Besides Orange Egg Sponge Cakes, if you don’t like the eggy smell of egg sponge cake (ji dan ago), Pandan Egg Sponge Cakes is another answer. The nice aroma of pandan will overpower the eggy smell. Steam or bake these pandan muffins, you decide!
CHINESE VERSION: 香兰鸡蛋糕：蒸或烘烤
Pandan Egg Sponge Cakes (Ji Dan Gao): Steamed or Baked | MyKitchen101en
Yields: 10 pcs (7.5-cm)
Ingredients for Pandan Egg Sponge Cakes:
- 3 eggs (grade B/size: M)
- 100 g fine sugar
- ⅛ tsp fine salt
- 115 g plain flour
- 35 g cornstarch
- 60 g pandan juice*
- 25 g melted butter
Instructions:
1 Steamed version: Bring the water of steamer to the boil.
Baked version: Preheat oven to 200°C/395°F.
2 *Pandan juice: Blend 10 g of pandan leaves with 65 g of water. Extract 60 g of pandan juice, combine with melted butter.
3 Beat eggs lightly, add in salt and sugar, beat until combined. (Reminder: The net weight for 3 grade B eggs is about 160 g.)
4 Combine 1 Liter of plain water with 400 ml of hot water (from electric thermo pot) in a large steel bowl to yield warm water with temperature about 45°C/113°F.
5 Dip mixing bowl in warm water bath, beat egg mixture over medium-high speed for 5 minutes until stiff. (Reminder: Beating egg mixture over warm water will shorten the time for it to become stiff.)
6 Combine plain flour and cornstarch, sift twice.
7 Add flour and butter pandan juice alternatively into egg mixture in 3 batches, fold gently with spatula until well mixed.
8 Transfer batter to measuring cup, then pour equally into 10 lined baking cups (7.5-cm).
9 Steamed version: Arrange baking cups in steamer racks, steam over medium heat for 8-9 minutes. (Reminder: Line the upper stainless steel steamer rack with a piece cloth, this will prevent condensation water from dripping onto the sponge cakes at the bottom rack.)
Baked version: Arrange on wire rack, bake in the preheated oven at 200°C/395°F for 25 minutes, or until golden brown. (Reminder: Different oven functions differently, baking time is just for reference, you may adjust the baking time if necessary.)
10 Unmould the pandan cupcakes and cool on wire rack.
Pandan Egg Sponge Cakes (Ji Dan Gao): Steamed or Baked
Rate
Equipment
- 10 baking cups (7.5-cm)
Ingredients
- 3 eggs grade B/size: M
- 100 g fine sugar
- ⅛ tsp fine salt
- 115 g plain flour
- 35 g cornstarch
- 60 g pandan juice*
- 25 g melted butter
Instructions
- Steamed version: Bring the water of steamer to the boil.
- Baked version: Preheat oven to 200°C/395°F.
- *Pandan juice: Blend 10 g of pandan leaves with 65 g of water. Extract 60 g of pandan juice, combine with melted butter.
- Beat eggs lightly, add in salt and sugar, beat until combined. (Reminder: The net weight for 3 grade B eggs is about 160 g.)
- Combine 1 Liter of plain water with 400 ml of hot water (from electric thermo pot) in a large steel bowl to yield warm water with temperature about 45°C/113°F.
- Dip mixing bowl in warm water bath, beat egg mixture over medium-high speed for 5 minutes until stiff.
- Combine plain flour and cornstarch, sift twice.
- Add flour and butter pandan juice alternatively into egg mixture in 3 batches, fold gently with spatula until well mixed.
- Transfer batter to measuring cup, then pour equally into 10 lined baking cups (7.5-cm).
- Steamed version: Arrange baking cups in steamer racks, steam over medium heat for 8-9 minutes.
- Baked version: Arrange on wire rack, bake in the preheated oven at 200°C/395°F for 25 minutes, or until golden brown. (Reminder: Different oven functions differently, baking time is just for reference, you may adjust the baking time if necessary.)
- Unmould the pandan cupcakes and cool on wire rack.
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Nutrition (per serving)
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Lovely. Thank you
I used a 20×20 cm pan. Baked. Thanks for the recipe!