My Chinese friend showed me this recipe, and they came out so great! Fluffy, delicious, and easy!

Chinese Egg Cake, traditionally known as Ji Dan Gao, is a beloved street food staple found in various regions throughout China. Revered for its fluffy texture and simple, sweet taste, this delicacy has roots that delve deep into the country's culinary history. Often compared to Western sponge cakes, Chinese Egg Cake is distinguished by its lighter flavor profile and less sugar. Traditionally steamed, this dish is a nod to the resourcefulness of Chinese cooks who utilized steaming as a primary cooking method long before ovens were commonplace in household kitchens. This version of the recipe has been adapted for convenience, using a muffin tin to bake the egg cakes in a modern oven, bringing together the rich history of the dish with contemporary cooking techniques.

This homey and comforting treat can be served at virtually any time of day. It's particularly delightful as a breakfast item or a mid-afternoon snack, paired with a steaming cup of Chinese tea to balance its sweetness. For a more filling option, it can accompany a savory spread of dim sum, adding a touch of sweetness to a salty meal. Chinese Egg Cake also goes well with fruit on the side, making for a light yet satisfying dessert. The key to enjoying this dish is appreciating the subtle flavors and airy texture that make it so unique.

Ingredients:

- 4 large eggs
- 1/2 cup caster sugar
- 1 cup all-purpose flour
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- A pinch of salt

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a muffin tin by lightly greasing it or lining it with paper muffin cups.

2. In a large mixing bowl, beat the eggs with the caster sugar until the mixture is light and frothy. This can take about 5 to 10 minutes with an electric mixer on high speed.

3. Sift the all-purpose flour, baking powder, and a pinch of salt into the egg mixture. Gently fold these in with a spatula until just combined, ensuring not to deflate the eggs too much.

4. Combine the milk, vegetable oil, and vanilla extract in a small bowl. Then, slowly drizzle this mixture into the batter, folding gently to incorporate the ingredients without overmixing.

5. Spoon the batter into the prepared muffin cups, filling each one about 2/3 of the way full.

6. Bake in the preheated oven for 12 to 15 minutes, or until the tops are golden and a toothpick inserted into the center of the cakes comes out clean.

7. Remove the muffin tin from the oven and allow the cakes to cool for a couple of minutes before transferring them to a wire rack to cool completely.

These Chinese Egg Cakes are best enjoyed when fresh and slightly warm. Embark on a culinary journey with each fluffy, eggy bite, and experience a classic Chinese treat right from your home kitchen.