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!
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
- 8 chicken eggs (large, room temperature)
- 2 duck eggs (large, room temperature)
- 580 g sugar
- 600 g all-purpose flour (sifted)
- 200 ml 100 plus (or any soda drink)
- 1 tsp vanilla extract
Instructions
- 1
Add eggs into a large mixing bowl of a stand mixer. Using high speed, beat eggs for one minute until light and fluffy.
- 2
Slowly add in sugar.
- 3
On medium high speed, continue to beat till thick, creamy, pale and double in volume.
- 4
Then, add in vanilla extract.
- 5
Using low speed, gradually whisk in sifted all-purpose flour.
- 6
Then, add in soda drink. Do not over mix.
- 7
Remove the mixing bowl from stand mixer and lightly stir with spatula to combine well.
- 8
Line a bamboo basket with parchment paper.
- 9
Pour the batter into the lined bamboo basket.
- 10
Place the bamboo basket onto a prepared steamer. Steam over high heat for 45 minutes.
- 11
And we're done! To test for doneness, insert a bamboo skewer into the centre of cake, it should come out clean.
- 12
Cut and serve after slightly cooled. As always, ENJOY!