Was browsing through some food blogs about cottony cake sometime ago. By chance I came across a cake called Ogura Cake. After going through the recipe, I realised that it is the same as the cottony cake recipe. If I'm not wrong, there are at least 3 names for the similar cake. That is, Xiang Si cake, Ogura cake and maybe Souffle cake. Before knowing these names, I called the cake as Cottony Cake so as not to confuse myself.
A little drop of apple green colouring and a teaspoon on poppy seeds were added to make the cake more appealing even though it is already a nice cake. These can be omitted.
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 kiwi 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.
- Pour 1 and 1/2 cups water into baking tray, place baking rack over tray. Preheat oven at 160 degrees C for 10 minutes.
Ingredients for Egg White Mixture5 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. For the water bath, use 1 1/2 cups water for the duration of baking. This way the cake base will be dry after baking.
- Invert the cake after baking and let it cool slightly [about 10-15 minutes] before removing the pan and baking paper.
- Cool cake before slicing to serve or refrigerate for serving later.
- must finish within 2-3 days if kept in room temperature
- keeps well in an airtight container when refrigerated for more than a week