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Monday, July 8, 2013


This cottony cake has the 'Teh Tarik' ginger flavour.  For convenience, it's alright to   use  Boh's 'Ginger Milk Tea' for the cake flavour.  If you can't find this, you can concoct your own [*] by steeping 3 tea sachets in 100 ml hot water to obtain 80 ml tea.   Then add in 2 tbsp condensed milk and 2 teaspoons of ginger juice [or 1 tsp ginger powder].
Ingredients for Egg Yolk Mixture
[using 8"  or 9" square tin]
75 gm superfine flour - sifted
1/4 tsp salt
5 egg yolks
1 whole egg
45 ml corn oil
2 sachets 3 in 1 [26 gm/sachet] Teh Tarik Ginger [Boh brand] dissolve with 80 ml hot water - set aside to cool OR prepare as above [*]
  1. Place the dry ingredients in the mixing bowl and make well in the centre.  Add in eggs, corn oil and tea mixture.  Using a paddle hook, beat ingredients until creamy and well combined.   Set aside. 
  2. 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
1/4 tsp cream of tartar
65 gm castor sugar [can use 80 gm for sweeter cake]
  1. 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.
  2. 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.
  3. Pour batter into a 8" square tin [line base with baking paper at the bottom only]. 
  4. Smooth the surface with a spatula and steam bake in oven at 160 degrees C for 10 minutes, lower heat to 150 degrees C and bake for a further 55-60 minutes.  [Note: for the water bath, use 1 and 1/2 cups water for the duration of baking.  This way the cake base will not be soggy after baking].
  5. Invert the cake after baking on a wire rack and let it cool slightly [about 5 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper].
  6. Cool cake completely before slicing to serve or refrigerate before slicing to serve later.


Chef and Sommelier said...

Hi Kimmy, you make baking looks so easy with this post! I love teh halia and definitely tempted to make this cake because of the ginger flavour.

Kimmy said...

Hi Alvin, for a change I find this this flavour nice.

Phong Hong said...

Kimmy, as always your cottony cakes are beautifully baked. I see that they are tall and not much shrinkage. I wonder how I would like the gingery taste.

Sonia ~ Nasi Lemak Lover said...

Very special of cotton cake !

kitchen flavours said...

Lovely cake Kimmy! And very interesting flavour. I don't mind having a few slices myself!

Edith C said...


Zoe said...

Hi Kimmy,

You are indeed the queen of cottony cakes! There are so many different cotton cakes that you have baked. This ginger milk tea one looks good too!


Kimmy said...

Hi Phong Hong, the flavour and taste is not as intense as the Ginger Milk Tea drink from the Indian stalls.

Kimmy said...

Hi Sonia, the combination of flavour and aroma is not bad.

Kimmy said...

Hi Joyce, help yourself... I have to control myself at times whenever eating these cakes. You can't stop at one or two.

Kimmy said...

Hi Edith, am I going crazy trying out the various flavours?, hehehe!

Kimmy said...

Hi Zoe, oh, thanks for the 'prestigious' title. I just love to try all possible flavours. So far so good-lah.

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