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Chinese Egg Cake

A fluffy and light dessert that beautifully combines sweetness and a delicate texture, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces eggs Room temperature preferred for better emulsion.
  • ½ cup sugar
  • ½ cup flour Can substitute with rice flour for gluten-free option.
  • ¼ cup milk Room temperature preferred.
  • ¼ cup vegetable oil For greasing the cake pan.
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Lightly grease an 8-inch round cake pan with vegetable oil or line it with parchment paper.
  3. Whisk the eggs in a large mixing bowl until frothy.
  4. Gradually add the sugar to the whisked eggs and whisk until pale and creamy.
  5. Sift together the flour and baking powder, and gently fold this mixture into the wet ingredients until just combined.
  6. Add the milk, vegetable oil, and vanilla extract, and gently fold them into the batter.
  7. Pour the batter into the prepared cake pan and smooth the top.
  8. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
Serving
  1. Once cool, slice and enjoy your Chinese Egg Cake!

Notes

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. For freezing, wrap slices in plastic wrap and place them in a freezer bag for about a month. Thaw at room temperature or microwave for a few seconds before serving.