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.
3.5.3208
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。
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