Dark Brown Sugar Egg Sponge Cakes (Dark Brown Sugar Ji Dan Gao) is another variation of egg sponge cake. These soft and fluffy cakes are great to be served during teatime. Like Pandan Egg Sponge Cakes and Orange Egg Sponge Cakes, the fragrance of dark brown sugar will overpower the eggy smell which some people don’t prefer.
No chemical raising agent (e.g. baking powder or baking soda) is added in this recipe. Thus, it is important to make sure that the egg mixture is beaten until very stiff before adding in other ingredients so that the batter will not deflate quickly. You may replace corn oil with other vegetable oil or melted butter if you prefer.
CHINESE VERSION: 蒸黑糖鸡蛋糕 (或称红糖鸡蛋糕) -无添加泡打粉
Steamed Dark Brown Sugar Egg Sponge Cakes No Baking Powder | MyKitchen101en
Yields: 9 pcs (7.5-cm)
Ingredients:
- 3 eggs (grade B/size: M)
- ⅛ tsp fine salt
- 110 g dark brown sugar (gula merah)
- 115 g plain flour
- 35 g rice flour
- 70 g milk
- 2 tbsps corn oil
Directions:
1 Sift dark brown sugar to remove the coarse part, measure out 110 g of fine dark brown sugar. (Reminder: The dark brown sugar used in this recipe is Cap Bintang Thai Gula Merah.)
2 Bring the water of steamer to the boil in advance for later use.
3 Add salt and dark brown sugar to eggs, 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 rice flour, sift through and mix well.
7 Add flour and milk alternatively into egg mixture in a few batches, fold gently with spatula until well mixed. Add in corn oil, fold until well mixed, then transfer to measuring cup.
8 Pour batter equally into 9 lined baking cups (7.5-cm).
9 Arrange baking cups in steamer rack. Steam over medium heat for 10 minutes. (Reminder: Make sure the water in the steamer is rolling boil before start steaming.)
10 Unmould Dark Brown Sugar Egg Sponge Cakes and cool on wire rack.
Steamed Dark Brown Sugar Egg Sponge Cakes without Baking Powder
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Equipment
- 9 lined baking cups (7.5-cm)
- 1 Electric mixer
Ingredients
- 3 eggs grade B/size: M
- ⅛ tsp fine salt
- 110 g dark brown sugar gula merah
- 115 g plain flour
- 35 g rice flour
- 70 g milk
- 2 tbsps corn oil
Instructions
- Sift dark brown sugar to remove the coarse part, measure out 110 g of fine dark brown sugar.
- Bring the water of steamer to the boil in advance for later use.
- Add salt and dark brown sugar to eggs, beat until combined.
- 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 rice flour, sift through and mix well.
- Add flour and milk alternatively into egg mixture in a few batches, fold gently with spatula until well mixed. Add in corn oil, fold until well mixed, then transfer to measuring cup.
- Pour batter equally into 9 lined baking cups (7.5-cm). Arrange baking cups in steamer rack.
- Steam over medium heat for 10 minutes.
- Unmould Dark Brown Egg Sponge Cakes and cool on wire rack.
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Nutrition (per serving)
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