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Fluffy Chinese Egg Cake, also known as "Ji Dan Gao," is a delightful treat that has captured the hearts of many across Asia and beyond. This cake is not only a staple in Chinese households but also holds cultural significance during various celebrations, including birthdays and festivals. Traditionally served as a symbol of good luck and prosperity, the Fluffy Chinese Egg Cake is a beautiful representation of the simplicity and elegance found in Asian desserts.

Chinese Egg Cake

Discover the magic of Fluffy Chinese Egg Cake, a beloved dessert known for its light and airy texture. This simple recipe combines eggs, sugar, milk, and flour to create a moist and delightful treat, perfect for celebrations and everyday enjoyment. With minimal ingredients and straightforward steps, anyone can master this ethereal cake, which pairs wonderfully with tea or fresh fruits. Try adding nuts or dried fruits for an extra touch of flavor and texture. Enjoy a slice and experience a piece of Chinese culinary tradition!
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Ingredients
  

4 large eggs

100g (1/2 cup) granulated sugar

80ml (1/3 cup) milk

60ml (1/4 cup) vegetable oil

120g (1 cup) all-purpose flour

1 tsp baking powder

1/4 tsp salt

1 tsp vanilla extract

Optional: Chopped nuts or dried fruits for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 170°C (340°F). Grease and line an 8-inch round cake pan with parchment paper.

    Prepare the Egg Mixture: In a large mixing bowl, crack the eggs and beat them with an electric mixer on high speed until they become fluffy and pale, about 3-5 minutes.

      Add Sugar: Gradually add the granulated sugar while continuing to beat until the mixture is thick and creamy, approximately 2-3 minutes more.

        Add Milk and Oil: Reduce the mixer speed to medium, then add in the milk, vegetable oil, and vanilla extract. Mix until everything is well combined.

          Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Slowly fold the dry ingredients into the egg mixture, stirring gently to avoid deflating the eggs.

            Pour into Cake Pan: Once the batter is smooth and well combined, pour it into the prepared cake pan, smoothing the top with a spatula.

              Bake: Place the cake in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and spring back when lightly pressed.

                Cool Down: Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully turn it out onto a wire rack to cool completely.

                  Serve: Once cooled, you can top your cake with optional chopped nuts or dried fruits for added texture and flavor. Slice and enjoy your fluffy Chinese Egg Cake with tea or coffee!

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 8 slices