This baked version of sponge cake which is similar to the steamed version (Ji Dan Gao) is so soft and fluffy you just have to try baking it to see for yourself! It is similar to the chiffon cake or Ogura cake with very fine crumbs. Because there is no liquid in this cake (except to mix the cocoa powder), mixing the egg white into the yolk batter may be a bit difficult but just add 1/3 of the egg white to lighten it first before adding the balance and it's alright. Also this cake is using self raising flour which makes it more stable and shrinks less. I am so glad I tried it! Mine cracked slightly but still very moist!
Serves 10/38g/121 calories (based on a 2000 calorie diet)
65g Icing sugar
3 Egg yolks
1 Whole Egg
50g Corn oil
65g Self raising flour
5g Cocoa powder + 1 tbsp hot water
1. In a mixing bowl, mix egg yolks and whole egg together with a hand whisk. Add in corn oil and mix till combined. Sieve in self raising flour and mix well, set aside.
2. Whisk the egg whites to bubbly at medium speed and add icing sugar into it in 3 batches and whisk to stiff beat.
3. Add one third of meringue to egg yolk mixture and fold well with a rubber spatula. Then pour all the egg mixture into the meringue at low speed and mix well. (I used the whisk and spatula to mix)
4. Pour mixture into a 5 x 8 inch lined cake pan (or a 6 inch square cake pan), leaving 2 tablespoon of plain mixture and mix with the cocoa paste. Drizzle the cocoa mixture on top of the plain batter and use a skewer to draw lines or create your own pattern.
Bake in preheated oven at 170C for 35 minutes. (I baked mine at 140C for 45 mins)
Invert the cake immediately once cake is out of the oven. Leave to cool before cutting into slices.
