Egg Cakes – Two Ways


egg cakes


StreuselTo finish off Egg Month I wanted to make something different, something I had never made before.  A little internet searching and I discovered Chinese Egg Cakes.  I used this recipe to create my own.  The simplicity and flavor of these cakes is phenomenal.  Light, slightly sweet, with a hint of lemon – they would be a great addition to any brunch or maybe even an Easter table.

Nowadays, anything I bake in the oven I also want to try in the instant pot – just to see what happens!  This recipe was no different.  Although my instant pot makes the most amazing hard boiled eggs and hearty meals, I have yet to find anything baked that tastes better in the instant pot (including this recipe) but it’s fun to try and I will keep searching and experimenting!

The instant pot version of egg cakes don’t look nearly as pretty as the baked ones but I think with a little tweaking they would taste better (they were denser than I would have liked) because they have more of a steamed, soft texture to them.

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Egg Cakes – Two Ways

  • Author: Streusel
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12 egg cakes 1x


3 extra large eggs, room temperature

1/2 c. sugar

1 c. cake flour

1 T. avocado oil

1 t. lemon zest


  1. Pre-heat oven to 325 degrees fahrenheit.
  2. Combine eggs and sugar in the bowl of a stand mixer and with the whisk attached, whisk (gradually working up to) on high speed for about 5 minutes or until the mixture gets fluffy.  It’s ready when the whisk is lifted out of the bowl and ribbons of eggs and sugar fall back into the bowl.
  3. Very gently sift and fold in the cake flour.  Try not to over mix this so the “fluff” stays intact.  The first time I made these I over mixed them and they were a bit tough.
  4. Fold in the oil and lemon zest just until combined.
  5. Instant Pot – Prepare the instant pot by placing the rack in the pot along with 1 cup of water.  Then place a plate on top of the rack that fits into the pot (my plate was 8 inches in diameter).  Then place 6 foil baking cups on the plate and pour each one about half full with the cake mixture.  Lock instant pot and cook for 5 minutes and then let the pot naturally release for 5 minutes.  Vent the pot and remove the lid and let the cakes sit in the pot for several minutes until you can safely remove them without getting burned.instant pot egg cakes6. Oven – Line a muffin tin with 6 paper baking cups and pour the remaining cake mixture into them (filling about half full).  Bake for 10 minutes or just until set.  The first time I made these I also over baked them and they were a little dry.
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