Description
This delicate and fluffy Chinese Egg Cake is a classic treat known for its light, airy texture achieved by folding whipped egg whites into a smooth batter. Perfect as a simple snack or dessert, this cake combines the subtle flavors of vanilla and a hint of sweetness. Its straightforward preparation and baking method make it an accessible recipe for bakers of all levels.
Ingredients
Scale
Egg Mixture:
- 3 large eggs, room temperature
- 90 g (about 1/2 cup) granulated sugar, divided
- 20 ml (about 4 teaspoons) milk, room temperature
- 20 ml (about 4 teaspoons) vegetable oil
- 1/2 teaspoon vanilla extract
Dry Ingredients:
- 95 g (about 3/4 cup) cake flour, sifted
- A pinch of salt
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease and line an 8-inch round cake pan with parchment paper to prevent sticking.
- Separate the Eggs: Carefully separate the egg yolks and whites into two clean bowls, ensuring that no yolk contaminates the whites to allow proper whipping.
- Mix Egg Yolks and Flavorings: In a bowl, whisk together the egg yolks, half of the sugar, milk, vegetable oil, and vanilla extract until the mixture is smooth, pale, and well combined.
- Incorporate the Flour: Gently fold the sifted cake flour into the yolk mixture using a spatula, taking care not to overmix to maintain batter lightness.
- Beat the Egg Whites: In a separate clean, dry bowl, add a pinch of salt to the egg whites. Start beating them at low speed, gradually increasing to high speed.
- Add Sugar to Egg Whites: Slowly add the remaining sugar while continuing to beat until the egg whites form medium-stiff peaks.
- Combine Egg Whites and Batter: Carefully fold the whipped egg whites into the yolk batter in three additions using a spatula, folding gently to retain air and keep the batter fluffy.
- Pour and Smooth Batter: Pour the combined batter into the prepared cake pan. Tap the pan gently on a flat surface to release any large air bubbles.
- Bake the Cake: Bake in the preheated oven for 25-30 minutes or until the surface is golden brown and the cake springs back when lightly pressed in the center.
- Cooling: Remove the cake from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Notes
- Make sure egg whites are free of any yolk and the bowl is clean and dry for best volume when whipping.
- Fold the flour and egg whites gently to preserve air bubbles and achieve a light texture.
- Use cake flour for a softer crumb; all-purpose flour can alter the texture.
- Allow the cake to cool completely on a wire rack to prevent sogginess.
- Serve plain or with a dusting of powdered sugar for a simple presentation.
