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Thursday, December 31, 2015


These days, I'm using my newly bought 8-inch hand-made square baking tin to bake Ogura cakes.  The cake turns out tall and well for this recipe.  I find that it is worthwhile to bake a bigger cottony cake than a small one cos' this cake stays good for at least 1-2 weeks chilled in the fridge.  You can also share them with friends and relatives if you think the yield is too much for your own consumption.  
[8-inch loose base square baking tin]
5 large egg yolks
1 egg
45-60 ml corn oil 
3 tbsp instant coconut milk powder
85 ml pandan juice [blend 6 blades pandan leaves with water and squeezed out juice]
65 gm cake flour  - sifted - set aside
1/2 tsp salt
5 egg whites
65 gm castor sugar
1/2 tsp cream of tartar

  1. Line base of a 8" square tin with greased proof paper and lightly greased the sides  with corn oil.
  2. Preheat oven to 160 degrees C.    Place a baking tray on the lowest rack, pour in enough water [about 1.5 cups] for steam baking, then place a baking rack over it.  
  3. Dissolve coconut milk powder with pandan juice and set aside.
  4. Whisk egg yolks and 1 whole egg until creamy then  add in sifted flour.  Whisk until smooth then gradually drizzle in the corn oil followed by coconut pandan juice [continue whisking while you add ingredients].    Whisk until well combined. Set aside.
  5. Use a cake mixer, whisk egg whites until frothy, then add in cream of tartar.  Beat until soft peaks then gradually add in the sugar in 3 batches and whisk until stiff peaks formed.  Do not over beat egg whites otherwise it may be difficult to fold in to egg yolk mixture.
  6. Fold in 1/3 of the meringue into the egg yolk mixture until combined.   Then fold in the rest of the meringue lightly in two portions until well combined. 
  7. Pour batter into prepared cake tin.   Shake the pan lightly and the batter will spread out itself].  Tap baking tray on work surface a few times to release trapped air bubbles before baking. 
  8. Place it over the baking rack to steam bake cake in a preheated oven at 160 degrees C for 10 minutes, then reduce temperature to 150 degrees C and bake for 50 minutes [by then the water bath would have dried up].   
  9. Remove cake and invert it to cool for about 5 minutes [otherwise the cake base may be moist because of vapour from steam-baking]. 
Updated photos of this cake baked on 20th April 2016 


Phong Hong said...

Kimmy, I can never get tired of this cake. Happy New Year to you and your family!

Kimmy said...

Thanks Phong Hong, me too love baking this kind of cakes. I'm baking one with lemon flavour tomorrow.

Karen Luvswesavory said...

Hi Kimmy, wishing you & family a blessed New Year! Cheers to 2016!

Kimmy said...

Thanks Karen, same to you and family. Let's all have a great year ahead.

Chloe said...

Hi Kimmy. Happy and healthy new year to you. Your cake looks so good. Question : u mentioned to remove half cake batter and add in green coloring. What happened to the other half batter then. Not sure why u need to remove the half batter. Hope u can clarify. Thanks so much. Chloe

Kimmy said...

Happy New Year to Chloe and family. Oh, there is a typo error, that step is when I baked a dual coloured cake. For this cake it is not necessary cos' the pandan juice colour is nice enough. Thanks for the highlight.

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