Fluffy Chinese Egg Cakes (Ji Dan Gao): Bakery-Style Recipe
30 minutes
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About Fluffy Chinese Egg Cakes (Ji Dan Gao): Bakery-Style Recipe
Indulge in the irresistible delight of authentic Chinese Baked Egg Cakes (Ji Dan Gao), a fluffy and tender treat found in bakeries across China. This recipe, adapted from a cherished family recipe, unveils the secret to achieving that signature light and airy texture.Each bite is a cloud of delicate sweetness, perfectly balanced and utterly addictive. Prepare to be amazed by how easily you can recreate these bakery-style cakes in your own kitchen.These Ji Dan Gao are incredibly versatile; enjoy them as a delightful breakfast treat, an afternoon snack, or a charming dessert. Get ready to bake a batch (or two!) because once you try these, you won't be able to stop at just one.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Cakes:
- 2 Egg large, room temperature
- 1/2 cup All-Purpose Flour
- 1 tbsp Corn Starch also known as cornflour
- 3.5 tbsp Sugar do not use powdered or icing sugar., granulated
- 1 tsp Vegetable Oil
- 1 Lemon Zest finely grated zest of 1 lemon, optional - adds brightness and masks eggy odor
- 1/4 tsp Baking Powder for extra lift (optional but recommended)
- Pinch Salt enhances the flavors
For Baking:
- 12 Paper Cupcake Liners
- 12-cup Muffin Tin
Instructions
Preheat & Prep
- Preheat your oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
Cream Eggs & Sugar
- In a large bowl of a stand mixer, whisk together the eggs and granulated sugar at medium speed. Continue whisking for 12-15 minutes, or until the mixture is pale, fluffy, and forms a ribbon when you lift the whisk.
Combine Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
Add Flavorings
- Stir in the vegetable oil and lemon zest (if using) until just combined. Do not overmix.
Bake the Cakes
- Fill each paper liner about 2/3 full with batter. Bake for 19-20 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
Cool & Enjoy
- Let the cakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Recipe Notes
Expert Tips for Perfect Ji Dan Gao
- Room Temperature Eggs are Key: Using room temperature eggs helps them emulsify better with the sugar, resulting in a lighter and fluffier batter.
- Don't Overmix: Overmixing the batter can lead to tough cakes. Gently fold in the dry ingredients until just combined.
- Granulated Sugar Matters: Using granulated sugar is crucial for achieving the right texture. Powdered sugar will result in a denser cake.
- Baking Time Adjustment: Ovens vary, so keep an eye on your cakes. If they start to brown too quickly, tent them loosely with foil.
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Recipe Nutrition
Calories: 49kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gTrans Fat: 0.004gCholesterol: 27mgSodium: 11mgPotassium: 17mgFiber: 0.2gSugar: 4gVitamin A: 40IUVitamin C: 1mgCalcium: 6mgIron: 0.4mg
Kaveri Obhan
Articles: 2
4 Comments
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Yum! This recipe is a must-try.
Such a delicious dish! Thank you.
This is so inspiring! Can’t wait to cook it.
Lovely and perfect cake!!
