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Why You’ll Love Chinese Egg Cake

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This Chinese Egg Cake is a light, fluffy, and sweet treat, perfect for pairing with tea or serving as a dessert. Its delicate texture and subtle sweetness come from a simple combination of eggs, sugar, and cake flour, making it a favorite in Chinese bakeries.

Ingredients

Scale
  • 4 large eggs (room temperature)
  • 3/4 cup granulated sugar
  • 1 cup cake flour (sifted)
  • 1/4 cup whole milk (room temperature)
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  • Preheat the Oven:
    Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
  • Prepare the Egg Mixture:
    In a large bowl, beat the eggs and sugar together using an electric mixer on high speed until the mixture is pale and triples in volume, about 10-15 minutes. This step is crucial for achieving a light and airy cake.
  • Mix in Wet Ingredients:
    Mix in the vanilla extract, milk, and vegetable oil until well combined.
  • Fold in the Flour:
    Sift the cake flour and salt into the egg mixture. Gently fold the flour into the batter using a spatula, being careful not to deflate the batter.
  • Bake the Cake:
    Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
  • Cool the Cake:
    Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely.

Notes

  • Make sure your eggs and milk are at room temperature to ensure better volume and texture in the batter.
  • This cake can be enjoyed on its own or topped with fresh fruits or whipped cream.

Nutrition

Find it online: https://easyfoodflash.com/why-youll-love-chinese-egg-cake/