of those that you purchased from the shelves.


Fresh large eggs is a must if you are desiring for that rich eggy aroma !


Though the top may looks crumply, but the texture is nowhere near hard. Instead it comes off as a soft crisp and the interior is a loose and spongy cake texture that’s well moist.


Give it a shot ! Good for vegetarians as well if you could take eggs !

Traditional Mini Egg Cake

By Eat What Tonight Published: March 10, 2014

  • Yield: 12 mini cakes (12 Servings)

Recipe adapted from Rasa Malaysia (with modifications) http://rasamalaysia.com/mini-egg-cake-recipe/



  1. Preheat the oven to 180C.
  2. Whip eggs, castor sugar and salt with wire whisk at medium speed until light and fluffy.
  3. Fold in sifted flour mixture (all purpose flour and baking powder) with rubber spatula until well combined.
  4. Pour into greased and floured muffin moulds, or paper lined muffin cups.
  5. Bake at the middle rack of the oven for 20 minutes.
  6. Remove cakes from the moulds immediately after baking. Set aside to cool.

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