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

range Egg Sponge Cakes (Ji Dan Gao) Steamed or Baked
range Egg Sponge Cakes (Ji Dan Gao) Steamed or Baked
 

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.

Orange Egg Sponge Cakes (Ji Dan Gao) Steamed or Baked

Baked version: Add a tray of water (about 2 cups) in the oven, preheat oven to 200°C/395°F.

Orange Egg Sponge Cakes (Ji Dan Gao) Steamed or Baked
 

2 Grate orange zest from 3 oranges (orange part only).

Orange Egg Sponge Cakes (Ji Dan Gao) Steamed or Baked

3 Squeeze out orange juice from fresh oranges (strain through), measure out 75 g of orange juice.

Orange Egg Sponge Cakes (Ji Dan Gao) Steamed or Baked
 

4 Beat eggs, add in salt and sugar, beat until combined.

Orange Egg Sponge Cakes (Ji Dan Gao) Steamed or Baked

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.

Orange Egg Sponge Cakes (Ji Dan Gao) Steamed or Baked

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.)

Orange Egg Sponge Cakes (Ji Dan Gao) Steamed or Baked
Orange Egg Sponge Cakes (Ji Dan Gao) Steamed or Baked

7 Combine plain flour and cornstarch, sift through and mix well.

Orange Egg Sponge Cakes (Ji Dan Gao) Steamed or Baked

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.

Orange Egg Sponge Cakes (Ji Dan Gao) Steamed or Baked

9 Pour batter equally into 6 lined baking cups (7.5-cm).

Orange Egg Sponge Cakes (Ji Dan Gao) Steamed or Baked
Orange Egg Sponge Cakes (Ji Dan Gao) Steamed or Baked

10 Steamed version: Arrange baking cups in steamer rack, steam over medium heat for 8-9 minutes.

Orange Egg Sponge Cakes (Ji Dan Gao) Steamed or Baked

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.)

Orange Egg Sponge Cakes (Ji Dan Gao) Steamed or Baked

11 Unmould the steamed/baked Orange Egg Sponge Cakes and cool on wire rack.

Orange Egg Sponge Cakes (Ji Dan Gao) Steamed or Baked
Orange Egg Sponge Cakes (Ji Dan Gao) Steamed or Baked

range Egg Sponge Cakes (Ji Dan Gao) Steamed or Baked

Orange Egg Sponge Cakes (Ji Dan Gao): Steamed or Baked

Made with fresh orange juice and zest, the nice aroma of orange has overpowered the eggy smell. Steam it or bake it, you decide!
5 from 2 votes

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Prep Time 44 mins
Cook Time 30 mins
Total Time 1 hr 14 mins
Course Appetizer, Breakfast, Cake, Dessert
Cuisine Baking
Servings 6 pieces
Calories 167 kcal

Equipment

  • 6 baking cups 7.5 cm

Ingredients
 
 

  • 2 eggs grade A/size: L
  • 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

Instructions
 

  •  Steamed version: Bring the water of steamer to the boil.
    Orange Egg Sponge Cakes (Ji Dan Gao) Steamed or Baked
  • Baked version: Add a tray of water (about 2 cups) in the oven, preheat oven to 200°C/395°F.
    Orange Egg Sponge Cakes (Ji Dan Gao) Steamed or Baked
  • Grate orange zest from 3 oranges (orange part only).
    Orange Egg Sponge Cakes (Ji Dan Gao) Steamed or Baked
  • Squeeze out orange juice from fresh oranges (strain through), measure out 75 g of orange juice.
    Orange Egg Sponge Cakes (Ji Dan Gao) Steamed or Baked
  • Beat eggs, add in salt and sugar, beat until combined.
    Orange Egg Sponge Cakes (Ji Dan Gao) Steamed or Baked
  • 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.
    Orange Egg Sponge Cakes (Ji Dan Gao) Steamed or Baked
  • 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.)
    Orange Egg Sponge Cakes (Ji Dan Gao) Steamed or Baked
  • Combine plain flour and cornstarch, sift through and mix well.
    Orange Egg Sponge Cakes (Ji Dan Gao) Steamed or Baked
  • 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.
    Orange Egg Sponge Cakes (Ji Dan Gao) Steamed or Baked
  • Pour batter equally into 6 lined baking cups (7.5-cm).
    Orange Egg Sponge Cakes (Ji Dan Gao) Steamed or Baked
  • 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.)
    Orange Egg Sponge Cakes (Ji Dan Gao) Steamed or Baked
  • Unmould the steamed/baked egg sponge cakes and cool on wire rack.
    range Egg Sponge Cakes (Ji Dan Gao) Steamed or Baked

Video

Notes

This recipe yields 6 pieces of (7.5 cm) cupcakes. 
The nutritional value for reference is for 1 cupcake. 
 
 

Nutrition (per serving)

Calories: 167kcalCarbohydrates: 34gProtein: 4gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 55mgSodium: 70mgPotassium: 66mgFiber: 1gSugar: 17gVitamin A: 104IUVitamin C: 6mgCalcium: 13mgIron: 1mg
Keyword ji dan gao, orange egg sponge cake, orange muffins
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