Ziyu's Famous Chinese Cake




My best friend is Chinese and sent me this traditional Chinese cake made from easy to find Western ingredients, mainly honey and Greek yoghurt. It's light, tasty and not bad for you.

Step 1: Gather Your Ingredients

Pre-heat your oven to 150°C then find:

  • 3 eggs
  • 25g self-raising flour
  • 10g corn flour
  • teaspoon baking powder
  • some honey (I went with 3-4 dessert spoons)
  • 125g Greek yoghurt

And a little butter for greasing.

Step 2: The Eggs

Separate the whites and yolks. We've demonstrated two methods in the pictures - I went for holding the yolk loosely and letting the white drain through. This is messy and low-skill. The boyfriend went for the better option of passing the yolk between the two halves of the egg shell and allowing the whites to drain through.

Set the yolks aside for now - you'll need them in a minute.

Whisk the whites until firm and white - they should form stiff peaks when you remove the whisk.

Step 3: Mixing

Place your flour, cornflour and baking powder in a mixing bowl.

Add the honey and stir in.

Stir in the egg yolks.

Step 4: Folding In

Pour the rest of the ingredients into the egg whites.

Fold in using a spatula.

You need to ensure it's well-mixed but be aware that the more you mix, the more air you're losing. A figure-of-eight motion is recommended for this.

Step 5: Into the Oven and Serving

Pour the mixture into a greased pie- or cake-tin. I'd recommend an 8"-10" tin if available.

Bake until golden brown, this should take an hour at 150°C.

When you get the cake out, do the knife test - does a knife come out clean when stabbed in the middle? If so, your cake is done.

Serve and enjoy.



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    8 Discussions


    3 years ago

    Looks great. Can you please re-check the ingredients. 25g of flour sounds too less.

    3 replies

    Reply 3 years ago on Introduction

    I made this today and I thought same as you concerning the flour. But it's right and it's a lovely cake and I will be definitely making it again. It doesn't need an hour though or it will burn, check it after 40 minutes, then every 5 minutes after that if need be. And I used coconut flour instead of ordinary flour.

    While I don't have any experience with this cake, I can tell you that Chinese recipes typically do use less flour than western recipes.


    3 years ago on Introduction

    Hmmm... I will try it with free-range eggs, real honey and actual Greek yogurt... and I'll let you know... ;-)


    3 years ago on Introduction

    Hi there! I just found your recipe and had to try it out.

    I guess you forgot to mention when to put in the yoghurt, for your pictures show it already inside the mix, when you put in the egg-yolks, but you do not mention it in the text...

    Also I can't see how it took your cake 1 hour to be ready. Mine was ready in less than 20 Minutes at 150°C. Mine would have been pitch-black if I left it baking for one hour... oO

    Granted, I used normal white yoghurt, and a bit more of it, I used not-liquid honey, since my sister can't have gluten, I used gluten-free flour and since I had no corn-flour at home, I used potato-starch. And I use to put a pinch of salt and a bit of sugar into my egg-white to beat it, I did it here as well.

    It turned out well and we liked it a lot.

    Have a nice day.

    Greetings from Austria!

    Thanks for sharing this. I love Chinese cakes, and tarts, and pretty much anything, but there are no Chinese bakeries anywhere near where I live, so I have been trying to find recipes to make my own.


    3 years ago

    Yummy! I have been making cornbread using Greek yogurt for a few months, leaving out eggs, that is sooo moist. More like dessert. Keep up the great ideas