YEZILIN COFFEE COTTONY CAKE [OGURA CAKE]

My neighbor was back from Shen Zhen, China and gave me a pack of instant beverage mix.  As usual, I will use it to bake cakes especially Ogura and chiffon cakes.

The cake has all the aroma of the beverage drink, soft, moist, spongy and light.  Made this for a gathering.  Easy and good.  So if you do happen to have too many of these instant beverage mix that you aren't drinking, perhaps you can use them for baking cakes.

Ingredients for Egg Yolk Mixture

[use lined  9" square tin]
65 gm superfine flour - sifted

1/4 tsp salt

5 egg yolks

1 whole egg

60 ml corn oil

3 sachets 3 in 1 [15 gm/sachet] Yezilin Coffee dissolve with 80 ml hot water - set aside to cool

1. Place the dry ingredients in the mixing bowl and make well in the centre.  Add in eggs, corn oil and coffee milk mixture.  Using a paddle hook, beat ingredients until creamy and well combined.   Set aside. 
2. Pour 1 and 1/2 cups water into baking tray, place baking rack on the tray and  preheat oven at 160 degrees C for 10 minutes.

 

 

 

 

Ingredients for Egg White Mixture
5 egg whites
1/2 tsp cream of tartar
65 gm castor sugar

1. Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until  slightly foamy.  Add in sugar in 3 batches.  Whisk until soft to stiff peaks formed.
2. Using a spatula, fold in 1/2 of the meringue into egg yolk mixture.  Lift and fold until well combined, then add to rest of meringue.  Fold again until well mix.
3. Pour batter into a 9" square tin [line base with baking paper at the bottom only]. 
4. Smooth the surface with a spatula and steam bake in oven at 160 degrees C for 10 minutes, lower heat to 150 degrees C and bake for a further 55-60 minutes.  [Note: for the water bath, use 1 and 1/2 cups water for the duration of baking.  This way the cake base will not be soggy after baking].
5. Invert the cake after baking on a wire rack and let it cool slightly [about 5 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper].
6. Cool cake completely before slicing to serve or refrigerate before slicing to serve later.