Baked Chinese Egg Cakes (Ji Dan Gao) - Plattershare - Recipes, food stories and food lovers

Baked Chinese Egg Cakes (Ji Dan Gao)

Recipe by Kaveri Obhan
4.40 from 5 votes
Served As Desserts
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 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine Chinese, Desserts
Recipe Category Contains Egg
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
  • zest of one 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.


Stores at room temperature for 4-5 days.
Check Your Daily Calorie NeedsSee our Calorie Calculator

Share your love
Kaveri Obhan
Kaveri Obhan

No comments yet

Leave a Reply