Steaming cake is the best for such weather as it does not heat up my whole kitchen. Ji Dan Gao （鸡蛋糕）is a traditional sponge cake which I love to eat during my childhood days till today. It is a soft and fluffy spongy cake which goes well with a cup of hot coffee/ tea/ Milo.
I'm gona show you how easy it is to whipped up this steamed egg cake in a jiffy. Enjoy!
Ingredients (Make one 6 inch cake)
3 eggs
120g caster sugar
0.5 tbsp condense milk
150g cake flour
70g soda water / 7 -up / sprite
2 tsp oil
**This recipe sweetness is just nice for me as it is not very sweet. Please try this recipe first. If it is sweet for you then reduce the sugar level from here.
**Timing given is just a guideline. Please always check 5 min beforehand.
** For readers who do not like eggy taste, you can add 1 tsp of vanilla extract into the cake batter.
** If your not using steaming basket 蒸笼 always remember to use a cloth and cover the wok /pot lid to prevent water droplets disfiguring your cake.
Method
- Boil a pot of water to steam the cake later.
- Line baking paper on 6 inch baking tin
- Sieve the flour and leave it aside.
- Use electric mixer and whisk the eggs, condense milk and sugar till "ribbon stage". (Very thick and pale white looking stage. Failing to do so may render the cake to be dense and unfluffy.)
- Add and fold the flour and soda water in alternate manner. (Flour-->soda water-->Flour--> soda water etc)
- Lastly add oil into the batter and combined well. (Do not over-fold)
- Steam under medium to medium high heat for 30min if you want your cake to have a slight dome shaped. (If you like "Huat Kueh" appearance, remember to sprinkle sugar making a "cross" over the cake and steam under high heat for 30min.)
- Use a skewer to check whether is there any batter clinging on it. If the skewer is clean, put the cake on a cooling rack to cool.
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