Baked Chinese Egg Cakes (Ji Dan Gao)
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Light, fluffy, tender egg cakes you will find in every bakery in China ! You just can't stop at one ! Adapted from a Chinese recipe.
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Ingredients
- 2 egg room temperature
- 1/2 cup All Purpose Flour
- 1 tbsp Cornflour
- 3.5 tbsp Castor Sugar do not use icing Sugar or powdered Sugar
- 1 teaspoon Oil
- 1 Lemon Zest of 1 lemon, optional - but do add if you are not a fan of egg smell
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Instructions
- Preheat the oven to 180 degrees centigrade.
- Add eggs and castor sugar in a bowl of a stand mixer. Whip at medium speed until light and fluffy.
- This may take 12- 15 minutes until the mixture reach the ribbon stage so do not rush.
- Sift flour and cornflour in the egg sugar mixture. Combine well using cut and fold method with the help of a spatula.
- Add the oil and zest and mix until combined.
- Prepare a muffin tin with 12 paper liners and pour the batter in up to 2/3rd of the liner.
- Bake for 19 to 20 minutes until the top is browned.
Notes
- Store at room temperature for 4-5 days.
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Recipe Nutrition
Calories: 49 kcal | Carbohydrates: 8 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 0.3 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 0.5 g | Trans Fat: 0.004 g | Cholesterol: 27 mg | Sodium: 11 mg | Potassium: 17 mg | Fiber: 0.2 g | Sugar: 4 g | Vitamin A: 40 IU | Vitamin C: 1 mg | Calcium: 6 mg | Iron: 0.4 mg
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Lovely and perfect cake!!