This Xiang Si cake [Ogura cake aka Souffle cake] was inspired by Min's blog. Quite mild in flavours but texture is perfectly soft, cottony and light. Baked this cake for CNY which is low in fat, sugar and gluten for prayers.
During CNY, visitors are served with my SIL's store bought carrot cake with cream cheese topping from a popular bakery store. My MIL prefers store bought cakes rather than homemade, maybe it's more 'classy'. I noticed most of our visitors discard the topping [I think nowadays they must be quite health conscious, too].
Ingredients for Egg Yolk Mixture
65 gm superfine flour - sifted
1/4 tsp salt
5 egg yolks
1 whole egg
60 ml milk
45 ml corn oil [3 tbsp]
- Place the dry ingredients in the mixing bowl and make well in the centre. Add in eggs, corn oil and milk.
- 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
1-2 tsp green tea powder - dissolve with 15 ml hot water
1-2 tsp good quality cocoa powder - dissolve with 15 ml hot water
- 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.
- Divide batter into 3 equal portions. Keep one portion plain. Mix in the green tea paste and cocoa paste into remaining portions. Mix well with a spatula.
- Pour the three types of batter 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 for about 10 minutes before removing the baking paper.
- Cool cake before slicing to serve. Cake keeps well for 7-10 days if refrigerated.