This should be a healthy cake compared to butter cakes cos' it's low in sugar, fats and flour. The texture is cottony soft and a little tangy taste cos' of the mango and lemon juice. A light and nice cake which I believe is not a burden to the body with a few extra slices.
Ingredients for Egg Yolk Mixture
65 gm superfine flour - sifted
1/4 tsp salt
5 egg yolks
1 whole egg
45 ml corn oil [3 tbsp]
80 ml mango yoghurt
1 tsp lemon juice
- Place the dry ingredients in the mixing bowl and make well in the centre. Add in eggs, corn oil, lemon juice and yoghurt. Using a paddle hook, beat ingredients until creamy and well combined. Set aside. Preheat oven at 160 degrees C for 10 minutes.
5 egg whites
1/2 tsp cream of tartar
65 gm castor sugar
- Using an electric mixer, whisk egg white until frothy, add in cream of tartar until slightly foamy. Add in sugar in 3 batches. Whisk until soft to stiff peaks formed.
- 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.
- Pour into a 8" square tin [lined base with baking paper at the bottom only]. Smooth the surface with a spatula and steam bake in oven at 160 degrees C for 70 minutes.
- Invert the cake after baking and let it cool before removing the baking paper.
- Cool cake before slicing to serve.
Notes:
- cake is quite close to 'Xiang Si' and Souffle cake [honestly not sure what's the difference between these cakes, so I better call it cottony cake, not to confuse myself]
- can be served chilled
- keeps well in an airtight container refrigerated.
11 comments:
Actually today plan to make your coffee cottony cake with 3 1/2 eggs. After looking at this feel like changing my mind :D
I bake before siang Xi cake with 5 yolks + 1 whole egg in water bath. It rise almost higher than 8'pan. Wonder do you have the same situation? Looking at your picture seem yes. Suppose to be like that?
My 1st attempt shrink a lot and with very moist(wet) bottom. Maybe due to high temperature. If happen to bake will use lower temperature. Like to get your advice before take action :) thanks!
Hi Vivian, yes, the cake will rise very high than shrink when cooling cos' it is a low gluten cake. Mine didn't shrink much. The temperature should be 150-160C, bake for 60-70 minutes. I used 1 1/2 cups water for the water bath, the base is dry.
Hi Vivian, the coffee cottony cake is good but it's a smaller cake [not enough to share cos' it is really a nice cake]. Maybe you can try this recipe following the temperature and water-bath instruction to see if you can get a dry cake base.
I can certainly indulge in this light cake...KIV!
Hi Cheah, me too. I've grown to like this cake and encouraging my friends to bake this kind of cake.
Another very nice cake from you! Now added to my to bake list :)
Hi Phong Hong, before used to bake smaller cake, now I bake bigger cakes cos' same workload but yields more to share and moreover this cake keeps well refrigerated.
Hi Kimmy,
This cake looks wonderful. I would love to bake this cake since mango is in season now.
But first, I would need to bake the basic siang xi cake first before attempting this cake.
Would love to seek your advise if I fail to bake these super challenging cakes :D
Zoe
Hi Zoe, this is a basic 'Xiang Si' cake with mango yoghurt for the liquid portion. Feel free to let me know of any problems you encounter and I'll be glad to help.
Hi, Kimmy
After baking this Xiang si cake we had to invert it and then straightly remove the pan & baking paper or just wait it cool then only remove it?If we just wait until cold the only take out thepan & baking paper would it become wet? TQ
Yvonne Yeo
Hi Yvonne, you can remove the baking tin immediately and I suggest you cool the cake for 5-10 minutes before removing the paper cos' it may not come out clean. See my posting on Kiwi Yoghurt Cottony Cake, you will see part of the paper is clean which means that part of the cake base is dry, smooth and nice.
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