Baked Chinese Egg Cakes (Ji Dan Gao)

4.40 from 5 votes

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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Served AsDesserts
CuisineChinese, Desserts
Recipe Taste Sweet
Servings 12


  • 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


  • 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.

Please appreciate the author by voting!

4.40 from 5 votes

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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Kaveri Obhan
Kaveri Obhan

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