Traditional Steamed Egg Cake (Ji Dan Gao)

Since this is my first post on the blog, I shall post a recipe on the traditional Chinese Steamed Egg Cake (Ji Dan Gao) that I have adopted from a website, http://www.thelittleteochew.com/2011/03/steamed-egg-cake-ji-dan-gao.html.

My grandma used to make this for me and my whole family loved her steamed cake alot. However, no one managed to learn her recipe in time and she has passed away. Few days ago, dad commented that he missed grandma's steamed cake alot and so I decided to try making it:)

I have made some adjustments to the proportions of the ingredients and below is the recipe that I have used.

Ingredients:
- 4 eggs
- 190g caster sugar
- 200g cake flour or top flour (sifted 2 or 3 times)
- 1 tsp vanilla extract
- 100ml F&N Orange

Procedures
1. Whisk the eggs till frothy, then start adding sugar a little by little. Add vanilla extract and continue beating until the batter becomes thick and creamy.

2. Fold in the flour in thirds, alternating with the soda, and ending with flour. Once there are no streaks of flour, stop.

3. To steam, either pour the mixture into a round pan lined with greaseproof paper or use a 6 or 7-inch lined baking tin. Put it into the boiling wok, pot or steamer - then cover - and steam on high for 30mins.

4. Once done, place the cake on a rack and allow to cool before slicing.



After trying, I managed to get a soft and fluffy steamed Egg Cake!!:) Dad and everyone else loved it:) For those who miss the old traditional egg cake taste, can try making it.