Saturday, May 9, 2009

Ji Dan Gao (雞蛋糕)

I am a strange person. When I am busy and tired, I seem to find more things to add on to my load.

There is this bottle of 7-Up on my kitchen table. I very seldom take soft drinks, and I only bought this because I was planning on baking something with it. I have seen many recipes using fizzy drinks while trawling the Net - cola ribs and sponge cakes being the most common ones. I wanted to try the latter.



















Today, I was really physically exhausted. But my mind was oh, so alert! I was itching to bake something, and decided to make Ji Dan Gao which called for that bottle of 7-Up to be used. 

The recipe was straightforward, as was the making. I'm happy to say that it was very well-received by the young and old in my house :) The kids had this as a bedtime snack.

Ji Dan Gao
(I adapted this recipe from a random forum thread, dated Nov 2006!)
- 4 large eggs
- 210g caster sugar
- 230g low gluten flour, sifted (eg, Cake Flour or Top Flour)
- 1 tsp ovalette (optional, though cake may not be as soft)
- 1 tsp vanilla extract (which I omitted cos I wanted to taste the natural egg flavour)
- 6 tbsp ice-cream soda or 7-Up 

1. Whisk the eggs and sugar till creamy and stiff. The mixture should look a very pale yellow and the volume should double. In baking terms, beat till "ribbon stage".

2. Add in ovalette and vanilla extract (I omitted this stage).

3. Fold in the flour in thirds, alternating with the soda, and ending with flour. I had sifted my cake flour 3 times prior, to give make it light and airy.

4. Pour mixture into a bamboo steamer lined with greaseproof paper (I used my 6-inch baking tin, lined, and it turned out well too).

5. Steam the cake on high, for about 20-30 mins (I steamed for 30 mins).

6. Ensure that the cake is cooled before cutting, else it will crumble. 

Just moments ago, I had 2 slices of this eggy sponge cake with some milk tea and it was yummilicious!


10 comments:

  1. I love Ji Dan Gao! I never knew you could make it with fizzy drinks! Wow! Must try! Thanks!

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  2. Hi Camemberu! Oh happy day :) One of my favourite bloggers in da house! Tra la la ...

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  3. Looks great! I am endeavouring in baking this for my Daddy as he misses my late grandma's jidangao. Hopefully, it will go well. Thanks for your recipe! :)

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  4. Hi,

    I tried your recipe today - but the cake didnt crack on top - may i know where went wrong? is it i need to add in baking powder to make it crack like yours?

    hope to have your advice in this

    rgds lieng

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  5. Hi Lieng, actually, there is no need to use any leavening agents because fizzy drinks already contain bicarbonate of soda. It does happen, you know, this thing about getting the crack on top (people refer to it as the cake "smiling"). Sometimes it "smiles", sometimes it doesn't. Most of the time, it "smiles" for me. But on and off, I do get a flat cake. Still tastes good, though. Try making the batter a little thinner? Maybe add an extra 1 or 2 tbsp of 7-Up?

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  6. Hi Ju,

    Thanks for your feedback - will try again another time to see the outcome.

    Rgds Li Eng

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  7. Hi L'il T, it's so strange we enjoy similar food ... Not sure if it's becos I am Teochew or it's just a coincidence!

    I love Ji Dan Gao too and also Har Cheong Kai and also Claypot Rice. I can't seem to stop reading your blog because I kept finding those little "treasures" here and there!

    Those Ji Dan Guo pictures simply make me 'smile' cos I miss my Grandma's version. I used dread helping her beat the egg and sugar using the old spring type egg beater. Imagine making 20 eggs at a go in a plastic pail! Brings back those good old memories. Granny did not use 7-up though but I will try this out!

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  8. 'hi I'd tried few baking recipe but non of it successful was wondering why...?For this eggy cake, it came out not soft at all and flat.

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  9. Thank u for this wonderful recipe. I made it this afternoon. The cake is soft and tasted wonderfully similar to the one we bought outside but even better. This is a keeper for me. Carol.

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  10. This is my mum's fave cake. I made this for her yesterday as a thank you for everything she has done for the family lately. (She works all day and still comes home from the office at 7pm to cook, clean and do the laundry and dishes). The results were great! The cake was soft and it tasted store-bought. My mum loved it! This recipe is definitely a keeper. One thing though, how did you get it to open up like that? Did you make an incision or did it open on its own?

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