How to Make Xiangfei Cake: A Step-by-Step Guide

Q: Can I substitute another oil for corn oil in Xiangfei Cake?
A: Yes, you can use other vegetable oils, but the flavor may slightly vary.

Q: Is it necessary to use low-gluten flour for this cake?
A: Low-gluten flour is preferred for a softer texture, but all-purpose flour can be used as an alternative.

Q: Can I skip the coconut in the Xiangfei Cake?
A: Yes, but the coconut adds a distinct flavor and texture to the cake.

Q: How do I know when the egg whites are at the right consistency?
A: The egg whites are ready when they form soft peaks that slightly bend at the tips.

Xiangfei Cake Recipe


  • 10 Eggs
  • 120 grams Low-Gluten Flour (Cake Flour)
  • 100 grams Corn Oil
  • 100 grams Milk
  • 90 grams Fine Sugar
  • Mayonnaise, as needed
  • Coconut Flakes, as needed
  • 10 grams Cornstarch
  1. Emulsify milk and oil together.
  2. Sift in the low-gluten flour, mix well, then add egg yolks and stir again until evenly mixed.
  3. Beat egg whites until they form soft peaks.
  4. Fold 1/3 of the beaten egg whites into the egg yolk mixture until well combined.
  5. Gently fold the mixed egg yolk back into the remaining egg whites.
  6. Pour the batter into a baking tray lined with parchment paper, spread evenly, then add mayonnaise and sprinkle with coconut flakes. Preheat the oven to 140°C and bake for 30 minutes.
  7. Let the cake cool, then spread mayonnaise on one side and cut the cake in half. Stack the two halves together.
  8. Trim the edges and cut the cake into small pieces.
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  • Rich in protein from eggs.
  • Contains carbohydrates primarily from flour and sugar.
  • Provides healthy fats from corn oil.