Chinese fondly call these Ji Dan Gao
directly translated to chicken egg cake.
These are actually Sponge Cake
baked as cupcakes either in
paper cups
or
paper wrapped the traditional way
as shown in the photo below.
The grease proof paper is cut into squares
&
press into the cup with another cup to get the shape,
allowing the paper to stand freely from the edge
Kerry Tan & Delvin Tan
have baked this
with the traditional tall cups and the cakes stand tall,
not like mine
more like a cupcake
All of us express our thanks to
nasi lemak lover for this recipe -
Chinese Egg Sponge Cupcake
A) 3 egg yolks (large or A size)
1 whole egg
50g corn oil
B) 65g self-raising flour (or 65g cake flour+1/2 tsp baking powder)
1/2 Tbsp corn starch
C) 3 egg white (large or A size)
60g icing sugar, sifted (or mix together 60g caster sugar+5g corn starch)
1. beat egg yolks & 1 whole egg together
2. add corn oil & beat until well combined
3. add sifted dry ingredients (B) & mix well, leave aside
4. in another bowl whisk egg white until foamy
5. add sugar in 3 additions. Beat until stiff peaks
6. fold 1/3 of egg white into egg yolk mixture, mix until fully incorporated
7. gently fold in another 1/3 meringue, taking care not to deflate the egg white
8. continue carefully with the balance 1/3
9. scoop into cups & bake in preheated oven 175'C for 30min
10. when done, remove cakes from the case and lay on wire rack to cool.
10. when done, remove cakes from the case and lay on wire rack to cool.
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