Old-Style Taiwanese Egg Cakes

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1. 1 Step 1: Sift the dry ingredientsMix the cake flour and baking powder and sift them so the batter doesn't get lumps. Sifting also adds air, which makes the egg cakes fluffier.
2. 2 Step 2: Whisk eggs and sugarPut the eggs and sugar in a large bowl and whisk until well mixed. For an even softer texture, whip briefly with an electric mixer until the eggs turn paler and a little foamy.
3. 3 Step 3: Add the liquid and flourStir the milk (and vanilla) into the eggs, then add the sifted flour in two batches. Fold gently with a spatula, cutting down and lifting from the bottom. Don't over-mix, or the batter gets tough and the cakes won't be as soft. Finally, mix in the melted butter.
4. 4 Step 4: Rest the batterThis step is important — cover the batter with cling wrap and rest it in the fridge so everything comes together. The cakes will have a finer texture.
   Rest 30–60 min
5. 5 Step 5: Heat and grease the mouldPreheat the egg cake maker (or a waffle maker). Brush a thin layer of butter or oil on the top and bottom plates — this helps the cakes come out cleanly and makes the outside taste better.
6. 6 Step 6: Fill and cookPour the batter into the moulds until they are 80–90% full (they puff up as they cook). Close the lid and cook following the machine's instructions. If your mould can be flipped, flip it straight after closing so the cakes come out full and even.
   Cook 3–4 min