Pandan Ogura Cake 斑兰相思蛋糕 #4

 Ogura Cake Series continues ........

Madly and hopeless fall in Love with Ogura Cake.  A small amount of corn oil is used, it make the cake more healthy, and the texture is cotton soft, fluffy, springy to the touch, super moist.....  Ahhhh.....  Just love it.  I bet you will love it too...   hehe....

 

 

Did make an effect to swirl some patten on my cake but did not turn out as expected!  What you see now is the cake has been cut and trimmed.  

 This is how the cake look like before I sliced off the top part for better photo shooting!  LOL

Ingredients A

Corn oil  65gm

Milk 80 ml

1/4 tsp salt

5  Egg yolk

1 egg

65gm Superfine flour

20gm of Pandan juice

Ingredients B

5  egg white

75gm caster sugar

1/4 tsp cream of tartar

 

Method A

1. Beat egg yolk, whole egg, corn oil, milk and salt till foamy.
2. Mix in flour  slowly till well blended.  Mix in the pandan juice till well  incorporated. Keep aside.

Method B

1. Beat egg white till foamy add in cream of tatar  then add in  sugar in 2 batches,  continue beating until soft peak is formed or the egg white will not drop when over turn the mixing bowl.
2. Mix 1/3 of  of the meringue  into the egg yolk batter slowing  till well  combined.
3. Add  in  all the above into the meringue and fold in till well blended
4. Pour in a 9" cake pan and  using steam bake  method    bake  for 45 mins at 170°C
5. Over turn the cake to cool.                                 

More of  the Ogura Cakes with different to be coming to yr way!  Stay tuned all my baking Kaki (friends)....