Nuffnang Ads


Tuesday, April 15, 2014


A lovely soft, moist cottony [Ogura] cake with a sweet combination of pink and yellowish colour.  I used home-made Roselle Jam [see posting] with 1/3 portion of the batter to create the marble effect.
The cake rose beautifully, firm and soft and can be easily dislodged.  Cake didn't shrink much.  I made the cake for Qing Ming 'pai-pai' prayers at my mom's place.
Ingredients for Egg Yolk Mixture
[using 7"  square tin]
55 gm superfine flour - sifted
1/4 tsp salt
4 egg yolks
1 whole egg
40 ml corn oil
60 ml milk mix
1.5 tbsp Roselle Jam [for the jam portion] 
a little rose pink colouring 
  1. Place the dry ingredients [except Roselle jam] in the mixing bowl and make well in the centre.  Add in eggs, corn oil and milk mixture.  Using a paddle hook, beat ingredients until creamy and well combined. 
  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
4 egg whites
1/4 tsp cream of tartar
50 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 1/3 of the meringue into egg yolk mixture. Lift and fold until well combined.  Fold again until well mix.  Mix remaining 2/3 of meringue to the batter.  Mix well.
  3. Scoop 1/3 of batter in a mixing bowl.  Lightly stir in the Roselle jam and a drop of pink colouring until well combined.  [Pink colouring is needed cos' the jam colour doesn't stay as it is when mix with batter].
  4. Pour both mixture alternately into a 7" square tin [line base with baking paper at the bottom only].   Shake pan a little to smoothen out the batter then use a skewer to create swirls in the batter to get the marble effect]. 
  5. Steam bake in oven at 160 degrees C for 40 minutes, then reduce temperature to 140 degrees C and continue to bake for 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 not be soggy after baking].
  6. Remove and invert the cake after baking  and let it cool slightly [about 5-10 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper].
  7. Cool cake before slicing to serve or refrigerate for serving later.


Jess Bakericious said...

this so so pretty, love the color swirl!

Phong Hong said...

Kimmy, very pretty cake! The colour is so sweet :)

Vivian Pang said...

You are so good in baking cottony cake. Love the swirl .

Gloria said...

very pretty cke..loved the swirl..

Jeannie Tay said...

Lovely colour, and I see you used a small pan to get tall cake:D Very nice!

Kimmy said...

Hi Jess, Phong Hong, a little artificial colouring does makes a great difference.

Kimmy said...

Hi Vivian, I love baking the cottony cake. Different flavours, size and colours. Best of the all the texture is so soft, spongy and moist. Keeps well when chilled too.

Kimmy said...

Hi Gloria, it's lovely but too bad I didn't take photos of the cake slices at my mom's place.

Kimmy said...

Hi Jeannie, you are right. The pan size does contribute to the height of the cake you prefer.

Susan Tan said...

Will definitely share & try this lovely recipe once i make my roselle jam!
What is milk mix and is there an alternative oil I can use instead of corn oil?

Kimmy said...

Hi Susan, I used 3 tbsp milk powder dissolved with warm water. You can used UHT milk. If you are not using corn oil, perhaps you can try using vegetable oil or melted butter.

Nuffnang Ads

Blog Archive