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Baked Egg Cake ~ 烤鸡蛋糕


The recipe for this soft and light Baked Egg Cake is derived from the original recipe for steamed egg cake or Ji Dan Gao  (糕). I like the texture of this cake which is not too sweet and it does pair very well with a hot cup of our local black coffee.
  




Baked Egg Cake ~   烤鸡蛋糕  (adapted from ' here ' )

Ingredients  (A)
  • 3 egg yolks
  • 1 whole egg
  • 50 ml canola oil
  • 65 gm self-raising flour
  • 5 gm cocoa powder + 1 tsp water
  • 1/2 tsp vanilla
  • a pinch of salt
(B)     3 egg whites
          65 gm icing sugar

Method
  1. In a mixing bowl, whisk egg yolks, egg with a handwhisk.  Add in canola oil and mix till well combined.
  2. Sieve in self-raising flour, mix well and set aside.
  3. In another clean mixing bowl, whisk egg whites till foamy, add in icing sugar in three batches and whisk till stiff peaks but not dry.
  4. Fold in 1/3 meringue into the flour mixture with a spatula, mix well.  Fold in the remaining meringue, mix thoroughly.
  5. Take out 2 tablespoon batter and mix with the cocoa mixture.
  6. Scoop some plain batter into a lined 8.1/2 x 5 x 3 inch loaf pan alternating with the cocoa batter.  Use a skewer to make a swirl pattern.
  7. Bake in a preheated oven @ 170 deg.C for 35 mins.  Test with a skewer till it comes out clean.
  8. Overturn the pan onto a wire rack to let the cake cool completely.   
Note :  The cake will shrink a little as with most sponge cakes.  Trim off the sides before slicing to serve.





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