Ingredients
Scale
- 4 large eggs
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla powder
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a round cake pan or line it with parchment paper to prevent sticking.
- Step 2: In a mixing bowl, beat the eggs and sugar together until the mixture becomes light and fluffy.
- Step 3: Gradually add in the milk, vegetable oil, and vanilla powder, mixing until well combined.
- Step 4: In another bowl, sift together the flour, baking powder, and salt. Slowly fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Step 5: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Step 6: Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Enjoy your Chinese Egg Cake!
Notes
- For optimal freshness, store any leftover Chinese Egg Cake in an airtight container at room temperature for up to three days or refrigerate for up to a week.
- When reheating, gently warm slices in the microwave for about 10-15 seconds, or you can place them in a preheated oven at 300°F (150°C) for a few minutes to retain their fluffy texture.
- Serve your Chinese Egg Cake with a dusting of powdered sugar or fresh fruit on the side for a delightful touch that complements its light sweetness.
- For the best results, make sure to beat the eggs and sugar thoroughly until the mixture is light and fluffy; this step is crucial for achieving that airy texture characteristic of a perfect egg cake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 180
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 2g
- Trans Fat: 0g
- Protein: 5g