Baked Chinese Egg Cakes (Ji Dan Gao)

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.

4.50 from 4 votes

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Prep Time 10

Cook Time 20

Total Time 30

Served As Desserts

Recipe Cuisine Type Chinese, Desserts

Servings

Calories 49 kcal

Equipment

Ingredients

2 Eggs room temperature
1/2 cup All Purpose Flour
1 tbsp Corn Flour
3.5 tbsp Castor Sugar do not use icing Sugar or powdered Sugar
1 tsp 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.

Notes

Store at room temperature for 4-5 days.

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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

Keyword cake recipes, chinese, egg, eggs

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