Ji Dan Gao, Steamed Egg Sponge Cake

And so after the small success I had with the huat kueh, I decided to try the traditional steamed egg sponge cake I used to love when I was younger, that was before I acquired the savory tooth. Haha.

update 1: I geniusly forgot to draw the cross, I opened the lid of the steamer to quickly do that with a knife when it was just into the wok for 3mins, and my kueh was already looking like the hunchback of Notre Dame again. Sigh. Shall wait a little bit more to see if it will actually look good.

update 2:it’s a flop. Horrible horrible flop. I followed the recipe to the T and I can’t figure out what’s wrong. I’m changing the recipe I’m using.

update 3:Success. But gone before I had a chance to take good pictures of it.

Mine looked something like that. We wrapped the bowl with grease-proof paper and steamed it. Tadah.

 image taken from reddotphoto.

Like the huat kueh, I reduced the portion by half.
New recipe adapted from mimibakeryhouse.

Ingredients:
2 Large Eggs
100g Fine Sugar
120g Cake Flour, sifted 2 – 3 times
0.5 Teaspoon Vanilla Extract
60ml F&N Ice Cream Soda

Directions:

1. Whisk eggs in a large mixing bowl till frothy, add in sugar in 3 – 4 batches to ensure it is well incorporated.

2. Add vanilla essence and continue beating until the batter becomes very pale (almost ivory), thick and creamy.

3. Meanwhile, heat up wok, pot or steamer until you get a gentle boil. (Do make sure the pot/steamer is large enough to fit the cake tin and has ample space for the batter to rise and steam to circulate.)

4. Fold in the sifted flour in thirds, alternating with the soda and ending with flour.

5. Pour the cake mixture into prepared baking tin lined with greaseproof paper. Draw an X, or sprinkle sugar in an X to achieve the “smiley” effect.

6. Pop it into the pot/steamer, cover and steam on high heat for about 30 minutes or when skewer insert and comes out clean.

7. Once done, remove the cake from tin, place it on a rack and allow to cool before cutting. You can peel off the greaseproof paper while it’s hot if you’re worried about it sticking and hard to peel.

Bon appetit. 

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