Omnivore's Cookbook · by Maggie Zhu★ 4.9 (9)
Chinese Egg Cake (鸡蛋糕)
NUTRITION · PER SERVING48M COOK
CAL 8%·PRO 7%
CARBS 14G38% OF CAL
0G FIBER0G ADDED0G INTRINSIC7G OTHER8G TOTAL SUGAR
FAT 9G54% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy and light individual Chinese sponge cakes with lemon brightness. Delicate dessert or breakfast treat that comes together quickly with pantry staples.
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View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 4 large eggs (, cold)
- 65 g (1/4 cup + 2 tablespoons) fine granulated sugar
- 40 g (3 tablespoons) milk
- 30 g (3 tablespoons) vegetable oil ((or other type of neutral oil))
- 1/4 teaspoon vanilla
- 65 g (1/2 cup + 1 teaspoon) cake flour
- 9 g (1 tablespoon) cornstarch
- 1 teaspoon lemon juice (or 1/4 teaspoon cream of tartar (Optional) (*Footnote 1))
- 6 ” (15 cm) Parchment paper ((*Footnote 2))
- Electric Mixer
At a glance
PER SERVING · TIME 48M
CAL 8%·PRO 7%
CARBS 14G38% OF CAL
0G FIBER0G ADDED0G INTRINSIC7G OTHER8G TOTAL SUGAR
FAT 9G54% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 18m
- Sodium
- 31mg
- Total sugar
- 8g
- Added sugar
- ≥7g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 38mg
- Calcium
- 18mg
- Iron
- 0.91mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 31MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.