Chinese Sponge Cake

While growing up I would always snack on this cake whenever my mom goes to the wet market. I would always remind her to get a bag home and I just wouldn’t stopped munching on the cake. It’s super light with a just a hint of sweetness.  In Chinese it’s called Ji Dan Gao (Chicken Egg Cake – hehe sounds funny in English doesn’t it) I didn’t know it was that easy to make as it only has 4 ingredients (yeap as you may guessed it one of the main ingredients is eggs!) and the best part it’s steamed instead of baked.  And this recipe doesn’t call for any raising agent BUT you would need some elbow grease and a secret ingredient.

You Need
6 eggs
260 grams  or 1 1/2 cup of caster sugar
300 grams or 2 1/2 cup of all purpose flour, sifted twice
125 ml aerated drink (7 UP, Sprite or ice cream soda) – This is THE secret ingredients. The fizziness in the drink that makes the cake so light and fluffy plus it adds a hint of nice aroma to the cake as well

How To
1. Prepare the steamer or wok while you work on the batter.
2. Beat the eggs and sugar using a hand beater or mixer or a wire whisk until the mixture turns pale and fluffy or double in volume.
3. Divide flour into three portions and fold in the flour alternating with the soda drink, ending with the flour.
4. Pour the batter into a baking tin lined with greaseproof paper. You may use a bamboo steamer if you have any.
5. Steam on high for 25-30 minutes.
6. Leave the cake to cool AND resist the temptations to cut it while it is still warm otherwise it would crumble. Trust me it’s very tempting to have a slice!