Name: Baked Chinese Egg Cakes (Ji Dan Gao)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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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Recipes

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

Cook Time 20

Total Time 30

Served AsDesserts

CuisineChinese, Desserts

Recipe Taste Sweet

Servings

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

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.