The traditional Chinese steamed egg sponge cakes or ji dan gao (Chinese: 鸡蛋糕) recipe is very simple. It has only 3 ingredients, i.e. 1 bowl for each: eggs, sugar and plain flour. However, the egg cake produced by traditional recipe is usually dry.

To yield a moister cake, this improved recipe has added some oil and plain water to the cake. You may always replace the plain water with other liquid. For example, you may add pandan juice to make Pandan Egg Sponge Cakes, or orange juice to make Orange Egg Sponge Cakes with different flavours.

CHINESE VERSION: 原味蒸鸡蛋糕

Egg Sponge Cakes/ Ji Dan Gao
 

Chinese Steamed Egg Sponge Cakes (Ji Dan Gao) | MyKitchen101en

Yields: 5 (7.5-cm)

Ingredients for Egg Sponge Cakes:

  • 2 eggs (grade A/size L)
  • 60 g (¼ cup + 1 tbsp) fine sugar
  • 75 g (½ cup + 1 ½ tbsps) plain flour
  • ½ tsp baking powder
  • ½ tbsp corn oil
  • 1 tbsp water

Directions:

1 Bring the water of steamer to the boil.

 

2 Whisk together eggs and sugar.

3 Combine 1000 ml of water with 400 ml of hot water in a large steel bowl to yield warm water with temperature of 45°C/113°F.

 

4 Dip mixing bowl in warm water bath, whisk egg mixture over medium speed until it starts to thicken, then reduce to low speed and whisk until stiff.

5 The egg mixture is stiff (the ribbons formed by egg mixture will stay on surface for a while before dissolving slowly). (Reminder: Make sure the egg mixture is very stiff before adding in other ingredients or the batter will deflate quickly.)

6 Mix and sieve together plain flour and baking powder.

7 Sieve flour into egg mixture in 2 batches, gently fold using spatula until blended.

8 Add in corn oil and water, mix until blended.

9 Pour batter into 5 lined baking cups (7.5-cm), gently tap the cups to burst large bubbles.

10 Steam over medium heat for 8-9 minutes.

11 The cakes are done when wooden stick inserted in the centre comes out clean.

12 Unmould and cool cupcakes on wire rack.


egg sponge cakes/ ji dan gao

Steamed Egg Sponge Cakes (Ji Dan Gao)

The traditional Chinese steamed egg sponge cakes or ji dan gao (Chinese: 鸡蛋糕) recipe is very simple. However, the egg cake produced by traditional recipe is usually dry. To yield a moister cake, this improved recipe has added some oil and plain water to the cake.
5 from 2 votes

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Prep Time 15 mins
Cook Time 9 mins
Total Time 24 mins
Course Cake
Cuisine steamed cakes
Servings 5 pieces
Calories 139 kcal

Equipment

  • 5 baking cups (7.5-cm)

Ingredients
  

Ingredients for Egg Sponge Cakes:

  • 2 eggs grade A/size L
  • 60 g ¼ cup + 1 tbsp fine sugar
  • 75 g ½ cup + 1 ½ tbsps plain flour
  • ½ tsp baking powder
  • ½ tbsp corn oil
  • 1 tbsp water

Instructions
 

  • Bring the water of steamer to the boil.
  • Whisk together eggs and sugar.
  • Combine 1000 ml of water with 400 ml of hot water in a large steel bowl to yield warm water with temperature of 45°C/113°F.
  • Dip mixing bowl in warm water bath, whisk egg mixture over medium speed until it starts to thicken, then reduce to low speed and whisk until stiff (the ribbons formed by egg mixture will stay on surface for a while before dissolving slowly).
  • Mix and sieve together plain flour and baking powder.
  • Sieve flour into egg mixture in 2 batches, gently fold using spatula until blended.
  • Add in corn oil and water, mix until blended.
  • Pour batter into 5 lined baking cups (7.5-cm), gently tap the cups to burst large bubbles.
  • Steam over medium heat for 8-9 minutes. The cakes are done when wooden stick inserted in the centre comes out clean.
  • Unmould and cool cupcakes on wire rack.

Video

Notes

Reminder: Make sure the egg mixture is very stiff before adding in other ingredients or the batter will deflate quickly.

Nutrition (per serving)

Calories: 139kcalCarbohydrates: 24gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 65mgSodium: 68mgPotassium: 41mgFiber: 0.4gSugar: 12gVitamin A: 95IUCalcium: 36mgIron: 1mg
Keyword egg sponge cakes, ji dan gao
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