PANDAN COTTONY CAKE [OGURA CAKE]

These days, I'm using my newly bought 8-inch hand-made square baking tin to bake Ogura cakes.  The cake turns out tall and well for this recipe.  I find that it is worthwhile to bake a bigger cottony cake than a small one cos' this cake stays good for at least 1-2 weeks chilled in the fridge.  You can also share them with friends and relatives if you think the yield is too much for your own consumption.  

Ingredients

[8-inch loose base square baking tin]

5 large egg yolks
1 egg

45-60 ml corn oil 

3 tbsp instant coconut milk powder

85 ml pandan juice [blend 6 blades pandan leaves with water and squeezed out juice]

65 gm cake flour  - sifted - set aside

1/2 tsp salt

5 egg whites

65 gm castor sugar
1/2 tsp cream of tartar

1. Line base of a 8" square tin with greased proof paper and lightly greased the sides  with corn oil.
2. Preheat oven to 160 degrees C.    Place a baking tray on the lowest rack, pour in enough water [about 1.5 cups] for steam baking, then place a baking rack over it.  
3. Dissolve coconut milk powder with pandan juice and set aside.
4. Whisk egg yolks and 1 whole egg until creamy then  add in sifted flour.  Whisk until smooth then gradually drizzle in the corn oil followed by coconut pandan juice [continue whisking while you add ingredients].    Whisk until well combined. Set aside.
5. Use a cake mixer, whisk egg whites until frothy, then add in cream of tartar.  Beat until soft peaks then gradually add in the sugar in 3 batches and whisk until stiff peaks formed.  Do not over beat egg whites otherwise it may be difficult to fold in to egg yolk mixture.
6. Fold in 1/3 of the meringue into the egg yolk mixture until combined.   Then fold in the rest of the meringue lightly in two portions until well combined. 
7. Pour batter into prepared cake tin.   Shake the pan lightly and the batter will spread out itself].  Tap baking tray on work surface a few times to release trapped air bubbles before baking. 
8. Place it over the baking rack to steam bake cake in a preheated oven at 160 degrees C for 10 minutes, then reduce temperature to 150 degrees C and bake for 50 minutes [by then the water bath would have dried up].   
9. Remove cake and invert it to cool for about 5 minutes [otherwise the cake base may be moist because of vapour from steam-baking]. 
   
   
   
   
   

WISHING ALL MY RELATIVES, FRIENDS AND VISITORS OF THIS BLOG

"A VERY HAPPY, HEALTHY AND SAFE NEW YEAR 2016"

Updated photos of this cake baked on 20th April 2016