Description
Chinese Egg Cake, or Ji Dan Gao, is a traditional light and fluffy sponge cake known for its airy texture without the use of butter or baking powder. This simple yet elegant dessert relies on well-beaten eggs for its rise and is perfect served plain or dusted with powdered sugar.
Ingredients
Scale
Main Ingredients
- 4 large eggs, room temperature
- 100 grams (1/2 cup) granulated sugar
- 120 grams (1 cup) cake flour (or all-purpose flour sifted)
- 1/4 teaspoon salt
Optional Ingredients
- 1/2 teaspoon vanilla extract (optional)
- 2 tablespoons milk (optional, for a softer texture)
- 1 tablespoon neutral oil (optional, for added moisture)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line an 8-inch round or square cake pan with parchment paper, ensuring not to grease the sides.
- Beat Eggs and Sugar: In a large mixing bowl, beat the eggs on high speed for 5–7 minutes until pale, thick, and tripled in volume. Gradually add granulated sugar while mixing until the mixture forms ribbons when the beaters are lifted. Add vanilla extract if using.
- Prepare Dry Ingredients: Sift together cake flour and salt to ensure an even mixture and aeration.
- Fold Flour into Eggs: Gently fold the sifted flour and salt into the egg mixture in batches using a spatula, taking care not to deflate the batter and preserving airiness.
- Add Milk and Oil (Optional): If using, mix milk and neutral oil in a small bowl, then fold gently into the batter at the end to add moisture and softness.
- Pour Batter and Tap Pan: Pour the prepared batter into the lined pan and gently tap the pan on the countertop to release trapped air bubbles.
- Bake: Bake in the preheated oven for 25–30 minutes until the cake top is golden and a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 5 minutes, then remove the cake from the pan and transfer to a wire rack to cool completely.
Notes
- The key to the cake’s rise and fluffy texture is beating the eggs thoroughly until tripled in volume.
- Traditional Ji Dan Gao contains no butter or baking powder, resulting in a very light and delicate sponge.
- Serve the cake plain or with a dusting of powdered sugar for a simple, elegant treat.
