Steamed Egg Sponge Cake (Ji Dan Gao 鸡蛋糕)
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!
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Servings: 12 pieces
Ingredients
- 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!
Instructions
Enjoy!
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Notes
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.