Ji Dan Gao / Old fashioned steamed egg sponge cake (开口笑@传统鸡蛋糕)

Last week I just re-visit to Ho Chi Minh Vietnam, this time I brought my kids and mother along. It was a short trip, our main purpose was to cari makan (explore their nice foods) and walk around this French influence's city (I will update a post about this trip later). Earlier I saw few bloggers having this type of old fashioned stamps ( a small wood piece crafted with Chinese prosperity word like 福 (Fu- blessing) and 喜 (Xi - happiness). I am glad that I managed to found these stamps from Ben Than market at Ho Chi Minh.  So I quickly made few traditional cakes so I can use this stamp to chop here and there ^_^.. One of them was this old fashioned steamed egg sponge cake, I was so glad to see this smiling cake, so perfect to chop with 福 (Fu- blessing) stamp.

 

It was so joyful seeing this happily and smiling steamed cake when it came out from steamer, I immediately said " Huat AH !! ", LOL !! (Chinese peoples believe smiling cake will bring good luck ).

 

I respect to our old grandmother's brilliant idea to use soda drink to replace baking powder which was not easy to obtain last time..

 

Also you have to sprinkle sugar to make a cross as to get crack effect..

 

Anyway, i feel this steamed cake has less egg aroma and the texture is compact if compare to the earlier Jane's Ah Mah Ji Dan Gao, i guess due to this recipe added more flour than the usual recipe..

Ji Dan Gao / Old fashioned steamed egg sponge cake (开口笑@传统鸡蛋糕)

*makes a 8” round cake

5 eggs (large) ~ 282g, cold from fridge

270g caster sugar
370g cake flour, sifted
180g soda drink ( I use F&N ice cream soda)

1tbsp coarse sugar, for sprinkle

Method

1.     Beat eggs and sugar in a mixer over high speed for 2mins till fluffy, increase to medium high speed and continue beat till double in volume (take about 25mins) till batter turned thick and pale. Change to lower speed, beat for 3mins as to minimize the air bubbles.

2.     Mixer at low speed, add in sifted flour and soda drink alternately, do not over mix. Remove the mixing bowl, use a spatula and lightly stir to combine well.

3.     Pour the cake batter into prepared 8” lined bamboo tray, lightly tap on countertop to remove air bubbles.

4.     Sprinkle coarse sugar such that it forms a cross on the surface of cake batter (this is important to get a nice crack effect, and do this fast, otherwise the sugar tend to sink).

5.     Steam over high heat for about 40mins (start when water is boiled), serve after slightly cool down.

Recipe inspired by :  Sally , with minor changes..Thanks Sally !!