Chinese egg cake, also known as Ji Dan Gao in Mandarin is a kind of sponge cake with only 4 ingredients (probably this is the only recipe that I could remember). As the flavour comes from the eggs, using good quality free range eggs is quite important.
The following recipe which I got from Bake for Happy kids with minor modification is for baking instead of steaming. I'm not sure if it will yield the same result if it was steamed. Maybe someone can try and let me know :P
Recipe:
(original recipe asked for a 5-6 inch round cake tin, but I used a 8 inch round cake tin which resulted in a shorter cake)
3 egg yolks
1 egg
50g corn oil
65g self raising cake flour (mix 65g cake flour with 1/2 tsp baking powder if you don't have self raising flour)
3 egg whites
50g icing sugar
1. Beat egg yolks and egg in a mixing bowl with a hand whisk.
2. Add in corn oil and stir to combine.
3. Sift in self raising cake flour and mix well. Leave the egg yolk mixture aside.
4. Beat the egg whites in another mixing bowl.
5. Gradually add in the sugar when the egg whites start to thicken. Beat until firm peak stage.
6. Loosen the egg yolk mixture by slowly stirring the mixture from the bottom of the mixing bowl using a whisk.
7. Add the egg white mixture onto the egg yolk mixture in 3 batches. Mix until they are almost combined on each addition. Lastly, scrape down and fold until everything is evenly combined.
8. Line cake pan with parchment paper. Pour batter onto the cake pan and spread the batter evenly. Lightly bang the cake pan on the table top a few times to release the air bubbles.
9. Bake in a pre-heated oven at 160c for about 30mins or until the inserted skewer comes out clean.
10. Remove the cake from the tin and let it cool on a wire rack.
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