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The Cloud-Like Chinese Egg Cake, or "Ji Dan Gao," is not just a delightful dessert; it's a beloved staple in Chinese cuisine that carries significant cultural heritage. Often enjoyed during festivals and family gatherings, this cake embodies the essence of celebration and togetherness. With its light, airy texture reminiscent of a cloud, it captivates the palate with its subtle sweetness and delicate flavors. The unique combination of ingredients produces a cake that is both sponge-like and soufflé-like, offering a melt-in-your-mouth experience that leaves a lasting impression.

Chinese Egg Cake

Discover the Cloud-Like Chinese Egg Cake, a delightful dessert known as Ji Dan Gao. This airy, sponge-like cake offers a unique melt-in-your-mouth experience, perfect for festivals and family gatherings. With simple ingredients like eggs, sugar, and flour, it's accessible for all bakers. Enjoy it plain or topped with fruits and cream. Celebrate the joy of baking and impress your guests with this light, subtly sweet cake that embodies tradition and togetherness.
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Ingredients
  

4 large eggs, separated

1/2 cup granulated sugar

1/2 cup all-purpose flour

1/4 cup milk

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon cream of tartar

Optional: powdered sugar for dusting or fruit for topping

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.

    Prepare Egg Yolks: In a mixing bowl, combine the egg yolks and granulated sugar. Whisk together until creamy and pale in color.

      Add Wet Ingredients: Stir in the milk, vegetable oil, and vanilla extract into the yolk mixture. Mix until well incorporated.

        Combine Dry Ingredients: In another bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the yolk mix until smooth.

          Whip Egg Whites: In a separate clean bowl, add the egg whites and cream of tartar. Beat the egg whites with an electric mixer until soft peaks form. Gradually add a tablespoon of sugar and continue to beat until stiff peaks form.

            Combine Mixtures: Gently fold the whipped egg whites into the yolk batter in three additions. Be careful not to deflate the egg whites; the goal is to keep the batter airy.

              Bake: Pour the batter into the prepared cake pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

                Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve plain, dusted with powdered sugar, or topped with fresh fruit.

                  Prep Time: 20 min | Total Time: 50 min | Servings: 8