The traditional Chinese steamed egg cake 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 recipe has added some oil and plain water to the cake. You may always replace the plain water with other liquid, such as pandan juice or orange juice to make cakes with different flavours.
CHINESE VERSION: 原味蒸鸡蛋糕
Chinese Steamed Egg Sponge Cupcakes (Ji Dan Gao) | MyKitchen101en
Yields: 5 (7.5-cm)
- 2 eggs (grade A/size L)
- 60 g (1/4 cup + 1 tbsp) fine sugar
- 75 g (1/2 cup + 1.5 tbsps) plain flour
- 1/2 tsp baking powder
- 1/2 tbsp corn oil
- 1 tbsp water
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).
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.