super duper light cake recipe

My friend O shared with me a fantastically easy and light cake recipe. Originally we made it in the rice cooker, which didn't work very well since my rice cooker has various issues, but I recreated it today in the oven and it came out awesomely.
It's an extremely light cake- the kind that serves more like a vehicle for frosting than anything else...
This is sure to be a hit with asian grown-ups, since sweets are generally not super sugary in Asia.
The only catch is that you have to whip the egg whites until your hands fall off. There's probably a way to incorporate cream of tartar for an easier way to make it rise, but I'll have to play with that in the future. Oh well, at least you're getting a good bicep workout in; all the more reason to treat yourself!

RECIPE:
*4 eggs, yolks and whites seperated
*1/2 cup sugar
*1 cup flour
*about 1-2 tablespoons milk
*1 teaspoon vanilla
*pinch of salt
*You can serve/garnish it any way you'd like; with strawberries and whipped cream, frosting, dusted with powdered sugar, etc. I spread it with some chocolate ganache (melted semi-sweet chocolate chips) and sprinkled some chopped almonds, which is great too.

PREPERATION:
Pre-heat oven to 300 degrees (unless you're using a rice cooker.)
1.) Seperate egg yolks and whites into different bowls
2.) Add 1/4 cup of sugar into each bowl
3.) Whip egg whites and sugar until stiff peaks form

4.) Whip egg yolks and sugar until they are a very pale yellow color.

5.) Mix both together and add in flour until incorporated
6.) Add milk until mixture ribbons, however little/much needed.

7.) Add vanilla and salt
8.) If you have a rice cooker, heat it up and then cook the cake at "heat" for 10 minutes and "cook" for 10 minutes. Resist the urge to open the lid and check it because it will deflate if lid is opened too early! If you're using an oven, bake for 10 minutes at 200 degrees and 5-7 minutes at 300 degrees. It's ready when it has risen and a toothpick comes out clean.

Decorate as you see fit. I melted some chocolate chips with the microwave and smeared it on, along with sprinkling sliced almonds on top. I would recommend a really light and fluffy frosting to go along with this cake.

Mini Oreo Cheesecakes

These were mass-produced for my speech team carbo-load!
I also take pride in the fact that I garnered rave reviews from seven non-sweet-loving Chinese guests when these little cheesecakes were served for dessert at the dinner party my parents hosted last night.
Cheesecake, chocolate-covered strawberries, and souffles are three desserts with the common misconception that they are very difficult to make- which is quite a pity because they are actually three of the easiest desserts to create, and I looove me some chocolate covered strawberries! Or, better yet, chocolate-covered strawberry cheesecake. Cue the heavenly hallucinations...
Found this recipe on food.com. I shall blame that website for how tight my jeans will soon be getting.  ;P

Mini oreo cheesecakes

RECIPE: (makes 12)
*2 packages of 8 ounce cream cheese, or 16 ounces
*1/2 cup sugar (I used about 3/8 ish cup so they wouldn't be too sweet)
*1/2 teaspoon vanilla
*2 eggs
*12 oreos (or wafer cookies)

PREPERATION:
1.) Mix cream cheese, sugar, and vanilla until well blended

2.) Add in the eggs; mix until blended
3.) Place one cookie into each paper-lined muffin cup, and spoon batter evenly into each cup

4.) Bake for around 20 minutes, though I would say probably 18-19 minutes are sufficient, or the tops will start to brown.
5.) Remove and let cool. Refridgerate for at least 3 hours before serving.
* I cup them in half before serving, but you can pop 'em whole!