A Fluffy Delight: Chinese Egg Cake
Have you ever tasted a cake that feels like a cloud on your palate? Meet the Chinese Egg Cake—your new go-to dessert for any occasion! This cake is soft, fluffy, and lightly sweet, making it perfect for breakfast, tea time, or even a delightful afternoon treat. What makes this cake so special is its simplicity; made with common ingredients, it comes together in a flash, requiring only a few minutes of preparation.
Ingredients
- 4 large eggs
- 100 g sugar
- 120 g all-purpose flour
- ½ tsp baking powder
- 60 ml milk
- 60 ml vegetable oil
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Start by preheating your oven to 180°C (350°F). This ensures even baking!
- Prepare the Pan: Grease and line a cake pan with parchment paper to prevent sticking.
- Whisk Eggs and Sugar: In a bowl, whisk together the eggs and sugar until the mixture is light and fluffy. This will add volume to your cake!
- Sift Dry Ingredients: In a separate bowl, sift together the flour and baking powder. This helps to aerate the flour, leading to a lighter cake.
- Combine Ingredients: Gradually add the dry mixture to the egg mixture, mixing well until blended.
- Mix Wet Ingredients: In another bowl, combine the milk, vegetable oil, and vanilla extract, then pour this into the batter, mixing until smooth.
- Transfer to Pan: Pour the batter into the prepared cake pan and smooth out the top.
- Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.