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.

BAKED CHINESE CAKE / "Ji Dan Gao 鸡蛋糕"

Ingredients
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

Method

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.


 

Jam Doughnut Muffins

Yesterday I was up early in the morning and was gearing up to make a steamed nyonya kuih.  I spend in front of the stove for more than an hour steaming the kuih layer by layer....and in the end...the kuih was a disaster!!  Thought I could have a beautiful kuih lapis to share with you.  So tired in the end....

Anyway, I made something more easier today.  This muffin can be ready in just less than an hour.

Jam-Doughnut Muffins

(adapted from "How To Be A Domestic Goddess", Nigella Lawson)

Ingredients

125ml milk

85ml corn oil or vegetable oil, plus more for greasing

1 large egg

1/2 teaspoon vanilla extract

200gm self-raising flour

60gm caster sugar

12 teaspoons strawberry jam (or any of your favourite jam)

Coating

scant 1/2 cup unsalted butter

1/2 cup granulated sugar

Method

Preheat oven to 180°C and grease a 6-hole muffin pan.

With a fork or hand whisk, beat together the milk, oil, egg and vanilla extract. Stir this into the flour and 60gm sugar to just combine. (It doesn’t matter there are lumps as if you overbeat the batter, the muffins will be hard and tough.)

Spoon the mixture into each muffin mould so that its just under a third full. Then with a teaspoon add a dollop of strawberry jam - about the size of a fat lima bean- then top with more muffin mix so that the cases are just about full.

Put them in a preheated oven and cook for about 20 minutes or until the tops feel springy and resistant and the muffins have puffed up into little toadstools.

For the coating :  Melt the butter. Combine the extra sugar and the cinnamon in a large bowl. When the muffins are cool enough to handle, brush each muffin with the melted butter, then roll in the cinnamon sugar. Serve while still a little warm.

                            I did not make the melted butter and coat with the sugar to my muffins 

                            instead I just lightly dust with icing sugar.  It is as good eating it as it is.

                            

 

                             This jam doughnut muffin is best eaten when it is still warm.

                             You can always warm up the muffin in your microwave if you have

                              left over.

  I am linking this post to the Bake Along event created by Joyce of Kitchen Flavours,  Lena of Frozen Wings and Zoe of Bake for Happy Kids

  

                             

An InLinkz Link-up

Leopard Print Orange Cupcakes

I came across someone posting this Leopard Print Cuppies the other day in the Facebook Group members page.  Looking at these pretty leopard print top of the cupcakes captivated me immediately and I just got to try it out too.

I'm sure these Leopard Print Cuppies makes a good choice for children's parties too and to impress your guests.  These cuppies are spongy and light and with some orange zest added, it just taste absolutely yummy!

LEOPARD PRINT ORANGE CUPCAKES

Ingredients 
Meringue 
5 egg whites (medium size)
80g caster sugar
10g corn flour

Yolk batter 
5 yolks
20g caster sugar
60g vegetable oil (canola or sunflower)
50g milk (warm) (You can substitute with orange juice)
1 tsp vanilla extract
90g cake flour

1 orange zest 

Spot batter
1 tsp Chocolate powder
1 tsp Black powder or Charcoal powder

Method

Place cupcake liners into your muffin pan.  Set aside. 

Combine the caster sugar and corn flour together.  Place the egg whites in a bowl and using your electric hand mixer, whisk the egg whites in medium speed till frothy, add in the corn flour sugar mixture gradually continue to beat until stiff peak.  Set aside.

In another bowl, using your hand whisk, lightly beat the egg yolks, then add in the sugar and whisk till combine and thick.  Add in the oil, followed by the warm milk and vanilla extract.  Mix till all well blended.  Sift in the cake flour and mix till all combined.

Gently fold 1／3 of beaten egg white into egg yolk batter, use cut and fold method until well blended. Then pour the batter back to the rest of the egg white and fold until mixture is well blended. 

Scoop out 2 tablespoons batter each for the chocolate and black spots into a small bowl.

(Add in 1 tsp of cocoa powder and 1 tsp black powder to the bowls and mix till combined).  Pour batter into piping bag to draw spots on the cupcakes.

In the main batter, add in the orange zest and mix to combined.  Pour the batter into the cupcake liners just below the liners.

For chocolate colour spot and drop round and long spots onto the cupcakes.  After that, for the black colour spot, just draw on the edges on the chocolate spots.  

(Tips : Please make sure that these two colours batter are slightly thicker than the main white batter). 

Bake the cupcakes using water bath method in 110 celcius for 25 minutes, 140c for 10 minutes and last 5-10 minutes raise the temperature to 160c.  

Remove from oven and let cool.

Recipe sourced from this link (SingaporeHomeCooks)

Please check out this Original Chinese link (BrendaWang) to view her tutorial pictures