Steamed Egg Cake (Ji Dao Gao) – a delicious recipe with egg, caster sugar, cake flour, vanilla essence, cream soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk eggs in a large mixing bowl till frothy, add in sugar in 3 - 4 batches to ensure it is well incorporated.
2
Add vanilla essence and continue beating until the batter becomes very pale, thick and creamy. Meanwhile, heat up wok, pot or steamer until you get a gentle boil. (Do make sure the pot/steamer is large enough to fit the cake tin and has ample space for the batter to rise and steam to circulate.)
3
Fold in the sifted flour in thirds, alternating with the soda and ending with flour.
4
Pour the cake mixture into prepared baking tin or bamboo steam that is lined with greaseproof paper.
5
Pop it into the pot/steamer, cover and steam on high heat for about 30 minutes or when skewer insert and comes out clean.
6
Once done, remove the cake from tin, place it on a rack and allow to cool before cutting.
770
kcal
Calories
21
g
Fat
128
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 4 large egg, 1 3/4 cups caster sugar, 1 2/3 cups cake flour sifted 2- 3 times, 1 teaspoon vanilla essence, and more.
Yes, Steamed Egg Cake (Ji Dao Gao) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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