Description
This Chinese Egg Cake is a light and fluffy traditional sponge cake known for its tender crumb and delicate flavor. Made with simple ingredients like eggs, sugar, cake flour, and a touch of vanilla, it’s baked to golden perfection for a delightful dessert or snack reminiscent of classic Asian bakery treats.
Ingredients
Scale
Egg Mixture
- 4 large eggs (room temperature)
- 1/2 cup granulated sugar
Dry Ingredients
- 1 cup cake flour (sifted)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup whole milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease or line a muffin tin or square baking pan with parchment paper to prevent sticking.
- Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 5–7 minutes until the mixture is thick, pale, and has tripled in volume, creating a light foam that is essential for the cake’s airy texture.
- Sift Dry Ingredients: In a separate bowl, sift together the cake flour, baking powder, and salt to ensure even distribution of leavening agents and to prevent lumps.
- Fold Dry Ingredients into Egg Mixture: Gently fold the dry ingredients into the egg mixture in three additions, carefully combining without deflating the airy batter to maintain fluffiness.
- Incorporate Wet Ingredients: In a small bowl, whisk together the milk, vegetable oil, and vanilla extract. Slowly drizzle this into the batter, folding gently until fully incorporated and smooth.
- Pour Batter and Bake: Pour the prepared batter into the greased or lined pan, dividing evenly if using a muffin tin. Bake for 18–22 minutes until the tops are golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the cakes from the oven and allow them to cool before serving to enhance flavor and texture.
Notes
- For the fluffiest texture, avoid overmixing after adding the dry ingredients and ensure eggs are at room temperature before beating.
- Traditional Chinese egg cakes are often baked in muffin tins without liners to achieve their signature domed appearance.
- For added flavor variety, consider adding lemon zest or almond extract to the wet ingredients.
