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Friday, November 20, 2015


Baked the Sicilian Orange Cake the other day which uses butter.  My family [especially my elders] prefer cottony cakes. They say it is soft, moist, light and fluffy and best of all the cake does not have the 'choking feeling' when eating it compared to butter cakes. 
I personally feel the same and this is a much healthier cake compared to butter cakes cos' it's low in sugar, fats and flour.  This cake texture is cottony soft and has a tangy taste cos' of the mango, lemon zest and juice. 

Ingredients for Egg Yolk Mixture
65 gm superfine flour - sifted
1/4 tsp salt
5 egg yolks
1 whole egg
45-60 ml corn oil [3-4 tbsp]
85 ml mango yoghurt 
1 tsp lemon juice
zest of 1 lemon
  1. Place the dry ingredients in the mixing bowl and make well in the centre.  Add in eggs, corn oil, lemon juice, zest and yoghurt.  Using a paddle hook, beat ingredients until creamy and well combined.  Set aside.  Preheat oven at 160 degrees C for 10 minutes with a water bath [use 1 1/2 cups water for the water bath].
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 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 into a 8" square tin [greased lightly the sides with corn oil and lined base with baking paper at the bottom only].
  4. Smooth the surface by shaking the pan lightly side ways and steam bake in oven at 160 degrees C for 10 minutes, then for 50 minutes at 140-150 degrees C.
  5. Invert the cake after baking  and let it cool before removing the baking paper.   
  6. Cool cake before slicing to serve.
- can be served chilled 
- keeps well in an airtight container refrigerated.


Phong Hong said...

Kimmy, your cottony cakes are always first class! This one got me quite excited due to the mango and lemon combo.

Kimmy said...

Thanks Phong Hong for the compliment - sometimes I do fail when I do it half-heartedly, hahaha! The mango yoghurt itself is not that tangy but with some lemon juice and the zest, it has more aroma. I actually wanted to bake a chiffon cake with the mango yoghurt but ended up baking this cos' I just bought a new handmade 8" square baking pan which I must put to use right away. No regrets cos' the cake was so tall [about 2 inches] after shrinking and the edges were so smooth and nice.

Karen Luvswesavory said...

Hi Kimmy,
This cake is so fluffy & cottony soft ! Of course mango + lemon great combo :)

Kimmy said...

Hi Karen, I'm very happy with the result and sure will try more other flavours using this baking pan to bake a bigger cake after all, it is the same process be it a small or big one. I think more economical, hahaha!

Jozelyn Ng said...

Hi Kimmy. Your cottony mango yoghurt cakes looks so yummy!!!
Miss this cake so much. Looking forward to bake one soon! Thanks for linking up with LTU!

Holy_Food said...

Delicious cake.
Thanks for sharing.

Zoe said...

Hi Kimmy,

To me, you are always the queen of cottony cake!!! This one with mango and yogurt is so tok gong too! :D


Kimmy said...

Thanks Zoe for your encouraging remarks. I set aside several pieces and chilled them in the fridge, they stay good until today. Still soft, moist and spongy.

Madeline said...

Hi Kimmy, yr cottony cake looks so good n is so high. I tried yr recipe yesterday n it didn't turn out as high as yours. In fact the bottom sank a bit when it was turn over to cool. Do u know why it sank? Do I have to remove the tin immediately after turning it over to cool? Yr advice is greatly appreciated. Thanks for sharing ��

Kimmy said...

Hi Madeline, the cake does shrink a little while cooling. I usually invert the cake only for about 5 minutes, then remove the tin and leave it to cool completely. It is normal for the cake to shrink. How is the texture of your cake? Is it soft and spongy?

Madeline said...

Hi Kimmy, thanks for yr response. The texture was smooth, soft n spongy but the bottom sank like a crater. The height was slightly over an inch only. Always admire yr cottony cakes, so high n level. I have tried two of yr cottony cake rescues but still can't turn out like yours 😔 U are indeed the queen of cottony cakes 😄👍

Kimmy said...

Hi Madeline, yes mine sank too when I leave the cake bottom up for too long. I suggest that you invert the cake for a few minutes, then turn it over again, dislodge the cake and leave to cool completely on a wire rack.This may prevent the bottom from sinking in like a crater as you described. Not to worry, practices make perfect. Cottony cakes are quite easy to make so long as the meringue is whisked to the required consistency and the batter not over mixed. It's a good cake worth baking for the family.

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