A Classic Chinese Steamed Cake: Steamed Egg Sponge Cake, Ji Dan Gao
Steamed Egg Sponge Cake (Ji Dan Gao 鸡蛋糕), I call them light and fluffy Chinese spongecake. Ji Dan Gao is a household homemade cake more especially to Chinese families. I grew up having these frequently during festive seasons. This recipe of steamed cake is easy as it only consists of egg, sugar and flour. Any leavening agent has been replaced with soda water!
A Light Cake With All The Goodness Of Eggs
This is a recipe is simplified further if an electric mixer is used to beat the batter. This beats more air into the batter, producing a lighter cake. I just love the subtle egg aroma it gives. Coupled with soft vanilla sweetness, this cake is perfect for snacking anytime, any day. Due to the moist nature of steaming, this sponge cake is so much softer and moister. As always, ENJOY!
Steamed Egg Sponge Cake (Ji Dan Gao 鸡蛋糕)
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- 8 chicken eggs, large, room temperature
- 2 duck eggs, large, room temperature
- 580 grams sugar
- 600 grams all-purpose flour, sifted
- 200 ml 100 plus, or any soda drink
- 1 tsp vanilla extract
- Add eggs into a large mixing bowl of a stand mixer. Using high speed, beat eggs for one minute until light and fluffy.
- Slowly add in sugar.
- On medium high speed, continue to beat till thick, creamy, pale and double in volume.
- Then, add in vanilla extract.
- Using low speed, gradually whisk in sifted all-purpose flour.
- Then, add in soda drink. Do not over mix.
- Remove the mixing bowl from stand mixer and lightly stir with spatula to combine well.
- Line a bamboo basket with parchment paper.
- Pour the batter into the lined bamboo basket.
- Place the bamboo basket onto a prepared steamer. Steam over high heat for 45 minutes.
- And we're done! To test for doneness, insert a bamboo skewer into the centre of cake, it should come out clean.
- Cut and serve after slightly cooled. As always, ENJOY!