The past week was so hectic with hardly any time left to keep me in the kitchen. Instead of baking bread, I opted to bake this cottony cake again. This time using strawberry yoghurt. 
Like the previous bake [Mango Yoghurt Cottony Cake], this cake is low in sugar, fats and flour. The texture is cottony soft and a little tangy taste cos' of the strawberry and lemon juice. A little drop of rose pink colouring was added to make the cake more appealing even though it is already a nice cake.
You need only two mixing bowls to mix the batter.
Like the previous bake [Mango Yoghurt Cottony Cake], this cake is low in sugar, fats and flour. The texture is cottony soft and a little tangy taste cos' of the strawberry and lemon juice. A little drop of rose pink colouring was added to make the cake more appealing even though it is already a nice cake.
You need only two mixing bowls to mix the batter.
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 strawberry 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. For the water bath, use 1 1/2 cup water for the duration of baking. This way the cake base will not be wet or too moist after baking.
- Invert the cake after baking and let it cool slightly before removing the pan and baking paper.
- Cool cake before slicing to serve or refrigerate for serving later.
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| batter in baking tin |
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| baked cake before inverting to cool on wire rack |
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| cool cake inverted before remove base paper lining |
- can be served chilled
- must finish with 2-3 days if kept in room temperature
- keeps well in an airtight container when refrigerated
- I discovered that this cake is similar to Xiang Si cake and also known as Ogura cake. Quite the same as souffle cake too.
- I discovered that this cake is similar to Xiang Si cake and also known as Ogura cake. Quite the same as souffle cake too.
Kimmy, I want to try baking this cake this weekend. The texture really looks very soft. I liked the earlier mango one too but still haven't tried :)
ReplyDeleteHi Phong Hong, follow closely to the method esp. the baking part to get a dry cake bottom. I read many ppl have tried but the cake base is wet. Happy baking.
ReplyDeleteWow, the texture of your cake is very soft.
ReplyDeleteHi Veronica, yes it's a light gluten cake and also low in sugar and fats.
ReplyDeleteHi Kimmy, what is water bath? Could I do without tartar powder? I heard it is not good for health, same as baking powder. Is it true? My electric mixer is spoilt.. May use hand whisk for egg white mixture, hope stiff peak could be formed...
ReplyDeleteHi Claire, water bath is steam-baking cake with some water placed below the baking tin. You can replace cream of tartar with lemon juice or cornstarch. You can whisk egg whites with hand whisk but definitely faster using electric mixer. Happy whisking.
ReplyDelete