Baked Egg Cake 烤鸡蛋糕
Recently, this Baked Egg Cake, literally translated from (烤鸡蛋糕) has been very popular, appearing in blogs and facebook. You may have wonder why this recipe is called Baked Egg Cake. originally this is a steamed egg cake derived from an old fashion recipe of Ji Dan Gao (鸡蛋糕）and with a twist, baking enthusiasts have changed to baking it instead. I am so inspired by their creation and also can’t wait to try this yummy cake. The method of making this cake is exactly like chiffon cake. The cake is soft and light with an eggy taste. I’ve followed Eileen’s recipe to make a small portion which is just nice for two persons, for breakfast and afternoon tea. My cake cracked a bit in the centre and had wrinkled as I might have over baked it slightly in my new oven. Overall this is a keeper recipe.
Baked Egg Cake 烤鸡蛋糕
Prep time
Cook time
Total time
Author: Ann Low
Serves: 2
Ingredients
- 3 Egg whites
- 65g Icing sugar
- 3 Egg yolks
- 1 Whole Egg
- 50g Corn oil
- 65g Self raising flour
- 5g Cocoa powder + 1 tbsp hot water
Instructions
- In a mixing bowl, mix egg yolks and whole egg together with a hand whisk. Add in corn oil till combined.
- Sieve in self raising flour and mix well, set aside.
- Whisk the egg whites to bubbly at medium speed and add icing sugar into it in 3 batches and whisk to stiff peak.
- Add one third of meringue to egg yolk mixture and fold well with a rubber spatula. Then pour all the egg mixture into the meringue at low speed and mix well.
- Pour mixture into a 5 x 8 inch lined cake pan (or a 6 inch square cake pan), leaving 2 tablespoon of plain mixture and mix with the cocoa paste. Drizzle the cocoa mixture on top of the plain batter and use a skewer to draw lines or create your own pattern.
- Bake in preheated oven at 170C for 35 minutes.
- Overturn the cake immediately once cake is out of the oven. Leave to cool before cutting into slices.
烤鸡蛋糕
- ** 蛋糕体质很棉柔，真的很好吃。你们也试试看吧！
材料：
- 3个 蛋白
- 65克 糖粉
- 3个 蛋黄
- 1个 全蛋
- 50克 玉米油
- 65克 自发面粉 （过筛）
- 5克 可可粉（融于一汤匙热水）
- 做法：
- 将蛋黄与全蛋混匀，再将玉米油倒入拌匀。
- 把面粉倒入，用搅拌器搅匀，备用。
- 用搅拌机把蛋白打致大气泡，把糖粉分次加入，搅拌致坚挺状。
- 取部分的蛋白霜与面糊混合，再倒入原有的蛋白霜里，混拌均匀。
- 另取少许面糊与可可液拌匀成可可面糊。
- 将剩余面糊倒入模型里 （5×8寸烤模或6寸正方形烤模，模底铺纸）再把可可面糊倒入，用筷子随意搅拌。
- 放入预热烤箱，以170度烤约35分钟。
- 蛋糕出炉，倒扣待冷才切片。
***************
Hi Ann,I'm a regular reader of your blog and have tried some of your recipes. Thanks and thumbs up to you!!! Came across this egg baked cake and wanna give a try baking it. Do u lined the whole loaf pan or just lined the bottom only? Need to grease the sides? " Over turned immediately on a flat surface or wire rack? Hope to hear from you. Janz Pg.
Hi Janz, Refer to Eileen's post, she didn't lined the cake pan, method is like a chiffon cake. I used a small aluminium loaf pan to bake this cake. Anyway you can also use cup liners to bake this cake too. My email add: anncoojournal@gmail.com
Thank you so much Ann and really appreciate your prompt reply. Too bad I can't read Mandarin in Eileen's blog but anyway thanks for the referral. Will send u an email and picture if I'm successful in this bake. Care to provide me with your email addy
Hi Janz, Thank you very much for trying my recipes. I only lined the base of the loaf pan, no greasing on the sides. Is up to you to over turn the cake on a flat surface or wire rack.
Refer to Eileen's recipe, she used a square pan with a removable base without lining or greasing. You can take a look on her post.
Oh yes Ann, forgot about another question. Is a non stick loaf pan suitable for this bake or need those aluminium material kind of loaf pan?Janz Pg
Congrats on your earnings, Ann. You really deserve it. And the cake looks so appealing… bookmarked!
very nice cake. indeed a nice sharing…beautiful decorations on the cake. Congratulations on your very big cheque~~hehehe
Ann , the cake looks delish ! Where's the crack ?! 😀 Re Nuffnang , I've disabled it from my site last week , the last time I checked my account , I've got HK $ 3 in revenue lol
Anne, you've to put the Adv correctly on your blog in order to get a better revenue.You can't see the crack… because I place another slice of cake on top.. 😀
Hi Ann! I used to eat steamed egg cakes when I was a kid. Love it a lot and I would love to try this baked version.
Sorry sorry, turn up so late this time. I wish I have more than 24hrs a day. I saw this cake on the Facebook when you posted it. I like how your make the swirl & the pattern on top. The cake texture looks so fine & soft, just like chiffon. I have also bookmarked this but not sure when got time to bake. Now working under pressure I can only cook simple food.
Jessie, I know you're busy nowadays with 2 kids going to school and tend your house and garden. When have time must try this cake, your family will love it.
Hi Ann,oic!!! This is the latest trend. No wonder I have seen a few Chinese bloggers baking this 😀 Yours look lovely!$447 from Nuffnang! ka ching!!! Are you going to spend this great sum on baking stuff shopping??? :p I have been getting nothing from advertising in my blog and gave up 2 years ago!!! LOL!Zoe
Hi Zoe, Yes this cake is very popular on facebook. I even baked it the second time.
Yup, you're right! Have been buying too many baking stuff already but still bad eyes. Good to have extra income to spend :DD
Hello Ann,Will 7-inch round pan be alright?Thank youLynn
Hi Lynn,
Yes you can try on a 7-inch round pan.
Just to let you know, I always used 70g egg for baking.
Lovely cake, I really like the texture! Congrats on your first check from Nuffnang…
这个最近真的很红一下。改天我也做这个小小的分量(想吃又怕胖),嘻嘻。。
呵呵。。。做小份量就有机会做别的食谱。
I love the swirls on your cake, looks so pretty! Congrats on your NN earnings too, you deserve it 🙂
Hi Ann!A lovely spongy and light cake you have baked for "us" today:) I am so bad when it comes to marbling. I always smush everything together, lol…Yours looks so inviting:) I too would love to make this cake one day. I must save this link.Thank you so much for sharing Ann and congrats on the windfall from Nuffnang!
Great recipe! Thanks for sharing! =D
This cake looks amazing!! I'm sure it tastes as good as it looks!
Hi ann, few days ago i tried baking this cake. However it sank in the middle but the cake is still soft. What are the possiblities that causes this? Would appreciate if you can enlighten me. Many thanks
Hi Celine, Your cake is still not cooked. As temp oven varies, you may need to bake the cake a little longer, maybe another 5-10 minutes.
I made it twice already. My mother asked me to make some for my maternal grandfather’s passing day anniversary. Thank you so much for the recipe. Still have to figure on how to make pattern like yours
Hi GIGI, Happy to hear that you had baked this cake twice. I keep some chocolate batter for the top pattern. Just pour the chocolate into a piping bag and pipe lines over the cake and use a skewer to create feather patterns. Just like my zebra butter cake – https://www.anncoojournal.com/recipe/zebra-butter-cake/
Thank you very much for your quick reply. Will try to follow your instructions on my next batch. I will make it as a thank you gift to my surgeon and my medical oncologist on my next doctor visit. I hope I will impress them ?
请问为什么我跟着你的方法做这鸡蛋糕,出烤炉后 蛋糕上面黏黏的,倒扣后 上面的花纹都黏到网架上。 再次做又裂开。 里面的蛋糕又很好吃。就是蛋糕上面太黏了。
Hi Jospehine, 每个人家里用的烤箱都有点不同,所以烤蛋糕的时间也不太一样。你的蛋糕上面是烤的还不够熟才会黏黏的。你下次可以把蛋放在烤箱里中间那一层和多烘3-5分钟就可以了。
*我的蛋糕烤出来后也是有点裂开。
明白了! 谢谢你!
Hello! I was wondering, if I don't have corn oil, can I use melted butter instead?
Hi Xiu Jing, Sure, you can use butter if you prefer.
Hi Ann, I baked this cake which rose beautifully with some cracks but it shrinks quite a bit upon cooling. Any advice? I didn't use a loose base pan as mine is 7" size. The texture isn't as fluffy as those I saw in Eileen, Esther and Zoe's blog. I would like to try again. Thanks
Thanks Ann, I'll definitely try this again. I thought when the cake shrinks something could have gone wrong. Taste wise is good.
Hi Kimmy, This cake will shrinks a bit and is not very high after baked unless you used large egg (about 70g) or a smaller cake pan. My cake cracked too, this was due to high temp of the oven or over whisked of the egg whites. Can lower the temperature and bake for a longer time until cooked.
請問,這square 的tin, 怎樣倒扣呢
就是把蛋糕和烤盘一起反过来在铁架上待冷就可以了。
I love this cake vety much and I want to bake it immediately. Looking good and yummy!
Hi Ann,
Thanks for sharing this recipe.
I have try it out yesterday and it is indeed soft, fluffy and yum!!
mui
hi Ann,
do for preheated oven, do we bake at 170 degrees fan mode or without fan mode? thanks!
Hi Yirong, I never used fan mode for baking unless stated.
Super spongy cake… Would love a bite
This is a very popular cake now and have to give it a try soon.
Congrats Ann for the cash out, happy for you! Love your cake, have yet to try it out, hope can bake this as soon as possible!
Thanks Min 🙂 Hope you try this cake soon. Very easy to make and yummy too.
wow, thats a very impressive looking cake
So nice to get a bonus from Nuffnang:D Love the lightness of this cake, I will try this soon!
cake looks extremely spongy and marbled effect looks even more attractive…awesome
Beautiful marbles! The cake has turned out perfect, Ann.
This cake looks so light and spongy! I am saving it, really would like to try it sometime. Thanks 🙂
这个蛋糕太红了,非做不可,嘻嘻!好细密的组织,纹线也很优雅,美叻。
Eileen,我觉得你做的比较美。我蛋糕表面皱皱的。。
蛋糕体很细致,那个小小的marble effect 也是很好看。 我的到最后也看到好像要爆脸,快快减低温度。其实我蛋糕脸也皱皱的不美。。。我想下一个我要做方形的,看起来比较工整比较迷
Helena,哈哈哈。。。我的是爆在中间,所以拍照的时候只好放另一片蛋糕放在上面遮一下。
Wah 好美 leh and it looks very soft. Difficult to make?
Very easy to make. Like chiffon cake and ogura cake. Can use cupcake liner too.
这款蛋糕近来真的好火红哦。。。先来妳家吃了,再慢慢把懒虫踢走。。。哈哈哈
没问题!我可以多做几个蛋糕请`你们吃。
Lovely cake and awesome chocolate ripple. Thanks for sharing.
you know, your marbling effect is always so pretty.. i still cannot forget that matcha castella marble cake you made…. the zebra effect is unbeatable
Thank you Victoria! I love all your creations. Always look so perfect!
很喜欢这个蛋糕~经常在你的blog偷师学习,谢谢你无私分享:)
谢谢你。我们来互相学习,好吗?
好香的烤鸡蛋糕! 我还在研究面包,先吃你家的,等缘来了再做。蛋糕纹还蛮有独特的格调:)
Aunty Young, 没问题!多拿几片去吧!
照片拍得很好o。很美丽。加上柔柔嫩嫩的蛋糕。我好喜欢。
I made it twice already. My mother asked me to make some for my maternal grandfather’s passing day anniversary. Thank you so much for the recipe. Still have to figure on how to make pattern like yours
Hi GIGI, Happy to hear that you had baked this cake twice. I keep some chocolate batter for the top pattern. Just pour the chocolate into a piping bag and pipe lines over the cake and use a skewer to create feather patterns. Just like my zebra butter cake – https://www.anncoojournal.com/recipe/zebra-butter-cake/
Thank you very much for your quick reply. Will try to follow your instructions on my next batch. I will make it as a thank you gift to my surgeon and my medical oncologist on my next doctor visit. I hope I will impress them ?
请问为什么我跟着你的方法做这鸡蛋糕，出烤炉后 蛋糕上面黏黏的，倒扣后 上面的花纹都黏到网架上。 再次做又裂开。 里面的蛋糕又很好吃。就是蛋糕上面太黏了。
Hi Jospehine, 每个人家里用的烤箱都有点不同，所以烤蛋糕的时间也不太一样。你的蛋糕上面是烤的还不够熟才会黏黏的。你下次可以把蛋放在烤箱里中间那一层和多烘3-5分钟就可以了。
*我的蛋糕烤出来后也是有点裂开。
明白了！ 谢谢你！
Hi ann, few days ago i tried baking this cake. However it sank in the middle but the cake is still soft. What are the possiblities that causes this? Would appreciate if you can enlighten me. Many thanks
Hi Celine， Your cake is still not cooked. As temp oven varies, you may need to bake the cake a little longer, maybe another 5-10 minutes.
hi Ann,
do for preheated oven, do we bake at 170 degrees fan mode or without fan mode? thanks!
Hi Yirong, I never used fan mode for baking unless stated.
Hello! I was wondering, if I don't have corn oil, can I use melted butter instead?
Hi Xiu Jing, Sure, you can use butter if you prefer.
Hi Ann, I baked this cake which rose beautifully with some cracks but it shrinks quite a bit upon cooling. Any advice? I didn't use a loose base pan as mine is 7" size. The texture isn't as fluffy as those I saw in Eileen, Esther and Zoe's blog. I would like to try again. Thanks
Hi Kimmy, This cake will shrinks a bit and is not very high after baked unless you used large egg (about 70g) or a smaller cake pan. My cake cracked too, this was due to high temp of the oven or over whisked of the egg whites. Can lower the temperature and bake for a longer time until cooked.
Thanks Ann, I'll definitely try this again. I thought when the cake shrinks something could have gone wrong. Taste wise is good.
請問，這square 的tin, 怎樣倒扣呢
就是把蛋糕和烤盘一起反过来在铁架上待冷就可以了。
I love this cake vety much and I want to bake it immediately. Looking good and yummy!
Hi Ann,
Thanks for sharing this recipe.
I have try it out yesterday and it is indeed soft, fluffy and yum!!
mui
Great recipe! Thanks for sharing! =D