To prepare the parchment:

Step 1

Prepare the parchment paper by cutting it into 6"x6” (15cm x 15cm) squares. Fold each square in half, fold again, and then unfold it so that it shows a cross in the center (see notes).

Step 2

Cut four 2.5” (6.5 cm) slits along the fold lines, leaving a small square in the center of the paper uncut. This will help the parchment paper easily fit into the muffin tin to form a tall cup.

To prepare the batter:

Step 1

Preheat the oven to 325F (163C). Prepare one large bowl and one medium sized bowl. Separate the eggs, placing the egg yolks into the medium bowl and the whites into the large bowl. Store the bowl with the egg whites in the fridge while you prepare the rest of the ingredients.

Step 2

Measure out the sugar, then transfer 3 tablespoons of it into a separate small bowl. If you’re using a scale, measure out 25g and 40g of sugar separately. Beat the egg yolks with an electric mixer, and slowly add the 3 tablespoons (25g) sugar. Beat until silky and lightened in color.

Step 3

Add the milk, oil, and vanilla to the yolk mixture. Beat again until evenly incorporated.

Step 4

Set a mesh colander over the bowl with the egg yolk mixture, then use it to sift the cake flour and cornstarch into the mixture. Beat until just combined. Set aside.

Step 5

Transfer the bowl with the egg whites to your work station. Add the lemon juice. Beat with a clean electric mixer, starting at low speed and gradually increasing to high speed. Slowly add the remaining 1/4 cup (40g) sugar and whip until it forms stiff peaks when you pull out the mixer.

Step 6

Add 1/3 of the whipped egg whites to the yolk mixture. Gently fold them in with a spatula. Once fully combined (it’s okay to have a few lumps), gently add the folded mixture back to the big bowl with the egg whites. Fold the mixtures together carefully using the spatula.

To assemble and bake the cakes:

Step 1

For ease of transfer, you can add the cake batter to a piping bag. To do this, line a tall bowl, glass or large measuring cup with a 1-gallon zip-top bag. Pour the batter into the bag. Carefully cut off the tip of the bag only when you’re ready to fill up your muffin tin.

Step 2

One at a time, place a parchment square in a muffin tin and press it down to fill the muffin cup. Pour or pipe the batter into the paper cup until it just reaches the top of the muffin tin. Repeat with the remaining papers and batter.

Step 3

Bake for 18 to 20 minutes, until the tops are golden brown. To test doneness, insert a toothpick into the center of the cake; it should come out clean.

Step 4

Once done baking, carefully remove the cakes from the muffin tin and lay them on their sides on a wire rack. This step will help the cakes cool without deflating too much (see notes). Enjoy the cakes once cooled.

Farm Team Tips:

These Chinese egg cakes are best when freshly baked. However, you can store them in your fridge for 2 to 3 days. While you can keep them in a container on your countertop overnight, they'll dry out quite quickly at room temperature. Storing them in the fridge will maintain their moisture and texture very well for 1 to 2 days; any longer and they'll start to dry out.

The lemon juice (or cream of tartar) in this recipe acts as a stabilizer and adds a very mild zing to the egg cakes. It’s okay to leave out if you don't have any on hand, but highly recommended for best results.

It’s important to use parchment paper instead of muffin cups for this recipe because the egg cakes will rise until very tall, and regular muffin cups won’t be able to hold them.

Please note that during cooling, the cakes will weep, but to avoid full sinkage it is recommended that you take them out of the muffin tin and lay them on their sides to cool.

Depending on the size and shape of your muffin tin, the recipe will yield 9 to 12 cakes.