Another Xiang Si cake [Ogura cake] which I baked using Mandarin orange juice [plenty of mandarin oranges left at my mum's place]. But this cake only uses 1-2 mandarin oranges, so either bake more of this cake or must find other ways to finish them off soon, hehehe!
Best to chill the cake for several hours before slicing to prevent the soften chocolate chips from smearing.
Ingredients for Egg Yolk Mixture
[using 8" x 8" or 9" x 9" square tin]
65 gm superfine flour - sifted
65 gm superfine flour - sifted
1/4 tsp salt
5 egg yolks
1 whole egg
45 ml corn oil [3 tbsp]
80 ml fresh mandarin orange juice [from 1-2 oranges]
50 gm chocolate chips - optional
50 gm chocolate chips - optional
- Place the dry ingredients in the mixing bowl and make well in the centre. Add in eggs, corn oil, and orange juice. Using a paddle hook, beat ingredients until creamy and well combined.
- Pour 1 and 1/2 cups water into baking tray, place baking rack on the tray and preheat oven at 160 degrees C for 10 minutes.
Ingredients for Egg White Mixture
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 and whisk 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. Add in chocolate chips and stir to mix.
- Pour into a 8" square tin [line 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. [Note: for the water bath, use 1 and 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 [there maybe some vapour on the baking paper].
- For cottony cakes with chocolate chips, it's best to chill cake before slicing to prevent the chips from smearing.
19 comments:
Hi Kimmy, this cake look delicious and I like the cottony texture. Good ideas to use up the mandarin orange, thanks for sharing.
Have a nice day.
Seeing your posts of cottony cake, I've yet to try one. I know it'll be soft and delish!
Hi Amelia, with the mandarin orange juice, this cake tasted sweeter than using orange. Nice cake to try.
Hi Cheah, try it soon and you will like it. The main point to take care is some cakes may be wet at the bottom. I found that the water bath is the main factor.
Hi Kimmy,
Thank you, a very nice & delicious cake, the shape of your cake is very nice & you can cut it so nicely.
Kimmy, that's a good way to use up Mandarin oranges. Mine became quite dry after some time so I had to throw it away. But will keep this in mind for next year hah! hah!
Hi Delphine, looking at the height of the cake, I thought it would be nice to it squarish. Not too bad.
I'm always impressed by how easy you've achieve this soft cottony cake. Looks lovely & flavorful with mandarin orange; This cake is prefect for CNY.
Hi Phong Hong, got the idea while browsing through an old magazine. Will bake another cake with Mandarin orange this weekend. Hope it turns out well and good.
Hi Kimmy, I was wondering how's the taste if compare with orange??? Your cottony looks soft and nice.
Hi Kit, I think practice makes perfect. I usually keep my fingers crossed and hopes for the best, hehehe!
Hi Esther, it tastes sweeter and not that tangy compare to orange. Overall I find it good, taste and texture wise, presentable.
Hi,can i half the recipes,
ps help if u can --by all mean how may cakes should i used,hope u can share,,(first time baker)
thanks
hi,,ps help,can i half the recipes,
by all means,,how many eggs to used,
and can i cut down the sugar,,
thanks---
Hi Annonymous, perhaps you can try 2 large eggs [separated] and 1 whole egg. The sugar can be reduced to 45 gm [cos' it is not that sweet]. Test your mandarin orange juice for sweetness [some may be tasteless by now].
I chanced upon your recipes and am excited to try all the cottony cakes. can you advise please? : which flour shd I use as superfine flour: Prima's "Top", "Superlite" or "cake" flour?
Tks, GC
Hi GC, superfine is low gluten flour [any brand should be okay] or you can use cake flour too.
hi Kimmy, another foolproof recipe. love the spongy texture, i called it 海绵蛋糕! ^^ Thanks for sharing...
HK
Hi HK, again thanks for the feedback. It's good to receive positive feedbacks so that readers will be more confident to try it. You must be having lots of Mandarin oranges at home, hehehe!
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