Personally, I don't fancy egg cakes [steamed] cos' of the eggy taste. Recently, there were quite a number of the baked version appearing in FB and blogs. The cakes looks good especially the cocoa marble designs. I have earlier bookmarked Eileen's recipe but didn't get down to do until I saw Ann, Jeannie and Zoe's posts on the Baked Ji Dan Gao.
This baked Ji Dan Gao tasted good and texture wise was perfect. It tasted even better the next day.
But my cake shrink a little, something may have gone wrong. I appreciate very much Zoe, Jeannie and Ann's advices on the possible causes of why the cake shrink after cooling. I'll take note of it. Maybe I'm not skillful in the mixing process. Anyway, this is a nice cake, light and soft which I'll be baking again. From the photos, is the shrinkage noticeable? The crack is not that obvious, though.
Recipe Source - Anncoo Journal
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But my cake shrink a little, something may have gone wrong. I appreciate very much Zoe, Jeannie and Ann's advices on the possible causes of why the cake shrink after cooling. I'll take note of it. Maybe I'm not skillful in the mixing process. Anyway, this is a nice cake, light and soft which I'll be baking again. From the photos, is the shrinkage noticeable? The crack is not that obvious, though.
Ingredients
[6 inch square pan - lined with parchment paper]
65 gm self raising flour - sifted
5 gm cocoa powder mix with 1 tbsp hot water into a paste
3 egg yolks
1 whole egg
50 ml corn oil
3 egg whites
65 gm icing sugar
- In a mixing bowl, whisk egg yolks and whole egg. Add in corn oil. Mix well. Add in sifted flour and mix well [ the batter is thick].
- Whisk egg whites to bubbly on medium speed and add icing sugar into it in 3 batches. Whisk until stiff peaks formed.
- Add 1/3 of meringue into egg yolk mixture, fold until batter is smooth. Then pour this mixture into balance meringue. Whisk at low speed to mix well.
- Pour mixture into prepared cake tin [leaving 2 tablespoon plain mixture and mix it with cocoa paste].
- Drizzle the cocoa mixture on top of the plain batter. Use a skewer to draw lines to create your own pattern.
- Bake in preheated oven at 170 degrees C for 35 minutes {i'll try baking at 140 degrees C for 25 minutes then at 160 degrees C for 15 minutes].
- Remove cake and invert immediately to cool on wire rack.
- Leave to cool before slicing to serve.
Hi Kimmy! This cake is also on my baking list together with a few hundred other cakes hah..hah...I can see just a bit of shrinkage. I am very eager to try it soon.
ReplyDeleteHi Phong Hong, I was disappointed with the shrinkage and consulted Ann, Jeannie and Zoe. Didn't think of posting this recipe but on second thought, the cake tasted good and texture was alright. Maybe my mixing process is not perfect or my meringue is not stable....Cari excuses, hahaha!
ReplyDeleteHi Kimmy, I think your cake looks very good and the cracks can hardly be seen. In fact most spongecakes will shrink a little so I won't be too worried about it. Mine does too.
ReplyDeletecrack or no crack doesn't matter, like what Chef Kevin Chai says - as long as it's yummy, it's a good cake! and this sure looks good
ReplyDeleteKimmy, i baked this cake for father's day Mine didn't shrink much but it cracked, i turned it bottoms up to get a smooth surface for decoration instead :)) Maybe the temperature was too high, i used 160C for 30 min. According to Jeannie i should use a bigger pan if the pan is round, i used 6 inch round instead of 6 inch square. Maybe you need to bake it a little longer to prevent it from shrinking too much. But i agree with you that it tasted good.
ReplyDeleteI've also bookmarked this particular cake but haven't find time to bake it yet. Looking at yours made me want to bake one now. Loved the beautiful marbling effects in your cake. Bet not many slices left, right?
ReplyDeleteThanks Jeannie, it looks good after I trimmed off the edges. I read from somewhere, to prevent the cake from shrinking, drop the baked cake on to a table top from a 20 cm height. I tried it today when baking a cake, I think it helps, lol.. I try this trick when I bake Ji Dan Gao again.
ReplyDeleteHi Victoria, you are right, this cake taste good that's why I posted it here eventhough it shrinks and cracked.
ReplyDeleteHi Lite Home Bake, I think so, maybe I'll try with 140C. Similar temperature like Sonia's Golden Sponge Cake. Will the cake be too dry with longer baking time?
ReplyDeleteHi Veronica, honestly this cake tasted good and was given to my MIL after my hubby 'passed' it. What was left was the 4 edges of the cake. I may have to bake another for my family, hehehe!
ReplyDeleteHi, Kimmy. I just bake a plain ji dan gao on sunday but have yet to eat it...still store it in the fridge...hahaha...
ReplyDeleteYours looks so nice...
Hi Kimmy, the crack is not visible ... Overall your cake looks good & taste good. I like the pattern.
ReplyDeleteHi Jozelyn, I didn't know that Baked Ji Dan Gao can be kept in the fridge. Will it affect the texture?
ReplyDeleteHi Karen, I like the pattern too and yes this cake tastes good. So far no comments from my MIL.
ReplyDeleteHi Kimmy,
ReplyDeleteYour cake look perfect until it started to rise and crack in the middle of your baking... Is it because your oven is too hot? I have covered my cakes loosely with foil in the beginning of the bake and it seems to help :D
Zoe
Hi Zoe, I wasn't that worried about the cracks but the shrinkage when the cake cools down. There is an ugly 'waistline'. Next time, I'll reduce the temperature and see how it turns out. Thanks for your advice.
ReplyDeleteHi Kimmy, like you I don't fancy steam JiDanGao as it tastes eggy. This baked version looks good plus the positive feedback you have given, I shall try it one day.
ReplyDelete