Chinese Steamed Sponge Cake Recipe (ji dan gao)

Cake is a food that everyone can love. It is one of the most famous desserts worldwide, and can be transformed into anything the imagination can dream of.

Chinese Steamed Sponge Cake

This steamed cake is very similar in almost every way to making traditional baked cakes.

However, because it is steamed, I think the moisture has been better preserved, so the texture of the cake will be softer and smoother than a baked cake. Also, you can make this without an oven.

Chinese Steamed Sponge Cake

With a baked cake, they tend to use more oil to keep them moist, so using the “steaming” method can make the cakes relatively healthier. This is a delicious and sweet treat that can be had for breakfast or afternoon tea, and pairs great with yogurt, juice and other drinks!

Chinese Steamed Sponge Cake

Ingredients:

  • 1) 5 Eggs
  • 2) 110g of Low-gluten flour
  • 3) 20g of Corn oil
  • 4) 80g of Milk
  • 5) 80g of White sugar
  • 6) 3-5 small drops of White vinegar
  • An 8 inch round mold

Procedure:

Step 1: Separate the egg whites and egg yolks into separate bowls for use. (The bowl containing the egg white must be water-free and oil-free, otherwise, it will affect the effect texture.)

Chinese Steamed Sponge Cake step1

Step 2: Pour corn oil and milk into the egg yolk bowl.

Chinese Steamed Sponge Cake step2

Step 3: Whisk well with egg.

Chinese Steamed Sponge Cake step3

Step 4: Low-gluten flour is sieved into the bowl.

Chinese Steamed Sponge Cake step4

Step 5: Stir with a spatula into a batter.

Chinese Steamed Sponge Cake step5

Step 6: The batter is sifted through a sieve again to ensure it’s smooth with no clumps.

Chinese Steamed Sponge Cake step6Step 7: Put a little white vinegar (or lemon juice) in the egg whites. Pour the sugar into the egg white bowl over 3 separate times- first, pour 1/3 sugar, and use the electric egg beater to whip it so that it looks like the image below.

Chinese Steamed Sponge Cake step7

Step 8: Pour in 1/3 of the sugar and turn it to the high-speed and mix further.

Chinese Steamed Sponge Cake step8

Step 9: Pour in the last 1/3 of the remaining sugar and continue to blend it into a meringue at high speed.

Chinese Steamed Sponge Cake step9

Step 10: Add the blended egg whites into the batter.

Chinese Steamed Sponge Cake step10

Step 11: Mix and smooth evenly. (Note: stir very gently, so as to keep the fluffiness of the egg white)

Chinese Steamed Sponge Cake step11

Step 12: Pour into an 8-inch round mold.

Chinese Steamed Sponge Cake step12

Step 13: Gently drop the cake mold on the counter to get out the air bubbles and cover with cooking plastic wrap. (It will make sure that the water from the steamer won’t affect the cake.)

Chinese Steamed Sponge Cake step13

Step 14: Pour the appropriate amount of water into the steamer, boil it, put the mould into the steamer, and steam for about 40 minutes. (Pay attention to the heat to keep is medium-low)

Chinese Steamed Sponge Cake step14

Step 15: Turn off the heat, remove the mold and uncover the plastic wrap.

Chinese Steamed Sponge Cake step15

Step 16: After cooling, it can be released from the mold. (Place on a mesh rack to prevent condensation on the bottom and the cake getting soggy.)

Chinese Steamed Sponge Cake step16

Step 17: Serve with a glass of milk, yogurt, or fresh fruit- ENJOY!

Chinese Steamed Sponge Cake step17

Tips

1: Be sure to add the sugar into the egg whites in 3 separate times, whipping slightly thicker after each addition. (When the eggbeater is lifted, the meringue will hang down a long pointed tip, but it will not drip.)

2: You can use the meringue for several different types of cakes, such as angel food cake, etc. Just whip the egg whites thicker.

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