If you like egg sponge cake (ji dan gao) but don’t like the eggy smell in Original flavour Egg Sponge Cake, you can try this easy Orange Egg Sponge Cakes recipe. Made with fresh orange juice and zest, the nice aroma of orange has overpowered the eggy smell. Steam it or bake it, you decide!
Besides orange variation, you may also try our Pandan Egg Sponge Cakes recipe too.
CHINESE VERSION: 香橙鸡蛋糕：蒸或烘烤
Orange Egg Sponge Cakes (Ji Dan Gao): Steamed or Baked | MyKitchen101en
Yields: 6 pcs (7.5-cm)
Ingredients for Orange Egg Sponge Cakes:
- 2 eggs (grade A/size: L)
- ⅛ tsp fine salt
- 95 g fine sugar
- 115 g plain flour
- 15 g cornstarch
- 75 g fresh orange juice
- grated orange zest (of 3 oranges, orange part only)
- 2 tbsps corn oil
Instructions:
1 Steamed version: Bring the water of steamer to the boil.
Baked version: Add a tray of water (about 2 cups) in the oven, preheat oven to 200°C/395°F.
2 Grate orange zest from 3 oranges (orange part only).
3 Squeeze out orange juice from fresh oranges (strain through), measure out 75 g of orange juice.
4 Beat eggs, add in salt and sugar, beat until combined.
5 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.
6 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. If it is not stiff enough, the batter will deflate quickly.)
7 Combine plain flour and cornstarch, sift through and mix well.
8 Add flour and orange juice alternatively into egg mixture in 3 batches, fold gently with spatula until well mixed. Add in corn oil, fold until well mixed. Add in grated orange zest, fold until well mixed.
9 Pour batter equally into 6 lined baking cups (7.5-cm).
10 Steamed version: Arrange baking cups in steamer rack, steam over medium heat for 8-9 minutes.
Baked version: Arrange baking cups 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.)
11 Unmould the steamed/baked Orange Egg Sponge Cakes and cool on wire rack.
Orange Egg Sponge Cakes (Ji Dan Gao): Steamed or Baked
Rate
Equipment
- 6 baking cups 7.5 cm
Ingredients
- 2 eggs grade A/size: L
- ⅛ tsp fine salt
- 95 g fine sugar
- 115 g plain flour
- 15 g cornstarch
- 75 g fresh orange juice
- 3 grated orange zest of 3 oranges, orange part only
- 2 tbsps corn oil
Instructions
- Steamed version: Bring the water of steamer to the boil.
- Baked version: Add a tray of water (about 2 cups) in the oven, preheat oven to 200°C/395°F.
- Grate orange zest from 3 oranges (orange part only).
- Squeeze out orange juice from fresh oranges (strain through), measure out 75 g of orange juice.
- Beat eggs, add in salt and sugar, 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. (Reminder: Beating egg mixture over warm water will shorten the time for it to become stiff. If it is not stiff enough, the batter will deflate quickly.)
- Combine plain flour and cornstarch, sift through and mix well.
- Add flour and orange juice alternatively into egg mixture in 3 batches, fold gently with spatula until well mixed. Add in corn oil, fold until well mixed. Add in grated orange zest, fold until well mixed.
- Pour batter equally into 6 lined baking cups (7.5-cm).
- Steamed version: Arrange baking cups in steamer rack, steam over medium heat for 8-9 minutes.
- Baked version: Arrange baking cups 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 steamed/baked egg sponge cakes and cool on wire rack.
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Nutrition (per serving)
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Looks yummy i’ll try this later. Thanks for sharing your recipe
Using same recipe n change d flavour?
Yes.
Must try out this recipe, tks for sharing.