Best Easy Chinese Steamed Egg Cake Recipe

Prepare a steamer and bring water to a boil over medium-high heat. Grease an 8-inch round cake pan and line the bottom with parchment paper.

In a large mixing bowl, combine eggs and granulated sugar. Beat using a stand mixer or hand mixer on high speed for 7–8 minutes, until the mixture triples in volume and becomes pale and thick.

Add milk and vanilla extract to the beaten egg mixture and gently fold until just combined. Sift in cake flour gradually, folding gently with a spatula to avoid deflating the batter.

Pour the batter into the prepared cake pan. Tap the pan lightly on the counter to remove large air bubbles.

Place the pan in the steamer, cover with a clean kitchen towel under the lid to prevent condensation from dripping onto the cake. Steam over medium heat for 25–28 minutes. Do not uncover pot while steaming.

Check doneness by inserting a toothpick into the center—it should come out clean. Let the cake cool in the pan for 5 minutes, then remove from the pan and let cool on a wire rack.

Slice and serve the steamed egg cake warm or at room temperature for the best soft, cottony texture.