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

dark brown sugar egg sponge cakes
 

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.)

Dark Brown Sugar ji dan gao
 

2 Bring the water of steamer to the boil in advance for later use.

Dark Brown Sugar ji dan gao

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.)

Dark Brown Sugar ji dan gao
 

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.

Dark Brown Sugar ji dan gao

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.)

Dark Brown Sugar ji dan gao

6 Combine plain flour and rice flour, sift through and mix well.

Dark Brown Sugar ji dan gao

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.

Dark Brown Sugar ji dan gao

8 Pour batter equally into 9 lined baking cups (7.5-cm).

Dark Brown Sugar ji dan gao
Dark Brown Sugar ji dan gao

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.)

Dark Brown Sugar ji dan gao
Dark Brown Sugar ji dan gao

10 Unmould Dark Brown Sugar Egg Sponge Cakes and cool on wire rack.

Dark Brown Sugar Egg Sponge Cakes

Dark Brown Sugar Egg Sponge Cakes

Steamed Dark Brown Sugar Egg Sponge Cakes without Baking Powder

Dark Brown Sugar Egg Sponge Cakes is another variation of egg sponge cake (ji dan gao). The fragrance of dark brown sugar will overpower the eggy smell which some people don’t prefer. 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.
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Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Course Breakfast, Cake
Cuisine Chinese
Servings 9 servings
Calories 165 kcal

Equipment

  • 9 lined baking cups (7.5-cm)
  • 1 Electric mixer

Ingredients
  

  • 3 eggs grade B/size: M
  • 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.
    Dark Brown Sugar ji dan gao
  • Bring the water of steamer to the boil in advance for later use.
    Dark Brown Sugar ji dan gao
  • Add salt and dark brown sugar to eggs, beat until combined.
    Dark Brown Sugar ji dan gao
  • 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.
    Dark Brown Sugar ji dan gao
  • Dip mixing bowl in warm water bath, beat egg mixture over medium-high speed for 5 minutes until stiff.
    Dark Brown Sugar ji dan gao
  • Combine plain flour and rice flour, sift through and mix well.
    Dark Brown Sugar ji dan gao
  • 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.
    Dark Brown Sugar ji dan gao
  • Pour batter equally into 9 lined baking cups (7.5-cm). Arrange baking cups in steamer rack.
    Dark Brown Sugar ji dan gao
  • Steam over medium heat for 10 minutes.
    Dark Brown Sugar ji dan gao
  • Unmould Dark Brown Egg Sponge Cakes and cool on wire rack.
    Dark Brown Sugar Egg Sponge Cakes

Video

Notes

The dark brown sugar used in this recipe is Cap Bintang Thai Gula Merah.
The net weight for 3 grade B eggs is about 160 g.
Beating egg mixture over warm water will shorten the time for it to become stiff.
Make sure the water in the steamer is rolling boil before start steaming.

Nutrition (per serving)

Calories: 165kcalCarbohydrates: 25gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 67mgSodium: 64mgPotassium: 69mgFiber: 0.4gSugar: 12gVitamin A: 109IUCalcium: 32mgIron: 1mg
Keyword brown sugar egg sponge cake, brown sugar ji dan gao
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