Friday, August 23, 2013

MILK TEA [TEH TARIK] COTTONY CAKE [OGURA CAKE]

There were several packets of Lipton Milk Tea sachets lying in the kitchen cabinet, soon expiring.  I remembered baking the Vietnamese Coffee Cottony Cake [see posting on this cake here] where I used the 3 in 1 Vietnamese coffee as flavour.  So I used the similar recipe to bake this cake with tea flavour.
The cake turns out well - soft and spongy.  Good cake.
Ingredients for Egg Yolk Mixture
[use  9" square tin]
65 gm superfine flour - sifted
1/4 tsp salt
5 egg yolks
1 whole egg
60 ml corn oil
1 sachet of 3 in 1 [30g/sachet] Lipton Milk Tea dissolve with 80 ml hot water - set aside to cool
  1. Place the dry ingredients in the mixing bowl and make well in the centre.  Add in eggs, corn oil and milk 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
1/2 tsp cream of tartar
65 gm castor sugar
  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 9" 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.
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      16 comments:

      1. Jozelyn NgAugust 23, 2013 at 6:50 PM

        I love this ogura cake so much. Yours must be so tasty!

        ReplyDelete
      2. ivy sew http://simplybeautifulhealthyliving.blogspot.comAugust 23, 2013 at 6:57 PM

        Kimmy, you are indeed an expert in cottony cakes!

        ReplyDelete
      3. Baby SumoAugust 24, 2013 at 10:15 AM

        Hi Kimmy, I tried that teh tarik before, it's really nice and creamy. Must be a very nice addition to the cake. Thx for linking to LTU! ;)

        ReplyDelete
      4. AnonymousAugust 24, 2013 at 5:32 PM

        Hi Kimmy, I always wonder what is the height of your cotton cake. Using your recipe, mine looks very short. Please help.

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      5. KimmyAugust 24, 2013 at 10:21 PM

        Hi Anonymous, average about 4.5 cm. Sometimes, about 5cm is the cake doesn't shrink much. Today I baked another, it's 4 cm, the cake was soft and spongy.

        ReplyDelete
      6. KimmyAugust 24, 2013 at 10:23 PM

        Hi Jozelyn, almost all the flavours are good. There is really a wide range of flavours. You wouldn't feel tired baking them.

        ReplyDelete
      7. KimmyAugust 24, 2013 at 10:25 PM

        Hi Ivy, paiseh, so far quite happy with the results. Happier when I get positive feedbacks from those who tried the cake. Compliments are hard to come by, hehehe! So I have to judge myself by trying them. some don't even bother to ask what is the flavour.

        ReplyDelete
      8. KimmyAugust 24, 2013 at 10:27 PM

        Hi Baby Sumo, teh tarik is always good. The teh tarik halia [ginger] is even better. Both I liked.

        ReplyDelete
      9. Chef and SommelierAugust 26, 2013 at 2:14 AM

        Hi Kimmy! You teh tarik cake looks so soft... and it looks just like the cushion on my dining chairs! :D

        ReplyDelete
      10. PHAugust 26, 2013 at 9:01 AM

        Kimmy, looks like the variety is endless and that is a good thing! By the way, you only line the bottom of the pan. Is it easy to remove when the cake sticks to the sides?

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      11. KimmyAugust 26, 2013 at 10:05 AM

        Hi Phong Hong, yes, the cake will shrink away from the sides after cooling. Use slim spatula to run along the sides to dislodge the cake.

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      12. KimmyAugust 26, 2013 at 10:06 AM

        Hi Alvin, really it's so soft and sometimes I think it's very fragile. Luckily it's spongy.

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      13. UnknownAugust 26, 2013 at 3:13 PM

        Thanks for sharing..
        I must have a try..

        Oolong

        ReplyDelete
      14. KimmyAugust 26, 2013 at 6:12 PM

        Hi Wu, do give it a try. You may like it.

        ReplyDelete
      15. ZoeAugust 28, 2013 at 7:29 AM

        Hi Kimmy,

        You are very creative with your Xiang Si cake baking. Your varieties seems endless! As always, this one looks very good too.

        Zoe

        ReplyDelete
      16. KimmyAugust 28, 2013 at 10:57 AM

        Hi Zoe, should say I have gone 'crazy' with the flavours for this cake. You are right, there are so many varieties to try but I'm trying with the simple ones first.

        ReplyDelete