Chinese Egg Cake (Old Style Baked Version)
Chinese Egg Cake (Old Style Baked Version)
Ingredients
- 4 large eggs
- 100g (1/2 cup) granulated sugar
- 100g (3/4 cup + 1 tablespoon) cake flour, sifted
- 1/4 teaspoon baking powder
- 1/4 teaspoon vanilla extract (optional)
- 40g (3 tablespoons) unsalted butter, melted and cooled (optional)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line a 7-inch round cake pan with parchment paper or lightly grease it with butter.
- Prepare the Batter:
- In a large mixing bowl, crack the eggs and add the granulated sugar.
- Using an electric mixer, beat the eggs and sugar on high speed until the mixture becomes thick, pale, and tripled in volume. This process should take about 8-10 minutes. The batter should form a ribbon that stays on the surface for a few seconds when the beaters are lifted.
- Incorporate the Dry Ingredients:
- Sift the cake flour and baking powder together.
- Gradually fold the sifted dry ingredients into the egg mixture using a spatula. Be gentle to avoid deflating the batter. Mix just until combined.
- If using, gently fold in the melted and cooled butter along with the vanilla extract until just incorporated.
- Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Remove the cake from the oven and let it cool in the pan for about 10 minutes.
- Transfer the cake to a wire rack to cool completely.
- Slice and serve the cake as is, or dust it with powdered sugar for an added touch.
Enjoy your homemade Chinese Egg Cake! This old-style baked version is light, fluffy, and has a delicate sweetness that makes it perfect for any occasion.