Steamed Egg Sponge Cake (Ji Dan Gao 鸡蛋糕)

Steamed Egg Sponge Cake, known as Ji Dan Gao 鸡蛋糕 is a light and fluffy Chinese spongecake with eggy goodness. This version of steamed cake is the simplest as it only consists of egg-sugar-flour. There’s even no leavening agent added as it has been replaced with soda water!

📝 Ingredients

• 8 chicken eggs (large, room temperature)
• 2 duck eggs (large, room temperature)
• 580 grams sugar
• 600 grams all-purpose flour (sifted)
• 200 ml 100 plus (or any soda drink)
• 1 tsp vanilla extract

👨‍🍳 Instructions

1. 1Add eggs into a large mixing bowl of a stand mixer. Using high speed, beat eggs for one minute until light and fluffy.
2. 2Slowly add in sugar.
3. 3On medium high speed, continue to beat till thick, creamy, pale and double in volume.
4. 4Then, add in vanilla extract.
5. 5Using low speed, gradually whisk in sifted all-purpose flour.
6. 6Then, add in soda drink. Do not over mix.
7. 7Remove the mixing bowl from stand mixer and lightly stir with spatula to combine well.
8. 8Line a bamboo basket with parchment paper.
9. 9Pour the batter into the lined bamboo basket.
10. 10Place the bamboo basket onto a prepared steamer. Steam over high heat for 45 minutes.
11. 11And we're done! To test for doneness, insert a bamboo skewer into the centre of cake, it should come out clean.
12. 12Cut and serve after slightly cooled. As always, ENJOY!