Creating a Chinese Egg Cake is straightforward if you follow these simple steps:

1. Preheat Your Oven: Set your oven to 350°F (175°C). Grease and line an 9-inch round cake pan with parchment paper for easy removal.
2. Separate Eggs: Divide the egg whites and yolks into two separate bowls.
3. Beat Yolks: In a bowl, whisk the egg yolks with granulated sugar until the mixture is pale and creamy.
4. Add Wet Ingredients: Incorporate milk, vegetable oil, and vanilla extract into the egg yolk mixture, stirring until well-combined.
5. Mix Dry Ingredients: In another bowl, sift together the all-purpose flour, baking powder, and salt.
6. Combine Mixtures: Gradually fold in the dry ingredients into the wet ingredients, mixing until smooth and no lumps remain.
7. Beat Egg Whites: In a clean bowl, whip the egg whites until they form stiff peaks. This is what creates the cake’s light texture.
8. Fold in Egg Whites: Gently fold the whipped egg whites into the cake batter, being careful not to deflate them.
9. Pour Batter: Pour the batter evenly into the prepared cake pan.
10. Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
11. Cool: Remove from the oven and allow the cake to cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely.
12. Serve: Once cool, you can slice and enjoy your fluffy Chinese Egg Cake!