Soft and Fluffy Chinese Egg Cake – A Traditional Light and Airy Delight

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.

Whisk the Eggs and Sugar:
In a large mixing bowl, whisk together the eggs and sugar until the mixture becomes pale and slightly thickened. This should take about 5-7 minutes using a hand whisk or electric mixer on medium speed. This step is key for the fluffy texture of the cake.

Add Wet Ingredients:
Stir in the vanilla extract and vegetable oil (or melted butter) into the egg mixture, ensuring it’s well incorporated.

Sift the Dry Ingredients:
In a separate bowl, sift the all-purpose flour, baking powder, and a pinch of salt together to ensure there are no lumps.

Combine Wet and Dry Ingredients:
Gently fold the sifted flour mixture into the egg mixture, one third at a time, using a spatula. Be careful not to deflate the batter. Fold until just combined, ensuring there are no dry pockets of flour.

Pour the Batter into the Pan:
Carefully pour the batter into the prepared cake pan. Tap the pan gently on the counter to remove any air bubbles and smooth the top with a spatula.

Bake the Cake:
Place the cake in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top and slightly spring back when touched.

Cool and Serve:
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack. Slice into wedges and serve.

Serving and Storage Tips: