Eierkoeken Recipe – Soft & Fluffy Dutch Egg Cakes
Dutch baking is filled with simple yet delightful treats, and Eierkoeken, or Dutch egg cakes, are no exception. These light, airy, and subtly sweet cakes are a staple in the Netherlands, often enjoyed for breakfast, as a quick snack, or even as a dessert. Their unique texture comes from whipped eggs, giving them a soft and spongy consistency with a slight chewiness.
This easy Eierkoeken recipe allows you to recreate this Dutch favourite at home with just a few basic ingredients. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and rewarding.
What Are Eierkoeken?
Eierkoeken, which translates to “egg cakes,” are soft, round, and slightly domed sponge cakes. They have a delicate sweetness and a hint of lemon, making them versatile and enjoyable at any time of the day. Traditionally, they are eaten plain, but they can also be paired with butter, jam, or even fresh fruit.
In the Netherlands, Eierkoeken are commonly enjoyed as a light breakfast, served warm with a spread of butter and a sprinkle of sugar. They are also a popular snack, often eaten with tea or coffee. Some even use them as a base for desserts, layering them with cream and berries for a simple yet elegant treat.
Traditional Eierkoeken Recipe
Ingredients
This recipe makes ten soft and fluffy Dutch egg cakes.
- 2 eggs
- 100g sugar
- Zest of half a lemon
- 100g plain flour
- 1 teaspoon baking powder
- A pinch of salt
Step-by-Step Instructions
1. Prepare the Batter
In a large bowl, whisk the eggs and sugar together until the mixture becomes pale and fluffy. This process takes about three to four minutes using an electric mixer. The air incorporated into the eggs will help create the light texture that Eierkoeken are known for.
2. Add Dry Ingredients
Gently fold in the lemon zest, flour, baking powder, and salt. Use a spatula and mix carefully, ensuring that the batter remains light and airy. Overmixing can cause the batter to lose its volume, leading to denser cakes.
3. Portion the Batter
Using two tablespoons, scoop heaped spoonfuls of batter onto a lined baking tray. Each portion should be roughly the size of a heaped tablespoon. Be sure to space them apart, as the batter will spread slightly during baking.
4. Bake to Perfection
Preheat the oven to 180°C (fan oven 160°C/gas mark 4). Bake for approximately ten minutes, or until the edges turn a light golden brown while the centres remain soft and slightly pale.
5. Cool and Serve
Allow the Eierkoeken to cool on a wire rack before serving. They taste best fresh but can be stored in an airtight container for up to two days.
These egg cakes are best enjoyed fresh and can be served plain or with a dollop of whipped cream and fresh berries. If you’re in the mood for more fluffy breakfast treats, try pairing them with fluffy banana pancakes for a delicious weekend brunch spread.
Tips for Perfect Eierkoeken
Achieving the perfect texture requires attention to a few key details.
- Whisk thoroughly: Beating the eggs and sugar properly is crucial for a light and fluffy texture. The mixture should be pale and thick.
- Sift the flour: This helps to prevent lumps and ensures a smooth batter.
- Fold gently: Overmixing can deflate the batter, resulting in denser cakes.
- Watch the oven: Eierkoeken bake quickly, so keep an eye on them to avoid overbaking.
Storage and Freezing Tips
Eierkoeken are best enjoyed fresh, but they can be stored for later use.
- Storage: Keep them in an airtight container at room temperature for up to two days.
- Freezing: To extend their shelf life, wrap them individually in plastic wrap and store them in a freezer bag. When ready to eat, thaw them at room temperature for a few hours.
Serving Suggestions
Eierkoeken can be enjoyed in many ways.
- Plain: Simple and delicious on their own.
- With toppings: Try them with butter, jam, or a drizzle of honey.
- As a dessert: Layer with whipped cream and fresh berries for an elegant treat.
- Paired with beverages: They complement coffee, tea, or hot chocolate.
Eierkoeken (Dutch Egg Cakes) FAQs
They are light and airy with a soft, sponge-like consistency. The edges may have a slight chewiness, while the centres remain fluffy.
Yes, but whipping the eggs properly becomes even more important to ensure a good rise. Without baking powder, the cakes may be slightly denser.
While they share some similarities with pancakes, eierkoeken are more cake-like and hold their shape better. They are also baked rather than cooked on a stove top.
Try This Classic Dutch Eierkoeken Recipe Today
Making Eierkoeken at home is a wonderful way to experience Dutch baking. With their simple ingredients and quick preparation, they are an excellent choice for a homemade treat. Whether eaten plain or dressed up with toppings, these soft egg cakes are sure to become a favorite in your kitchen.
If you try this recipe, share your experience in the comments. Happy baking!
Eierkoeken (egg cakes)
Ingredients
- 2 eggs
- 100 g sugar
- Zest of half a lemon
- 100 g plain flour
- 1 tsp baking powder
- A pinch of salt
Instructions
Prepare the Batter: In a large bowl, whisk the eggs and sugar together until the mixture becomes pale and fluffy. This can take about 3–4 minutes using an electric or stand mixer.- Add Dry Ingredients: Gently fold in the lemon zest, flour, baking powder, and salt. Use a spatula to mix carefully, ensuring the batter remains light and airy.
- Portion the Batter: Using two tablespoons, scoop generous spoonfuls of batter onto a lined baking tray. Each portion should be roughly the size of a heaped tablespoon. Space them apart as they will spread slightly while baking. This recipe makes 10 cakes.
- Bake: Place the tray in a preheated oven at 180°C (fan oven 160°C/gas mark 4) and bake for approximately 10 minutes. The edges should turn a light golden brown while the centres remain soft and slightly pale.
Cool u0026 Serve: Allow the eierkoeken to cool on a wire rack before enjoying. They taste best fresh but can be stored in an airtight container for up to two days.
One Response
so fun and good