Traditional Homemade Egg Sponge Cake 传统鸡蛋糕

So the hype is all about the traditional egg sponge cake now ! In fact, I did a research on what’s the difference between the castella cake and the so called egg sponge cake and I realise the difference being that most of castella cakes involve the use of honey. Not sure if I am wrong but my first impression of castella cakes and the ones that I’ve tried are actually those that originated from Japan. However, I realised some of the “so called” egg sponge cakes nowadays are also being termed as “castella cakes”. So I am kinda getting a bit confused. 

But the most basics for sure is that both kinds of cakes are some forms of sponge cakes that are light and airy with a good eggy taste. And for me, I find that the castella cakes that originate from Japan tends to be a little dry for my liking, hence I much prefers the traditional kinds of homemade egg sponge cakes that are subtle, moist and definitely very tender.

Like how they often project the cakes as being wobbly soft when fresh out from oven. LOL. Well, I decide to try out for myself too and indeed, it wasn’t as difficult as I imagine to achieve that moist and pillowy soft texture and most importantly, all you need are just a simple 6 ingredients. 

You know I really enjoy observing the chefs or bakers preparing the food from scratch every time I am waiting in the queue for my turn. And since that’s nothing much to do whilst queueing too, you probably can get a trick or two if you made a careful observation on how they cook or bake. So likewise for this cake, I made some observations whilst I was in the queue for it. In fact, it isn’t as difficult to come out with as I originally imagined it to be.

To get the most of the spongy egg taste, a good amount of eggs is needed indeed. Combining the final batter to a glossy and smooth flowing texture and a good grasp of the baking time is all you need. The eventual cake will just turn out to be as pillowy soft and as moist as could be.

And you might be surprised this is certainly not as intricating as you would imagine it to be. No steam-bake required or milk that needs to be warmed up. In fact, I used the fresh cold milk from the fridge directly and had some eggs that are cold from the fridge and some are not. If you had probably observed the commercial ones when they are baking, you would have noticed they use room temperature milk as well and they certainly did not have any water in their oven whilst baking.

So here’s a simple 6-ingredients and 6-steps Traditional Egg Sponge Cake that you certainly won’t be able to resist. 

Traditional Homemade Egg Sponge Cake 传统鸡蛋糕
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Chinese
Serves: 4
  • 9 eggs (egg yolks and whites separated)
  • 100g top flour, sifted
  • 100g castor sugar
  • 90ml milk
  • 80ml oil
  • pinch of salt
  • ¼ tsp cream of tartar (optional)
  1. Combine the egg yolks, milk and oil in a mixing bowl and beat with a manual balloon whisk till they turn light yellow in colour.
  2. Add the sifted top flour and salt and mix well with the balloon whisk till the flour is no longer visible. Set aside.
  3. Add the egg whites and cream of tartar (if using) to a mixer with the sugar added progressively and beat till glossy and stiff peaks forms.
  4. Add the egg whites batter to the egg yolks batter in 3 or 4 additions and mix well each time using the balloon whisk till the egg whites are no longer visible. The final batter should be smooth flowing and glossy.
  5. Pour the batter to a lined 9-inch square baking pan. Knock the pan lightly over the table top to smoothen out the surface.
  6. Bake in a pre-heated oven at 160 degrees C for 45 minutes in the middle rack. Once baked, remove from oven and place it on a cooling rack. You can almost immediately invert the cake, remove the parchment paper lining and serve.
The egg whites should be clear and free from any egg yolks in order for it to beat well. If there happens to be some egg yolks traces in the whites whilst separating them, try removing the egg yolks with a small clean spoon and add the cream of tartar to allow it to beat well.



  1. Hi…. i tried e recipe but i realize e sugar portion was missed out. Do we add e sugar to e egg white den beat or add e sugar by portion?

    • Hihi Shirlene, so sorry having missed out type the sugar part. I added the sugar progressively to the egg whites when it was beating.
      Will get that amended in the recipe soon. Thanks for pointing out !!

  2. Thanks for the receipe! Turns out great and yums!!

  3. Hi, for the flour, Can i use normal flour or do i need to use cake flour?


  4. Hi Joyce,

    Wonder what egg size did you use for this cake recipe? And do you use the same for all your other recipes?

  5. Hi! I tried the recipe yesterday. My cake sank as soon as I removed it from the oven. Why is that so? Thanks!

    • Oh no! Usually is the oven temp too high or too much air in between the batter .. did u try to knock out the air before baking also ? And try not to open the oven during baking too..

      • Yes I did try to knock out the air before baking and did not open the oven when baking too. I used self raising flour though. Is that the cause? Nevertheless the cake turned out yummy just not good looking :p

        • Ar yes… As you see, this is a very light cake and it uses the air that’s beaten into the egg whites to raise the cake during baking. And self raising flour contains baking powder which will cause the cake to raise the cake excessively more and as that’s not enough fats in the cake to hold it up when it’s out from the oven, it will collapse. :)

      • Hi! I tried this out and while the top browned beautifully, the cake sank a little after removing from oven. The texture of the cake was a little too dense.. its somewhere between a fluffy sponge cake and a kueh. Any idea what I might have done wrong?

      • Thank you so much for sharing this recipe, I tried it today and it turns out fluffy and nice, although not as tall as your version hehe, only that I needed more time to bake it in my oven. Next time gonna try adding flavour to it like chocolate or pandan and see how it turns out :p

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