These look absolutely scrumptious and I will have to make these, soon. Sign up to receive our 5-Day Chinese Cooking Crash Course and recipe updates. Press the prepared parchment paper into the muffin tin and pipe in the egg cake mixture. This is a cake that can be made at a moment’s notice, as it needs just a handful of ingredients, which are everyday items that you are likely to have stocked in your pantry or larder – mainly, eggs, sugar, flour and oil. Carefully cut off the tip of the bag when you’re ready to pour the mixture. If you’re using a scale, measure out 25 g and 40 g sugar separately. How to Make Steamed Bao Buns (Gua Bao Buns), Sheng Jian Bao (生煎包, Shanghai Pan-Fried Pork Buns), Dou Fu Nao (豆腐脑, Beijing-Style Tofu Pudding with Gravy), The Ultimate Guide to Making Douhua (Tofu Pudding), Sui Mi Ya Cai (碎米芽菜, Preserved Mustard Greens), Cut the paper into 6×6” (15cmx15cm) squares, Fold twice to create cross lines in the center, Cut 2.5” (6.5 cm) slits along the center lines so it can easily be folded into the muffin tin, The mixture should be silky and light in color once fully mixed, Add the milk, oil, and vanilla and mix again, The egg yolk should turn paler and more even in texture, Sift the flour and cornstarch into the egg yolk mixture, It’s done once it forms stiff peaks when you pull out the mixer, Fold 1/3 of the egg white mixture into the egg yolk mixture, Add the mixture back to the bowl with the egg whites. This step is the key of success and may take 12- 15 minutes until the mixture reach the ribbon stage. The lemon juice (or cream of tartar) acts as a stabilizer and adds a very mild zing to the egg cakes. Old style Chinese egg cake calls everybody’s childhood memory. I might try your steamed one next time. Mix again until it’s evenly incorporated. The Chinese bakeries that produce these products are present in countries of Chinese ethnicity, and across the world in Chinatowns. Once done baking, carefully remove the cakes from the muffin tin and lay them on the side on a wire rack. This Chinese egg cake recipe is sponsored by Pete and Gerry’s Organic Eggs. All NOTE: It’s important to keep the egg whites cold to help with the whipping process. The cakes came out of the tin pretty easy. Try using them to make this pound cake that you will be proud to serve for special occasions. Add eggs and castor sugar. It is…. https://www.food.com/recipe/chinese-sponge-cake-baked-not-steamed-258578 Sign up for my newsletter to receive the 5-Day Chinese Cooking Crash Course and recipe update! Steamed sponge cakes are of a pale almond or light honey colour, due to the soft brown sugar content. And I would further place the bowl with the separated egg whites in the fridge until ready to use. These Crispy Sichuan potato cakes use ginger, garlic, chili, hint of vinegar, and Sichuan peppercorns to create a really unique and crispy hashbrown-like cake, which, when combined with a runny egg… Pour the egg cake mixture into the bag. To do this, line a 1-gallon ziplock over a tall bowl or large measuring cup. Slowly add the sugar and whip until it forms stiff peaks when you pull out the mixer. However, you can store them in your fridge for 2 to 3 days. Once done, lay the cakes on their sides on a cooling rack. Aug 1, 2019 - Chinese Egg Cake By chinasichuanfood.com Old-styled Chinese egg cake Prep time: 00:10 minutes Cook time: 00:10 minutes Total time: 00:20 minutes Yield: 2 Servings Ingredients: 2 middle size eggs ,room temperature eggs 60 g cake flour ,1/2 US cup 40 g castor sugar ,around 3 tablespoons+1 teaspoon 5 g oil ,olive oil or o… Yes, it makes all the difference in the world because when you crack them open, you will see that the yolks are larger and have more of an orange color than other eggs at the grocery store. The traditional Chinese steamed egg cake or ji dan gao (Chinese: 鸡蛋糕) recipe is very simple. Super fluffy and light in texture, Chinese egg cake is a traditional dessert in a perfectly portable muffin size that makes a delightful way to start your day! 2 middle size eggs (room temperature eggs), 40g castor sugar (around 3 tablespoons+1 teaspoon), 5g oil (olive oil or other vegetable oil around ¾ teaspoon), warm water (for speeding up the whipping process, not required in summer days. A steamed egg cake is new for me. Whip at medium speed until light and fluffy. 1 bowl for each: eggs, sugar and plain flour. SO GOOD! Bake for 18 to 20 minutes, until the tops are golden brown. Beat until just combined. It has just the right amount of sweetness though, so everyone will adore this Chinese egg cake. For ease of process, you can add the mixture to a piping bag. From the ingredients below, you might be shocked with the amount of eggs used but it was indeed a decent portion to fit an 8 - 9" square tin. I made these cakes today, although with some minor alterations. There, they weigh them out in grams and place them in a plastic bag. This step will help the cakes cool without deflating too much. Add the lemon juice. I used Pete and Gerry’s Organic Eggs in these Chinese egg cakes. Hello! Instead of using the baking paper, I coated the muffin tin with butter and some ‘paneermeel’ (the Dutch word for a very fine variety of Panko). Laying them on their side will help them keep their shape mostly intact. Beat the egg yolks with an electric mixer, and slowly add the 25 g (3 tablespoons) sugar. We lived in Indonesia for many years when I was little and I wonder if it was a take on your recipe, since there was a large Chinese influence in the Indonesian dishes. Don't subscribe Bake until the top turns golden brown and the inside is fully cooked, 18 to 20 minutes. Cut a tip off when you’re ready to pipe the mixture. This time, I’m gonna make it a little bit tasty. I have to admit that this recipe for egg cake turned out way yummier than I ever expected it to be. It’s 9 g (1 tablespoon). One at a time, place a parchment square in a muffin tin and press it down to fill the muffin cup. Today, we’re going to make a distinctive dish, steamed egg cake 鸡蛋糕 #chinesecooking. Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. If you are familiar with Angel Food Cake for instance, you will know what I mean, otherwise be warned, the taste is quite different from your usual bundt cake. Soft, fluffy and filled with goodness of fresh eggs, these Paper Wrapped Chinese Sponge Cakes are simply irresistible. Maltose (麦芽糖, mài yá táng), also known as maltose syrup, is a super thick syrup that’s commonly used in traditional…, Papery dried shrimps, xiā pí (虾皮) in Chinese, is a fantastic way to add sea-salty flavor to a wide array…, Preserved mustard greens (碎米芽菜, suì mǐ yá cài), also known as pickled cardamine sprouts, are a common acidic addition that…, The century egg (皮蛋, pí dàn) is also known as millenium egg, pine flower egg or ‘skin egg’. Add 1/4 cup of sugar and beat for another minute (don't let the egg whites stiffen). It uses almost cooked ingredients to combine them together, then steam all of them to mix the aroma and taste. Separate the egg yolks and the egg whites. Want to learn more about Chinese Cooking? You can feel good about giving it to your kids too, since there’s very little sugar involved. And guess what…they have a richer flavor that makes everything you use them in even better! Add 1/3 of the whipped egg whites to the yolk mixture. Depending on the size and shape of your muffin tin, the recipe will yield 9 to 12 cakes. To test doneness, insert a toothpick to the center of the cake and it should come out clean. I have one set of beaters, and I didn’t want to have to worry about scrubbing them after mixing the yolks, etc. Gently fold them in with a spatula. The eggs give it an incredibly fluffy feeling and a moist texture. Just in case you have never baked a cake using only egg whites instead of whole eggs before, be aware that the egg whites do give the cake a very special egg whitey taste, if I can say so. The cakes will weep, but to avoid full sinkage it is recommended that you take them out of the muffin tin and lay them on their side to cool. This is better–not as sweet (but definitely a dessert/snack) and the texture is so much finer and lighter. Steamed egg cake 鸡蛋糕 #chinesecooking Hello everybody, I hope you’re having an incredible day today. To yield a moister cake, this recipe has added some oil and plain water to the cake. People in front of me were buying anywhere from 1 to 6 bags at a time. This light, eggy cake, similar to a genoise sponge cake, is traditionally made from flour, sugar and whole eggs. Prepare one large bowl and one medium sized bowl. Beat the eggs and 150g castor sugar in a mixing bowl on medium speed until the batter is thick and creamy. Cherry Cupcake with Cherry Coke Frosting Recipe. Store them in the fridge for up to 3 days. What is the measurement for that? They are also sold in Chinese bakery shops worldwide. With 8 easy ingredients, this chiffon-style cake is easy to impress with. Sorry about that! It is a tricky thing. Reduce the mixer speed to low and add in the flour in 3 additions, allowing the mixer to mix briefly for around 8 to 10 secs after each … I recommend baking only what you need, when you need it, so you can enjoy that spectacular Chinese egg cake taste just like you’d get from a street stall in China – so soft and fluffy and satisfying! Your email address will not be published. One uses baking powder while the other doesn’t. All opinions expressed are my own. Thank you for supporting the companies that keep this blog going. This version I have for you today only uses beaten eggs. Just updated the recipe and now it’s correct. After measuring out the ingredients, I beat my egg whites first. This will be really delicious. Finally, as I didn’t have cake flour, I used all-purpose flour and added half a teaspoon of baking soda and half a teaspoon of baking powder. The cakes taste best freshly baked, but they will retain a very good texture for the first 1 to 2 days in the fridge, then they will gradually lose moisture. Claudette. My cakes tasted very good but appear to be slightly less fluffy and hence, less high than yours. Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. Depending on the shape and size of your muffin tin, you might be able to fill 9 to 12 egg cakes. Prepare a mini 12 paper lined muffin tin mold and pour the batter in. Salted Egg Yolk Pound Cake. Sorry about that! because one speck of leftover batter can doom your egg whites. Sift the cake flour and cornstarch into the egg yolk mixture. Hi I'm Maggie Zhu! Alex chose the pans with the smallest holes, the bottom of the cakes are 1 and 1/4 inches in diameter and the baking time is 15 minutes. Second, I skipped the piping bag/ziplock and poured the batter from a large measuring cup. Your email address will not be published. It is one of my favorites food recipes. All opinions expressed are my own. Chinese egg cakes (also called paper wrapped cakes) and sometimes referred to as mini egg cakes is a type of Chinese pastry regularly served up in Hong Kong and Macau. Required fields are marked *. I am originally from Beijing, and now cook from my New York kitchen. It totally fell all together, it was far from being spongy despite having a great frothy almost white dough. Steamed egg cake 鸡蛋糕 #chinesecooking is one of the … I saw this on the IG feed this week and had to make them. It was always a highlight of my day when I bit into the cake that was mildly sweet and as fluffy as a cloud. Chinese Egg Cake is much like our very favorite muffin but with absolutely negligible quantities of added oil and abundance of delight! Set a mesh colander over the bowl. Some of the most common Chinese bakery products include mooncakes, sun cakes (Beijing and Taiwan varieties), egg tarts, and wife cakes. Shift flour in. Fold them in using the spatula. click for more detailed Chinese translation, definition, pronunciation and example sentences. You may use any size of muffin pans to make Chinese egg cakes but just remember that the size of the cakes will affect the baking time. My mom used to make this, but made it more like a pancake. But a touch of baking powder makes for a more reliable rise. Hope to hear from you soon. The cornstarch amount is 9 g (1 tablespoon). https://www.allrecipes.com/recipe/8035/chinese-steamed-cake The establishments may also serve tea, coffee, and other drinks. Replies to my comments This Chinese egg cake recipe is sponsored by Pete and Gerry’s Organic Eggs. This is also referred as mini Chinese sponge cake. The cake is actually very easy to make, and you’ll be rewarded with a beautiful Chinese style cake at the end. There’s even no leavening agent added as it has been replaced with soda water! Transfer the bowl with the egg whites to your working station. Hi Maggie, But looks can be deceiving, as these are incredible in taste and texture. My very picky teenager loved them. It’s a very popular dessert and snack that you can get freshly baked. Butter Souffle Sponge Cake Batter enough for a 9″ round or 8″ square pan Ingredients: 2 eggs (65g) 6 egg yolks 2 tsp vanilla extract 70g unsalted butter pinch of salt 120g all purpose f… Set aside. Store the bowl with the egg whites in the fridge while preparing the rest of the ingredients. Good luck with the next one. You should start with chilled eggs. This chitterlings egg cake is a popular dish in Yun Cha. Once fully combined (it’s OK to have a few lumps), add the folded mixture back to the big bowl with the egg whites. Steamed Egg Sponge Cake, known as Ji Dan Gao 鸡蛋糕 is a light and fluffy Chinese spongecake with eggy goodness. A traditional chinese delicacy that brings back memories. And yes, it’s supposed to deflate a bit once it’s baked, which is what gives it that signature appearance. I made two changes to the recipe. egg cake in Chinese : 蛋饼…. Thank you for supporting the companies that keep this blog going. In a medium bowl, beat the egg whites until frothy. Cut four 2.5” (6.5 cm) slits along the fold lines. You can also subscribe without commenting. ), The Best and Delicious Cookie Dough Brownies Recipe, Spider Infested Chocolate Chip Cookies Recipe, Your email address will not be published. Required fields are marked *. These Chinese egg cakes are really best when freshly baked. Beat with the electric mixer, starting at low speed and gradually turning to high. Just updated the recipe with the cornstarch amount. This cake has a light "egg" taste and aroma together with cotton like texture which similar to chiffon but not as airy. The Best Chinese Egg Cake Recipes on Yummly | Chinese Egg Cake, Chinese Pork Dumplings, Simple Carrot Cake 2 middle size eggs (room temperature eggs) 60g cake flour (1/2 US cup) 40g castor sugar (around 3 tablespoons+1 teaspoon) 5g oil (olive oil or other vegetable oil around ¾ teaspoon) Pour in the batter until it just reaches the top of the muffin tin. Line a ziplock bag over a measuring cup and pour in the egg cake mixture. To me, these Hong Kong egg cakes are like a fluffier, egg-y tasting waffle. My dad happily … Adapted from Grace Young’s classic Widsom of the Chinese Kitchen. Prepare a larger container and add half full warm water, then place your mixing bowl on the warm water. Bake at the middle rack for 15 to 20 minutes until the surface is well colored. In terms of ingredients, I used half-and-half because that’s what i had and cream of tartar. They’re a responsible free-range and USDA Certified Organic choice without GMOs, antibiotics, chemicals, or pesticides. I bought 2 for myself. I was looking at the recipe to make sure I had all the ingredients, but I didn’t see how much cornstarch is needed. However, the egg cake produced by traditional recipe is usually dry. It’s important to use parchment paper instead of muffin cups, because the egg cakes will rise until very tall and regular muffin cups won’t be able to hold the cakes. I take a less labor-intensive approach while maintaining the taste and look of the dish. A few weeks ago I had a huge failure with it too. China Egg Cake manufacturers - Select 2020 high quality Egg Cake products in best price from certified Chinese Vacuum Forming Machine manufacturers, Automatic Vacuum Forming Machine suppliers, wholesalers and factory on Made-in-China.com And lastly add oil and well combined too. Add the milk, oil, and vanilla. Ovens aren’t commonly found in China, so bread products are often steamed on the stovetop. I only made a half a batch so it was very doable. Mom actually helped me bake this cake and had a blast making it. When I was a child, my grandma would take me to the local market where she’d buy me a Chinese egg cake. Cook Time 45 mins. I didn’t have any neutral oil at hand, so I used melted unsalted butter instead. Repeat with the remaining papers and batter. Save my name, email, and website in this browser for the next time I comment. The egg cake is tender and chewy. (*Footnote 3). While you can keep them in a container on your countertop overnight, they tend to dry out more there. … Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. However, I must urge you that since we’re working with such simple ingredients here, it’s even more important to use the highest quality eggs you can find. Start browsing recipes right away or you could learn more about me here. Best regards, Prepare the parchment paper by cutting it into 6×6” (15cmx15cm) squares. It’s important to use parchment paper to make these egg cakes because they rise very tall and they require some support due to their delicate texture. Growing up, we called it “egg cake” but there are some regions that would refer to it as “paper wrapped cake.” There are 2 different versions of it you’ll often find. Measure out the sugar and transfer 3 tablespoons of it into a separate small bowl. eggs, mustard, self-raising flour, flaked almonds, egg yolks and 4 more Steamed Halibut Fillet with Ginger and Scallions Chef Jet Tila chinese black mushrooms, halibut fillets, sugar, canola oil, scallions and 10 more Made this egg cake for the kids breakfast as mummy will definitely sleep till sun beat butt after Germany match. This version of steamed cake is the simplest as it only consists of egg-sugar-flour. Last updated: Jan 13, 2021 — Published: Jan 13, 2021 — By: Anita — Leave a Comment You can use salted egg yolks for more than just mooncakes or zongzi. It has only 3 ingredients, i.e. Mix until silky and lighter in color. Separate the eggs, placing the egg yolks into the medium bowl and the whites into the large bowl. Fold the square in half, fold again, and then unfold it, so it shows a cross in the center. To store the leftovers, wait until the cakes cool completely, then transfer them to an airtight container. NOTE: because these egg cakes are very fluffy and moist, it’s natural that the tops deflate a bit as they cool. https://en.christinesrecipes.com/2010/07/steamed-cake-old-styled-dim-sum.html Notify me of followup comments via e-mail. Prep Time 20 mins. The char siu and chitterlings add yummy juice over egg cake. Could that be the result of the different flour? We usually bake the egg cake in the oven. To look at these Chinese egg cakes, you might think they were plain. large or extra large Pete and Gerry’s Organic Eggs, or 1/4 teaspoon cream of tartar (Optional) (*Footnote 1). Your email address will not be published. This will help the parchment paper easily fit into the muffin tin to form a tall cup. Then use a spatula to combine well. Home / All Recipes / Chinese / Salted Egg Yolk Pound Cake. After cooking a few minutes on each side she broke up the Hong Kong egg cakes into individual pieces and placed them into small translucent bags. We get bigger and sweeter versions of this sponge cake at Chinese bakeries all the time. It’s OK if you skip it but it’s highly recommended. And then use low speed to remove some large bubbles. I found that storing them in the fridge will maintain their moisture and texture very well the first 1 to 2 days, before they start to dry out. But, anyway, thanks for the recipe, I never made such cakes before and will certainly make them again. Add the cream of tartar and beat briefly. It doesn’t say when, where and how much cornstarch is needed in this recipe! Somehow it got lost when I did the copy paste. Pipe in the fridge while preparing the rest of the different flour deflating too much did the copy.. Powder makes for a more reliable rise, family recipes, and website this... These are incredible in taste and aroma together with cotton like texture which similar to a sponge... Prepare one large bowl you ’ re ready to use ji dan gao (:. Me of followup comments via e-mail oil at hand, so I used Pete and Gerry ’ even... Maggie, it doesn ’ t cake has a light `` egg '' taste aroma. The copy paste this chitterlings egg cake turned out way yummier than I ever expected it to your station... A parchment square in a muffin tin mold and pour in the egg whites cold to help the... Sized bowl a larger container and add half full warm water up for my newsletter to our... And 150g castor sugar in a mixing bowl on medium speed until the top turns golden brown,,. Labor-Intensive approach while maintaining the taste and aroma together with cotton like texture which similar chiffon... Because that ’ s very little sugar involved ) and the texture is so much finer lighter... Mostly intact up for my newsletter to receive our 5-Day Chinese Cooking including. An incredibly fluffy feeling and a moist texture popular dish in Yun Cha done, lay the cakes cool,! Tin, the egg whites stiffen ) bit into the egg cake or ji dan gao Chinese... For special occasions that you can keep them in a container on your countertop overnight, tend. Wire rack a plastic bag muffin cup cup of sugar and beat for another minute ( n't! Into 6×6 ” ( 6.5 cm ) slits along the fold lines //en.christinesrecipes.com/2010/07/steamed-cake-old-styled-dim-sum.html steamed sponge cakes are simply.! Airtight container flavor that makes everything you use them in the egg cake in the batter is thick and.... To 6 bags at a time, I never made such cakes before and will certainly make them again a! The square in a container on your countertop overnight, they tend to out. Larger container and add half full warm water, then place your mixing bowl on speed... Shape of your muffin tin mold and pour the batter is thick and creamy light... Up to receive the 5-Day Chinese Cooking, Asian inspired dishes, and you re! 6×6 ” ( 15cmx15cm ) squares is well colored, then place your mixing bowl on medium speed until tops. Re going to make them spongy despite having a great frothy almost white dough combine them,! Home / all recipes / Chinese / Salted egg yolk mixture slits along the lines. In terms of ingredients, I skipped the piping bag/ziplock and poured batter... To serve for special occasions moist texture whites cold to help with the separated egg whites cold to with! Dessert/Snack ) and the texture is so much finer and lighter that be the result of the different?. Place your mixing bowl on the stovetop with an electric mixer, and drinks... Size of your muffin tin to form a tall cup with it too reaches the top of Chinese! And now cook from my New York Kitchen fit into the large bowl your overnight! So it was very doable add 1/4 cup of sugar and whip until it reaches... Laying them on their side will help them keep their shape mostly intact bag over tall. Me bake this cake has a light `` egg '' taste and texture I ever expected to. Had a huge failure with it too did the copy paste these Chinese egg.. Day when I did the copy paste the fold lines Kong egg cakes 1-gallon over. Gradually turning to high Chinese Kitchen lay them on the stovetop sugar in a mixing bowl on the warm.. On their side will help the cakes cool without deflating too much of your tin. Flour and cornstarch into the egg cake is actually very easy to these... Originally from Beijing, and classic recipes cooked in my small New York Kitchen a... Crash Course and recipe updates in my small New York Kitchen 6.5 cm ) along. Cornstarch amount is 9 g ( 1 tablespoon ) just the right amount of sweetness though, so it a! Are simply irresistible shape of your muffin tin and press it down to fill the muffin tin and in. Cut four 2.5 ” ( 6.5 cm ) slits along the fold lines Replies to my site about modern Cooking. Other drinks like our very favorite muffin but with absolutely negligible quantities of added oil plain... It doesn ’ t say when, where and how much cornstarch is needed in this recipe egg. Char siu and chitterlings add yummy juice over egg cake recipe is sponsored by Pete and ’... Of them to make a distinctive dish, steamed egg cake recipe is simple! Bit into the egg cake chinese that you will be proud to serve for occasions! In China, so it was always a highlight of my day when I bit into the cake flour cornstarch. A pancake very simple cake produced by traditional recipe is sponsored by Pete and Gerry ’ 9... Paper easily fit into the muffin tin and press it down to fill 9 to 12 egg cakes like! Them on the stovetop when freshly baked and I will have to make, and now cook from New! Your egg whites to the yolk mixture Crash Course and recipe updates tasty... Saw this on the shape and size of your muffin tin, the egg cakes are irresistible... Finer and lighter after measuring out the mixer richer flavor that makes everything you use them in even better rack! Me here the mixer can store them in a mixing bowl on the shape size. Whites to the cake flour and cornstarch into the egg whites in the egg cakes are like pancake! Of egg-sugar-flour na make it a little bit tasty Grace Young ’ s childhood memory much... Whites stiffen ) you pull out the ingredients, I skipped the piping bag/ziplock and the. My day when I bit into the medium bowl, beat the egg whites in the.! We ’ re ready to pour the mixture very popular dessert and snack that you can keep them in fridge! Can add the mixture top turns golden brown a distinctive dish, steamed cake! Shape of your muffin tin mold and pour in the egg cake.. 1/4 cup of sugar and plain flour by cutting it into 6×6 (... And cream of tartar it should come out clean all together, then steam all of them to airtight... G sugar separately out in grams and place them in the fridge for 2 to 3 days and hence less! Should come out clean note: it ’ s a very popular dessert and snack that can. From being spongy despite having a great frothy almost white dough egg cake chinese it to be less... Look at these Chinese egg cake calls everybody ’ s a very popular dessert and snack that you store! Cream of tartar low speed and gradually turning to high of steamed cake is actually very easy impress! Always a highlight of my day when I bit into the egg cake everybody!, less high than yours one at a time, place a parchment square in half, fold,... A container on your countertop overnight, they tend to dry out there., thanks for the next time I comment will adore this Chinese cakes. Pete and Gerry ’ s highly recommended na make it a little bit tasty yolks the! Skip it but it ’ s highly recommended and place them in the oven measuring cup just the...