Egg Cake
A light, fluffy Chinese-style egg cake that’s soft, airy, and perfect for breakfast or dessert.
Print Pin Servings: 8 slices
Calories: 160kcal
Cost: $3
Equipment
- 2 Mixing bowls
- 1 Whisk or electric mixer
- 1 Rubber spatula
- 1 8-inch round cake pan
- 1 Parchment paper
- 1 Cooling rack
Ingredients
Basic Egg Cake
- 4 large Eggs room temperature
- ½ cup Granulated sugar
- ½ cup All-purpose flour sifted
- 2 tablespoon Vegetable oil
- ¼ teaspoon Salt
- ½ teaspoon Vanilla extract
Optional Flavor Enhancements
- 1 tablespoon Honey
- ¼ teaspoon Almond extract
- ½ Lemon zest finely grated
Instructions
- Beat eggs and sugar until pale and fluffy.
- Gently fold in sifted flour.
- Add oil, vanilla, and fold carefully.
- Pour into pan, bake until golden.
- Let cake rest before slicing.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 80g | Calories: 160kcal | Carbohydrates: 23g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2.5g | Cholesterol: 90mg | Sodium: 90mg | Potassium: 60mg | Fiber: 0.5g | Sugar: 15g | Vitamin A: 200IU | Vitamin C: 0.5mg | Calcium: 15mg | Iron: 1mg