Description
This Chinese Egg Cake is a light and fluffy traditional dessert known for its delicate texture and subtle vanilla flavor. Made with simple ingredients like eggs, sugar, cake flour, milk, and vegetable oil, this cake is gently baked to achieve a golden brown color and a soft, springy crumb. Perfect for afternoon tea or a sweet snack, it’s a delightful treat that combines the richness of eggs with the sweetness of sugar and the aroma of vanilla.
Ingredients
Scale
Egg Mixture
- 3 large eggs, room temperature
- 90 g (about 1/2 cup) granulated sugar (divided)
- 20 ml (about 4 teaspoons) milk, room temperature
- 20 ml (about 4 teaspoons) vegetable oil
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 95 g (about 3/4 cup) cake flour, sifted
- A pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease and line an 8-inch round cake pan with parchment paper to prevent sticking.
- Separate Eggs: Separate the egg yolks and whites into two separate bowls carefully, ensuring no yolk mixes with the whites to help them whip properly.
- Mix Egg Yolks: In a bowl, whisk together the egg yolks, half of the sugar, milk, vegetable oil, and vanilla extract until smooth and pale in color.
- Add Flour: Gently fold the sifted cake flour into the yolk mixture using a spatula until the batter is homogenous and free of flour streaks. Avoid overmixing to keep the batter airy.
- Beat Egg Whites: In a clean, dry bowl, add a pinch of salt to the egg whites. Begin beating at low speed, gradually increasing to high speed.
- Add Sugar to Whites: Slowly add the remaining sugar while continuing to beat until medium-stiff peaks form, ensuring good volume and stability.
- Fold Whites into Yolks: Carefully fold the whipped egg whites into the yolk batter in three additions, using a gentle folding motion to retain as much air as possible.
- Transfer Batter: Pour the batter into the prepared cake pan and gently tap the pan on a flat surface to release any large air bubbles.
- Bake Cake: Bake in the preheated oven for 25-30 minutes or until the cake turns golden brown and springs back lightly when pressed in the center.
- Cool: Remove cake from oven and let it cool in the pan for a few minutes before transferring it onto a wire rack to cool completely.
Notes
- Ensure eggs are at room temperature to achieve better volume when whipping.
- Do not overmix the batter after adding flour to avoid a dense cake.
- Use cake flour for a softer texture; all-purpose flour will result in a firmer cake.
- You can test doneness by inserting a toothpick in the center; it should come out clean.
- Be gentle when folding to keep the batter airy and fluffy.
- For extra flavor, you may add a teaspoon of citrus zest or a few drops of almond extract.
