Chinese Steamed Egg Sponge Cake: Soft, Simple Recipe

Chinese steamed egg sponge cake, often called ji dan gao, is a tender, lightly sweet cake made by whipping eggs with sugar, folding in flour, and steaming instead of baking. Chinese home-style versions vary by region and family; this one includes a little milk and oil for a soft crumb and is lovely served plain with tea.

Ingredients

4 large eggs, at room temperature (about 200 g without shells)
¾ cup (150 g) granulated sugar
1 cup (120 g) cake flour, sifted
1 teaspoon (4 g) baking powder
⅛ teaspoon (about 0.75 g) fine salt
2 tablespoons (30 ml) whole milk, at room temperature
2 tablespoons (30 ml) neutral oil, such as canola or grapeseed
1 teaspoon (5 ml) vanilla extract, optional

Instructions

Prepare the pan and steamer. Line the bottom of an 8-inch (20 cm) round cake pan with parchment. Leave the sides ungreased so the batter can cling as it rises. Set a rack in a covered steamer or large pot, add enough water to sit below the rack, and bring it to a boil while you make the batter. Check that the pan fits with the lid on and that rising steam can circulate around it.
Measure and combine the dry ingredients. Sift the cake flour, baking powder, and salt together into a bowl. Sifting distributes the leavener and breaks up lumps, which makes folding easier. Set the bowl aside; once the eggs are whipped, work fairly promptly so the foam does not sit and deflate.
Whip the eggs and sugar. Put the eggs and sugar in a large, clean bowl. Beat with a stand mixer or hand mixer on medium-high speed for about 8–10 minutes, until the mixture is very pale, thick, and increased substantially in volume. When you lift the beaters, the batter should fall in a ribbon that remains visible on the surface for a few seconds. This foam is the cake’s main source of lift, so do not stop when the eggs are merely frothy. A hand whisk can work, but it takes considerably longer and requires steady vigorous beating.
Fold in the flour. Add the sifted dry ingredients in three additions. Use a broad spatula to cut down through the center, sweep along the bottom, and fold the batter over the top while turning the bowl. Stop as soon as no dry pockets remain. Scraping roughly or stirring in circles can knock out the air and lead to a compact cake.
Mix in the milk and oil. In a small bowl, stir together the milk, oil, and vanilla if using. Add a few spoonfuls of the egg batter and mix until smooth; fold this lighter mixture gently back into the main bowl. This step helps the oil disperse without sinking in a heavy slick to the bottom. Fold only until the batter looks even.
Fill the pan and cover it. Pour the batter into the prepared pan. Tap the pan very lightly once on the counter to release any unusually large air pockets, but do not bang it repeatedly. Cover the pan loosely with a piece of foil, making a small dome so the foil does not touch the rising cake. The cover helps keep condensation from dripping onto the top.
Steam until set. Set the pan on the rack over the boiling water and cover the steamer. Reduce the heat to maintain a steady, gentle boil rather than a violent one. Steam for about 35 minutes, keeping the lid closed for the first 30 minutes. At about 32 minutes, carefully lift the foil and check the center with an instant-read thermometer: egg dishes should reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). If it is below that, replace the cover and steam for 3–5 minutes more before checking again. Refill the steamer with hot water if needed, taking care not to splash the cake.
Rest and unmold. Turn off the heat and leave the lid slightly ajar for 2 minutes, then remove the pan carefully. Let the cake rest in its pan for 13 minutes, for 15 minutes of cooling in total. Run a thin knife around the edge and turn the cake out onto a plate or rack. Peel away the parchment, turn it right side up, and serve warm or at room temperature.

Tips

Use cake flour if possible. Its lower protein content helps keep the crumb delicate. If you cannot find it, replace 2 tablespoons of the 1 cup (120 g) all-purpose flour with 2 tablespoons (about 16 g) cornstarch, then sift the mixture several times. The substitute is practical, though the cake may be a little less fine-textured.
Keep water off the batter. A domed foil cover is a dependable option. If you prefer covering the pot lid with a clean kitchen towel to catch condensation, fasten the towel securely around the lid handle and keep all fabric away from the flame or burner.
Protect the egg foam. Use a clean bowl without grease, sift the flour, and fold gently. If the batter becomes runny before it reaches the pan, it has likely lost much of its air; it can still be steamed, but expect a shorter, denser cake.
Keep the steam steady. A hard, splashing boil can make the surface uneven and use up the water quickly. Check the pot before starting, and if you need to add water during cooking, pour hot water into the side of the pot rather than over the cake pan.

Serving Suggestions

Serve slices plain while slightly warm, when the crumb is soft and the egg-and-sugar flavor is most apparent. For a simple tea-time plate, pair them with Chinese tea such as jasmine or oolong, or with unsweetened black tea. The cake is mildly sweet, so a few fresh berries or orange segments work well alongside it without needing a frosting.

For a more dessert-like serving, add a light dusting of powdered sugar just before serving or offer a small bowl of lightly sweetened whipped cream. Keep toppings modest: a thick layer of icing can weigh down the delicate texture and cover the cake’s gentle flavor. Cut with a serrated knife using a light sawing motion to keep slices neat.

Variations

Plain, traditional-style flavor: Leave out the vanilla to keep the flavor focused on eggs and sugar. Some home recipes use only eggs, sugar, and flour; this version’s small amount of milk and oil gives a slightly moister, softer crumb. Neither approach represents the only correct family or regional version.

Citrus aroma: Add 1 teaspoon (about 2 g) finely grated lemon or orange zest to the sugar and rub them together before beating with the eggs. The zest adds fragrance without adding enough liquid to disturb the batter. Avoid adding juice, which can change the balance and structure.

Tea or sesame notes: Replace 1 tablespoon (8 g) of the cake flour with 1 tablespoon (6 g) matcha for a lightly bitter green-tea variation, or sprinkle 1 tablespoon (9 g) toasted sesame seeds over the batter before covering. Matcha darkens the cake and brings a distinct tea flavor; sesame adds a nutty top rather than changing the crumb.

No baking powder: You can omit it for a more egg-driven sponge, but the cake depends even more on a well-whipped foam and careful folding, and may rise less evenly. For a first attempt, keeping the small amount in the recipe gives a helpful margin without making the cake taste strongly of leavener.

Storage and Reheating

Let the cake cool, then refrigerate it within 2 hours of cooking. Store it in an airtight container or wrap the cut cake well; it keeps for 3–4 days in the refrigerator. Chilling firms the crumb, so bring a slice to room temperature for about 20 minutes if you prefer it soft rather than cold. For longer storage, wrap individual portions and freeze for up to 2 months; thaw in the refrigerator overnight or at room temperature until no longer icy.

To warm a slice, microwave it for about 10–15 seconds, then check and add short intervals if needed. For several slices, cover them loosely and steam for 2–3 minutes until warmed through. If reheating leftovers until hot, follow the USDA FSIS guidance to bring them to 165°F (74°C); a thermometer is most useful when warming a larger portion. Reheated cake can be a little less airy than freshly steamed cake, so use gentle heat and avoid prolonged steaming.

Frequently Asked Questions

Why did my steamed egg cake turn out dense?

The most common cause is not whipping the eggs and sugar long enough, since their foam provides much of the lift. A thick ribbon that stays visible briefly is a useful cue. Dense cake can also result from mixing too vigorously after adding flour, letting the batter stand too long, or opening the steamer early and losing heat.

Can I make this without a dedicated steamer?

Yes. Use a large, deep pot with a tight-fitting lid and a heatproof rack or trivet to hold the cake pan above the water. The water must not touch the pan, and the pot must be wide enough for steam to move around it. Keep a steady boil and check the water level carefully; never lift or move a pot of boiling water with the cake inside.

How can I tell when the cake is done?

Use the thermometer check in the recipe: the center needs to reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes. The top should also look set and spring back lightly when touched. A toothpick can help show whether wet batter remains, but it does not replace the temperature check for egg safety.

Can I use all-purpose flour instead of cake flour?

Yes. Use the cornstarch substitution in the Tips section, sifted together thoroughly with the flour. If you use only all-purpose flour, the cake will still work, but its crumb may be a little firmer. Measure flour by weight when possible, or spoon it gently into a cup and level it rather than packing it down.

Can I make the batter ahead of time?

It is best to steam the cake soon after folding the flour into the whipped eggs. The foam gradually loses volume while it sits, which can reduce the rise. You can measure the dry ingredients and prepare the pan and steamer ahead; whip and fold the batter just before steaming.

Why is the top wet or uneven?

Water droplets falling from the lid can leave damp patches, while vigorous boiling can make the cake rise unevenly. Cover the pan with domed foil, maintain a gentle steady boil, and keep the steamer lid closed during the early cooking time. A little surface moisture can be blotted gently after cooking, but a wet center means the cake needs more steaming.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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