I can't drink white coffee but have a few sachets of it lying in the pantry. Since I needed to bake a cake for a family occasion, why not use it for the cake flavour.
I used the whole sachet [36 gm] for this cake as I wanted more intense flavour. The cake turns out good - soft and spongy. This time I baked the cake at 170 degrees C for 45 minutes [trying to save electricity, hehehe!].
Ingredients for Egg Yolk Mixture
[use 9" square tin]
75 gm superfine flour - sifted
75 gm superfine flour - sifted
1/4 tsp salt
5 egg yolks
1 whole egg
60 gm corn oil
1 sachet White Coffee [36gm] dissolve in 80 ml hot water, cool before use
- Place the dry ingredients in the mixing bowl and make well in the centre. Add in eggs, corn oil and white coffee. 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 170 degrees C for 10 minutes.
5 egg whites
1/2 tsp cream of tartar
60 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.
- Pour the batter into a 9" square tin [line base with baking paper at the bottom only]. Lightly shake the pan and the batter will spread out evenly.
- Steam bake in oven at 170 degrees C for 45 minutes. [Notes - you can bake this cake at 160 degrees C for 10 minutes, then reduce the temperature to 150 degrees C and bake for a further 50-55 minutes].
- Remove from oven and invert the cake to 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 for slicing and serving later.
Notes: Visit this site for it's Nutritional Facts [here]
18 comments:
Hi, Steam bake in oven at 170 degrees C for 45 minutes. Does this mean using the method water bath?
what a pretty and tall cake indeed... envious and full of admiration :)
Hi Kimmy,
I really enjoy all the ogura cakes that you have baked. This white coffee one looks good too!
Zoe
I can smell the aroma of this white coffee cake...
Hi Apple Bake, yes it's baking over a water bath.
Hi Victoria, I'm quite happy with this bake.
Hi Zoe, thanks. Baking this cake is a good way to clear off the little bits of ingredients left in my pantry.
Hi Jozelyn, this cake is very fragrant and easy to bake.
Hi Kimmy!
Love your food blog! A lot of the food you made are my favourite too! :D
Especially your cottony cakes! ^_^ I was wondering if you sell them?
Hi Kimmy, your ogura cake is always very impressive. Tall, soft and beautifully baked!
Hi Amelia, thanks for visiting my blog. Occasionally upon requests. These are rather healthy cakes suitable for all ages.
Hi Esther, sometimes I'm not that 'lucky', hehehe! Depends on 'mood' too.
what brand is that nice looking oven of yours?
Hi DuaVillas, I'm using Pensonic Portable oven.
Kimmy, I am very inspired to bake a similar cake using Nescafe 3 in 1. My family and I love ogura cakes too much!
Hi Phong Hong, I try with any instant 3 in 1 coffee sachets as they are flavoursome. Most convenient if you want a coffee cake.
Hi Kimmy, you cake look very nice. I have tried to bake an orange ogura cake using your recipe but my cake sank terribly (flat) when I took out from oven after baked. The base of the cake is also a bit wet n heavy... Can you help?
Hi Ai Choo, sorry for the late response cos' I was away on holiday at Xiamen, China. Your cake have been under baked if there is nothing wrong with the batter. Did you invert the cake immediately after removing from the oven, what kind of baking tin did you use, was there any water seepage if you use loose bottom pan? I would suggest that you try using recipe for a smaller cake first. Sometimes, you need more practice in baking this light and delicate cake. Happy baking.
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