Ji Dan Gao (雞蛋糕)

I wanted to do something simple on a Monday night since I still have some pound cakes left. I decided on making this Ji Dan Gao (雞蛋糕) from quzzine. Simple recipe, but required skills for the folding of flour into the eggs. As I used my mixer on low to fold the flour, I might have caused the air bubbles to break, thus causing my steamed cake to be quite dense, rather than light and fluffy. However, the taste is pretty good. I like the strong egg taste.

I took this picture when the mixer was on high speed. Use your "AV" mode if you have, then press your "macro" button. You'll be able to capture it like I do.

Recipe extracted from quzzine.


300g plain flour
270g sugar
6 eggs

1. Sift the flour and set aside.
2. Beat the eggs till pale white and slowly add in sugar. Continue to beat the egg mixture till ribbon-stage. Heat up the wok for steaming.
3. Fold in the flour to the egg mixture gently.
4. Pour batter into cake tin lined with wax paper. Place it in the heated wok for 45 mins to 1 hour.
5. Check for doneness when skewer inserted into centre of cake comes out clean.


Anonymous said...
March 10, 2009 at 11:26 AM

Jane.... That reminds me of the old days when my mum steam her own Ji Dan Guo and Huat Kueh!! DROOL!!

She added Ice Cream Soda to the Ji Dan Gao... YUMMY!

Too bad, she cannot remember how she do it. :-(

Honey Bee Sweets said...
March 10, 2009 at 11:31 AM

Wow, you Fa Gao really rise to the occasion! Very high yeah. Great job! ;) I have been wanting to make it too...you beat me to it, haha.

Honey Bee Sweets said...
March 10, 2009 at 11:32 AM

Sorry I ment Ji Dan Gao, heehee.

Passionate About Baking said...
March 10, 2009 at 1:37 PM

Hi Fiona,
Put ice cream soda? Sounds cool leh! Why everyone's mum made them this when they were younger? I don't recall my mum making this for me leh! Heehee... Can try to make her recall the recipe or not?? I would really like to try.

Heehee... for once I made something b4 u do! Hahaha...for a while I thot u were confused...you were not actually! Except that fa gao is so much easier to say then ji dan gao! I like this ji dan gao because it really has very strong egg taste, smell & everything. My colleague commented that the picture on the whole ji dan gao looks like an over-sized "ferraro roche"! Hahahah...

Elyse said...
March 10, 2009 at 1:53 PM

Mmm, this looks great! I love all the pics--especially the one of your whipped eggs!!

quizzine said...
March 11, 2009 at 10:48 AM

Hi Jane,
Glad that you tried this out! The traditional way of doing it is to add in orange juice (aerated ones), and to use 1 joss stick to determine how long to steam the ji dan gao. Original recipe calls for 1 kati flour, 1 kati sugar, 10 eggs, havent find out how much orange juice to use though. And we have to use the 'cane-typed with holes' container to steam the cake, if u know which type i'm referring to. I tried it once when i was in my teens ;-) I planned to do the ji dan gao again, which i'm still scheduling my time...kekeke

quizzine said...
March 11, 2009 at 10:50 AM

Forgotten 1 more impt note, my mum & aunt used to do the whole process by hand, including beating of eggs! U need strong muscle;p

shirlyn said...
September 15, 2009 at 1:19 AM

HIHI..i use to make this by hand as well. I got this recipe from my grandma..she passed away 2 years ago and my aunt decided to get me make this for her upcoming birthday..i am trying to research on it more as i don't remember must about how to make it other than the super torturing mixing process..i read one recipe online with 7 up in it..wonder why..damn cool..

Passionate About Baking said...
September 15, 2009 at 6:53 PM

Hi Shirlyn,
Oh, I'm so sorry to hear about your grandma. I'm sure all these ji dan gao made by those elderly must be very nice! Those were the days where they made such lovely steamed cakes-so simple and nice!
Oh yes, I made once with 7-up too! 7-up is supposed to help aerate the cake to be holey and fluffy. Do try that! Good luck in your mixing again! :)

Timohosg said...
June 24, 2012 at 12:30 AM

Hi Shirlyn, just want to check. what kind of flour do you use to make this? I'm just a novice cook here, trying to learn some cooking

chin said...
July 22, 2012 at 6:59 AM


passionbaker said...
July 22, 2012 at 9:36 AM

Hi Chin,
Yes, add the flour in batches to fold in slowly. Ensure that the flour is folded in before adding another batch. Best to use a spatula to fold it in carefully.
Beat the eggs until ribbon stage where you can draw an "8" on it without it disappearing too fast. Hope this helps.

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