Steamed Egg Sponge Cakes (Ji Dan Gao)
The traditional Chinese steamed egg sponge cakes or ji dan gao (Chinese: 鸡蛋糕) recipe is very simple. However, the egg cake produced by traditional recipe is usually dry. To yield a moister cake, this improved recipe has added some oil and plain water to the cake.
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Equipment
- 5 baking cups (7.5-cm)
Ingredients
Ingredients for Egg Sponge Cakes:
- 2 eggs grade A/size L
- 60 g ¼ cup + 1 tbsp fine sugar
- 75 g ½ cup + 1 ½ tbsps plain flour
- ½ tsp baking powder
- ½ tbsp corn oil
- 1 tbsp water
Instructions
- Bring the water of steamer to the boil.
- Whisk together eggs and sugar.
- 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.
- 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 (the ribbons formed by egg mixture will stay on surface for a while before dissolving slowly).
- Mix and sieve together plain flour and baking powder.
- Sieve flour into egg mixture in 2 batches, gently fold using spatula until blended.
- Add in corn oil and water, mix until blended.
- Pour batter into 5 lined baking cups (7.5-cm), gently tap the cups to burst large bubbles.
- Steam over medium heat for 8-9 minutes. The cakes are done when wooden stick inserted in the centre comes out clean.
- Unmould and cool cupcakes on wire rack.
Video
Notes
Make sure the egg mixture is very stiff before adding in other ingredients or the batter will deflate quickly.
Nutrition (per serving)
Calories: 139kcalCarbohydrates: 24gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 65mgSodium: 74mgPotassium: 41mgFiber: 0.4gSugar: 12gVitamin A: 95IUCalcium: 39mgIron: 1mg
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