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Steamed Egg Sponge Cake (Ji Dan Gao 鸡蛋糕)

by Angie Liew
Steamed Egg Sponge Cake (Ji Dan Gao)

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Steamed Egg Sponge Cake (Ji Dan Gao)

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!

Steamed Egg Sponge Cake (Ji Dan Gao)

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)

Steamed Egg Sponge Cake (Ji Dan Gao)

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Steamed Egg Sponge Cake (Ji Dan Gao 鸡蛋糕)

Recipe by Huang Kitchen, Angie Liew
Steamed Egg Sponge Cake, known as Ji Dan Gao 鸡蛋糕 is a light and fluffy Chinese spongecake with eggy goodness. This version of steamed cake is the simplest as it only consists of egg-sugar-flour. There’s even no leavening agent added as it has been replaced with soda water!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes

Tap or Hover to Adjust Servings

Servings: 12 pieces


  • 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.
    • Add sugar.
      Slowly add in sugar.
    • Beat till thick and creamy.
      On medium high speed, continue to beat till thick, creamy, pale and double in volume.
    • Add vanilla extract.
      Then, add in vanilla extract.
    • Add all-purpose flour.
      Using low speed, gradually whisk in sifted all-purpose flour.
    • Add soda drink.
      Then, add in soda drink. Do not over mix.
    • Lightly stir to combine.
      Remove the mixing bowl from stand mixer and lightly stir with spatula to combine well.
    • Line a bamboo basket.
      Line a bamboo basket with parchment paper.
    • Pour batter into bamboo tray.
      Pour the batter into the lined bamboo basket.
    • Place on steamer.
      Place the bamboo basket onto a prepared steamer. Steam over high heat for 45 minutes.
    • Steamed Egg Sponge Cake (Ji Dan Gao)
      And we're done! To test for doneness, insert a bamboo skewer into the centre of cake, it should come out clean.
    • Steamed Egg Sponge Cake (Ji Dan Gao)
      Cut and serve after slightly cooled. As always, ENJOY!


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You can replace some of the chicken eggs with duck eggs. Due to higher protein content in the whites of duck eggs, when beaten duck eggs will whip up higher, resulting in a fluffier sponge cake. Duck eggs also make the cake taste richer.
As the flavour of the cake comes from the eggs, use good quality or free range eggs if possible.
Lightly tap filled bamboo basket on tabletop before steaming to remove air bubbles.
If you run out of water during steaming, carefully add boiling water to steamer.
Take care when removing lid from the steamer so as to prevent water from dripping on the sponge cake.
Do make sure the wok used is large enough to fit the bamboo steamer  and has ample space for the batter to rise and the steam to circulate.
The cake is best when served warm. Leftovers can be reheated in the microwave or can be steamed for a couple of minutes on high heat.
Course: Desserts, Snacks
Cuisine: Asian, Chinese, Malaysian
Keyword: Chinese, eggs, Pastry, steamed, steamed cake

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