Soft like a cloud, this mild and fluffy steamed sponge cake achieves its texture from steaming alone, with a distinct eggy taste that lends it its name of “egg cake” (Ji Dan Gao) in Chinese – a cuisine in which it has become a classic, recognisable confectionary.
- 7 eggs (60 g each)
- 150 g fine brown sugar
- 200 g cake flour (or low-protein flour)
- 10 g baking powder
- 20 g skimmed milk powder
- 20 g gelatin powder
- ½ tsp salt
- 50 ml corn oil
In a bowl, add the eggs and sugar. Beat until the sugar has been fully dissolved.
Add the cake flour, baking powder, skimmed milk powder, gelatin powder and salt. Mix in a clockwise direction until the batter is smooth and free of lumps.
Generously oil the insides and rim of each bowl or mould with the corn oil.
Fill bowls to the brim with batter.
Bring water to a boil in a steamer.
Place the bowls of batter in the steamer, leaving 4 cm of space between each bowl. Steam in two batches for 12 mins each.
Allow to cool for 5 mins before removing the steamed sponge cakes from the bowls.
TIP You will need seven heat-proof ceramic bowls of 100 ml each or heat-proof moulds (optional: handheld electric whisk).
Text & Photo: Hedy Khoo/Straits Times