Light Chocolate Egg Cake
Traditional Ji Dan Gao was steamed plain.
This recipe shared by Ann Low
is baked Ji Dan Gao
but it is very light.
It is chocolate flavoured
because part of the flour has been replaced with cocoa powder.
Light Chocolate Egg Cake
2 large eggs
1/2 tsp vanilla extract
3 Tbsp caster sugar
2 Tbsp cake flour sifted with
1/2 Tbsp Hershey's cocoa powder
1. beat eggs, vanilla extract and sugar at high speed until thick and fluffy
2. sift the flours a 2nd time into the egg mixture in 2 batches, fold in with a spatula
3. scoop batter into paper lined cupcake pan
4. before sending into the oven, knock the pans to release trapped air bubbles
5. bake in preheated oven 180'C for 30min
6. once out of the oven, drop the cupcake pan onto table top to prevent too much shrinking
7. leave to cool
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