I must be crazy baking the similar flavour cake in 3 different quantities and different size pans. See these posts for 1 and 2.
This is the third one using 5+1 egg. The cake rose very well and didn't shrink much. After cooling the cake is 5 cm in height. Texture wise and taste, all three of them are as good.
Ingredients for Egg Yolk Mixture
This is the third one using 5+1 egg. The cake rose very well and didn't shrink much. After cooling the cake is 5 cm in height. Texture wise and taste, all three of them are as good.
[use 8" square tin]
75 gm superfine flour - sifted
75 gm superfine flour - sifted
1/4 tsp salt
5 egg yolks
1 whole egg
60 ml corn oil
30 ml lemon juice
50 ml milk
1 tsp lemon zest
2 tsp poppy seeds
50 ml milk
1 tsp lemon zest
2 tsp poppy seeds
- Place the dry ingredients in the mixing bowl and make well in the centre. Add in eggs, corn oil, lemon juice, zest and milk. Using a paddle hook, beat ingredients until creamy and well combined. Set aside.
- 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 tartar65 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. Add in the poppy seeds. Fold again until well mix.
- Pour batter into a 8" square tin [line base with baking paper at the bottom only].
- Smooth the surface with a spatula or shake a little and the batter will spread out evenly.
- Steam bake in oven at 160 degrees C for 40 minutes, lower heat to 140 degrees C and bake for a further 20 minutes. [Note: for the water bath, use 1 to 1 and 1/2 cups water for the duration of baking. This way the cake base will not be soggy after baking].
- Remove cake and invert it 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].
- Cool cake completely before slicing to serve or refrigerate before slicing to serve later.
Notes: Visit this site for it's Nutritional Facts [here]
10 comments:
your cake is so beautiful
Another soft and moist cake from your kitchen. YUM.
Hi, Kimmy. Just got to know your MIL had an operation. Wish her speedy recovery.
Thanks Victoria, I'm still trying to get a perfect cake.
Hi Baby Sumo, this is one of my favourite flavour cake. Soft and moist, keeps well in the fridge.
Hi Jozelyn, thanks. The operation was ok. She was in hospital for over a fortnight. Now has to go for regular physiotherapy for 3 months. Hopes she knows the do's and don't's to prevent any complications.
Hah! Hah! Kimmy, for the sake of research sometimes it is necessary to test with different amounts. I am sure your family did not mind eating this yummy cake 3 times :) I think I prefer this one with more eggs.
Hi Phong Hong, don't worry for my family. They didn't have the chance to eat these 3 cakes cos' they were given away [for church members' weekly gathering, my hubby's aunties -long pending request by my MIL and to my niece's Library teacher who is very helpful]. I prefer to bake the bigger cake cos' it keeps well for days.
I still have no luck in making ogura cake. I think I still not found the right temp (with my oven). I read 3 of your recipe and found that the cake did crack and sink. However the texture looks great! Have you think of baking at lower temperature? So it rises slowly as cooked. This might reduce the crack+shrinkage problem. I relate this ogura cake with sponge cake. Still not tested at my side. Maybe you can try and see is it working.
Hi Vivian, sorry to note about your encounter. Perhaps you can try 150C for 55-60 minutes. Some did bake this cake at 170C for 45 minutes too. Sometimes the pan size and egg size make a difference. It's more similar to chiffon than sponge cake.
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