Description
A light and fluffy Chinese Egg Cake that is subtly sweet with a delicate vanilla aroma. This simple yet delicious cake features a soft crumb and golden-brown crust, perfect for afternoon tea or a sweet snack.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a round cake pan lightly with vegetable oil or butter to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt until uniformly combined to ensure even distribution of leavening agents.
- Beat Eggs: In a larger mixing bowl, crack the eggs and whisk thoroughly until the mixture is smooth and homogeneous, combining yolks and whites completely.
- Add Wet Ingredients: To the eggs, add the milk, vegetable oil, and vanilla extract. Whisk everything together until the mixture becomes uniform and smooth.
- Combine Mixtures: Gradually fold the dry ingredients into the wet mixture, stirring gently with a spatula or whisk. Be careful to avoid overmixing to maintain a tender cake texture.
- Pour Batter into Pan: Transfer the batter evenly into the prepared cake pan, leveling the surface with a spatula or the back of a spoon.
- Bake the Cake: Place the cake pan in the oven and bake for 25-30 minutes. The cake is done when it turns a golden brown color and a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for approximately 10 minutes to set. Then transfer it to a wire rack to cool completely.
- Serve: Enjoy the cake as is or garnish with a light dusting of powdered sugar before serving.
Notes
- Do not overmix the batter to keep the cake soft and fluffy.
- Use room temperature ingredients for better mixing and texture.
- The cake can be stored in an airtight container at room temperature for up to 2 days.
- For variation, add a teaspoon of lemon zest or a tablespoon of finely chopped nuts to the batter.
- If using a different size pan, adjust the baking time accordingly and monitor closely.
