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Monday, December 2, 2013


Came across a vegetable stall selling purple carrots.  I bought one to try [it's RM 6/kg] baking this cake.  
The cake ...........hmm has the flavour of carrot, soft and spongy but doesn't have the colour.  It looks greenish after baking, maybe it's because the carrot juice was exposed for sometime which makes it change colour.  Perhaps, I should try baking this cake again, immediately after I juiced the purple carrot.

Ingredients for Egg Yolk Mixture
[use 9" square tin]
75 gm superfine flour - sifted
1/2 tbsp skimmed milk powder
1/4 tsp salt
5 egg yolks
1 whole egg
50 ml corn oil [3 tbsp]
80 ml carrot juice [from 1/2 a purple carrot]
  1. Place the dry ingredients in the mixing bowl and make a well in the centre.  Add in eggs, corn oil and carrot juice.  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].   Smooth the surface with a spatula or just slightly shake the baking tin and the batter will spread out nicely.
  4. Steam bake in oven at 160 degrees C for 40 minutes, then reduce temperature to 140 degrees C and bake for a further 20 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].
  5. Remove from oven and invert the cake after baking.  Let it cool slightly [about 5-10 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper].
  6. Cool cake on wire rack before slicing to serve or chill in the refrigerator for slicing and serving later.
Notes: For this cake, I invert the cake and left it to cool for about 15 minutes. I could just lift up the pan was easily without even having to turn back the cake.
Notes: Visit this site for its' Nutritional Facts  [here]


Wani said...

yummy it looks so fluffy :))

Sokehah Cheah said...

Purple carrot is something new to me. Colour change is perhaps due to chemical reaction and heat. Looks yum!

Anonymous said...

wow,.. i just found a new wonderful site with lots of cottony cake! lovely blog

Vic said...

oh wow... what a lovely blog with so many alternatives to cottony cake!

WendyinKK said...

Wow, RM6/kg price is ok woh!
I hope I find them at this price too!

The colour change is due to contact with eggs. :)
Try another recipe without eggs and the colour stays pretty :)

Jeannie Tay said...

Pity the color disappeared huh! Just like beet I guess...beautiful texture and important thing is it is still delicious right:D

Sapana Behl said...

Cake looks so soft and yummy ,

Phong Hong said...

Kimmy, purple carrots is very rare. I have not seen it before. It is interesting that you have used it in this cake.

Kimmy said...

Hi Wani, so far quite happy with the texture.

Kimmy said...

Hi Soke Hah, same with me that's why I bought it to try. I'll bake another to see the difference.

Kimmy said...

Hi Anonymous, thanks, do give it a try. These are actually Ogura cakes.

Kimmy said...

Hi Vic, thanks, do give it a try if you love cottony cakes.

Kimmy said...

Hi Wendy, thanks for your info. I'll check it out on eggless cakes.

Kimmy said...

Hi Jeannie, the cake is delicious no doubt but nobody knows that it is a carrot cake.

Kimmy said...

Hi Sapana, yes as usual - soft, moist and spongy cake.

Kimmy said...

Hi Phong Hong,I've seen them in Taiwan and didn't expect to see them
at our local wet market at that price.

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