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Wednesday 16 December 2015

Baked Chinese Cake / "Kai Dan Koh 鸡蛋糕"

"Kai Dan Koh or Ji Dan Gao" is a cake that I grew up eating during my childhood times.  I love the spongy soft texture of the cake.  "Ji Dan Gao" is just more or less like a sponge cake.

I have tried searching for the recipe previously in the internet but most of the Kai Dan Koh was those steamed cake or of that "Ma Lai Koh".  Until one day as I was going through some of my cookbooks, I found this Baked Chinese Cake which is very similar to the "Ji Dan Gao" which Ive been looking for.


3 large eggs (cold)
140g caster sugar / granulated sugar
1 tbsp honey
3 tbsp water
1 tsp vanilla extract
70ml vegetable cooking oil 
160g plain flour
1 tbsp corn flour
1 tsp baking powder


Preheat oven to 180 celcius.  
Grease and lightly flour 10 baking moulds (the mould about 4" diameter x 1.5" height).

Sift the plain flour, corn flour and baking powder together.  Set aside.

In an electric stand mixer, beat the cold eggs, sugar and honey on high speed till mixture is light and fluffy (ribbon stage).  This takes about 8-10 minutes.

Turn down to low medium speed, slowly add in the water, thereafter vanilla extract and the vegetable cooking oil.

Turn off speed.  Using a spatula, fold in the flour mixture till combined.  Do not overmix.

Spoon the batter into the prepared greased flour moulds slightly till to the edges.

Bake for 15 minutes or till the cake edges are separated from the mould.  Removed from oven.  Let cool for 5 minutes before popping the cakes out.

                           Try it and see whether you like this version of "Ji Dan Gao".....
                            Well, this is my 2nd batch already.... 

** My friend were asking me whether can she bake this at a normal round pan.  I guess it can be done in a normal 7" or 8" round pan.... but have to greased and lined with a greased proof paper at the bottom of the pan and the baking time would be longer.