Personally, I don't fancy egg cakes [steamed] cos' of the eggy taste. Recently, there were quite a number of the baked version appearing in FB and blogs. The cakes looks good especially the cocoa marble designs. I have earlier bookmarked Eileen's recipe but didn't get down to do until I saw Ann, Jeannie and Zoe's posts on the Baked Ji Dan Gao.
But my cake shrink a little, something may have gone wrong. I appreciate very much Zoe, Jeannie and Ann's advices on the possible causes of why the cake shrink after cooling. I'll take note of it. Maybe I'm not skillful in the mixing process. Anyway, this is a nice cake, light and soft which I'll be baking again. From the photos, is the shrinkage noticeable? The crack is not that obvious, though.
Recipe Source - Anncoo Journal |
| Visit this site for Its' Nutrition Facts |
This baked Ji Dan Gao tasted good and texture wise was perfect. It tasted even better the next day.
But my cake shrink a little, something may have gone wrong. I appreciate very much Zoe, Jeannie and Ann's advices on the possible causes of why the cake shrink after cooling. I'll take note of it. Maybe I'm not skillful in the mixing process. Anyway, this is a nice cake, light and soft which I'll be baking again. From the photos, is the shrinkage noticeable? The crack is not that obvious, though.
Ingredients
[6 inch square pan - lined with parchment paper]
65 gm self raising flour - sifted
5 gm cocoa powder mix with 1 tbsp hot water into a paste
3 egg yolks
1 whole egg
50 ml corn oil
3 egg whites
65 gm icing sugar
- In a mixing bowl, whisk egg yolks and whole egg. Add in corn oil. Mix well. Add in sifted flour and mix well [ the batter is thick].
- Whisk egg whites to bubbly on medium speed and add icing sugar into it in 3 batches. Whisk until stiff peaks formed.
- Add 1/3 of meringue into egg yolk mixture, fold until batter is smooth. Then pour this mixture into balance meringue. Whisk at low speed to mix well.
- Pour mixture into prepared cake tin [leaving 2 tablespoon plain mixture and mix it with cocoa paste].
- Drizzle the cocoa mixture on top of the plain batter. Use a skewer to draw lines to create your own pattern.
- Bake in preheated oven at 170 degrees C for 35 minutes {i'll try baking at 140 degrees C for 25 minutes then at 160 degrees C for 15 minutes].
- Remove cake and invert immediately to cool on wire rack.
- Leave to cool before slicing to serve.
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