Description
Chinese Egg Cake is a light and fluffy sponge cake that’s easy to make with minimal ingredients. It’s perfect for anyone craving a soft, sweet treat that’s not too heavy, yet full of flavor.
Ingredients
Scale
- 4 large eggs
- ¾ cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- ¼ cup milk
- Pinch of salt
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- Whisk Eggs & Sugar: Beat eggs and sugar on high until light and fluffy (about 5-7 minutes).
- Add Dry Ingredients: Sift together flour, baking powder, and salt. Gently fold into the egg mixture.
- Add Wet Ingredients: Fold in oil, vanilla extract, and milk until smooth.
- Bake: Pour batter into the pan and bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
- Cool & Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.
Notes
- Ensure your eggs are at room temperature for the best results.
- Be gentle when folding the dry ingredients into the wet batter to maintain the cake's light texture.
- You can add a sprinkle of powdered sugar or a dollop of whipped cream for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
Nutrition
- Calories: 180
- Sugar: 12g
- Fat: 7g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g