This Soft and Fluffy Egg Sponge Cake, known as Gai Dan Gou in Cantonese, is a nostalgic favorite in many Chinese households. The cake is fragrant, light, airy, and moist, with a delicate sweetness that makes it perfect for afternoon tea or as a simple dessert.
What I love most is how easy it is to make — no complicated steps, just a few everyday ingredients and a gentle folding technique. If you’re new to baking, this is a great recipe to start with. And if you grew up eating Gai Dan Gou, this recipe will bring back those warm memories of home.
Ingredients
- 6 egg yolks, room temperature （6粒蛋黄，室温度）
- 50g caster sugar （50克细砂糖）
- 80g neutral-tasting oil （80克葵花籽油或中性口味的油）
- 160g plain/AP flour, superfine or self-raising flour （160克中筋面粉或自发面粉）
- 20g corn starch （20克玉米淀粉）
- ½ tsp baking powder (omit if using self-raising flour) （½ 茶匙泡打粉，如果用自发粉就不用加）
- ½ tsp vanilla essence （½ 茶匙香草精）
- 120ml water （120 毫升水）
- 6 egg whites, room temperature （6粒蛋白，室温度）
- 1 tsp lemon juice （1 茶匙柠檬汁）
- 90g caster sugar （90克细砂糖）
Instructions
Step 1: Prepare the egg yolk batter
- Separate the egg yolks from the whites.
- In a clean bowl, whisk together egg yolks and 50g caster sugar until well combined.
- Add in oil and mix well.
- Sift in flour, cornstarch, and baking powder (if using).
- Add vanilla essence and water, mix until smooth with no dry clumps. Set aside.
Step 2: Make the meringue
- In another clean, dry bowl, beat the egg whites on medium speed until foamy.
- Add 90g caster sugar in three portions, whisking after each addition. Add lemon juice when after adding the first batch of sugar.
- Continue whisking until stiff peaks form — the tips should stand straight.
Step 3: Combine batters
- Add ⅓ of the egg whites into the yolk batter, mix gently (use a whisk at this stage to combine evenly).
- Gently fold the yolk mixture back into the rest of the egg whites.
- Lastly, use a spatula to fold carefully, ensuring the base is well incorporated.
Step 4: Bake the cake
- Pour batter into an 8-inch mould. Tap the mould gently on the table to release air bubbles.
- Bake in a preheated oven at 140°C for 50 minutes, then increase to 160°C and bake for another 5 minutes.
- Allow cake to cool on a wire rack for at least 20 minutes before unmoulding.
Tips for Success
- Always use clean, dry bowls when whipping egg whites — even a little moisture or grease will prevent stiff peaks.
- Use superfine flour if possible for a softer, finer crumb.
- At the initial stage of combining batters, use a whisk to mix in the egg whites. After that, switch to a spatula for gentle folding.
- Don’t overmix when folding — gentle strokes keep the cake airy.
- Tap the mould to release air bubbles before baking for a smoother finish.
I love making this egg sponge cake whenever I crave something light and nostalgic. Do try this at home — I’m sure your family will enjoy it as much as mine does!
Watch video tutorial:
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RECIPE PRINT:
Soft and Fluffy Egg Sponge Cake (Gai Dan Gou) – Easy Chinese Sponge Cake Recipe
Learn how to make soft and fluffy Chinese egg sponge cake (Gai Dan Gou) with this easy recipe. Light, moist, and airy — perfect for beginners and nostalgic for those who grew up with it.
Servings: 20 pieces
Ingredients
- 6 egg yolks room temperature （6粒蛋黄，室温度）
- 50 g caster sugar （50克细砂糖）
- 80 g neutral-tasting oil （80克葵花籽油或中性口味的油）
- 160 g plain/AP flour superfine or self-raising flour （160克中筋面粉或自发面粉）
- 20 g corn starch （20克玉米淀粉）
- ½ tsp baking powder omit if using self-raising flour （½ 茶匙泡打粉，如果用自发粉就不用加）
- ½ tsp vanilla essence （½ 茶匙香草精）
- 120 ml water （120 毫升水）
- 6 egg whites room temperature （6粒蛋白，室温度）
- 1 tsp lemon juice （1 茶匙柠檬汁）
- 90 g caster sugar （90克细砂糖）
Instructions
Step 1: Prepare the egg yolk batter
- Separate the egg yolks from the whites.
- In a clean bowl, whisk together egg yolks and 50g caster sugar until well combined.
- Add in oil and mix well.
- Sift in flour, cornstarch, and baking powder (if using).
- Add vanilla essence and water, mix until smooth with no dry clumps. Set aside.
Step 2: Make the meringue
- In another clean, dry bowl, beat the egg whites on medium speed until foamy.
- Add 90g caster sugar in three portions, whisking after each addition. Add lemon juice when after adding the first batch of sugar.
- Continue whisking until stiff peaks form — the tips should stand straight.
Step 3: Combine batters
- Add ⅓ of the egg whites into the yolk batter, mix gently (use a whisk at this stage to combine evenly).
- Gently fold the yolk mixture back into the rest of the egg whites.
- Lastly, use a spatula to fold carefully, ensuring the base is well incorporated.
Step 4: Bake the cake
- Pour batter into an 8-inch mould. Tap the mould gently on the table to release air bubbles.
- Bake in a preheated oven at 140°C for 50 minutes, then increase to 160°C and bake for another 5 minutes.
- Allow cake to cool on a wire rack for at least 20 minutes before unmoulding.
Notes
-
- Always use clean, dry bowls when whipping egg whites — even a little moisture or grease will prevent stiff peaks.
-
- Use superfine flour if possible for a softer, finer crumb.
-
- At the initial stage of combining batters, use a whisk to mix in the egg whites. After that, switch to a spatula for gentle folding.
-
- Don’t overmix when folding — gentle strokes keep the cake airy.
-
- Tap the mould to release air bubbles before baking for a smoother finish.