Ogura Cake With Palm Sugar #8 椰糖相思蛋糕

My Irresistible awesome and yet healthy (no butter and  less sugar ) Ogura Cake Series  contintues..........

This round I added in palm sugar  (gula melaka) and poppy seeds to give that extra  oumph!  
Yesss!   To all my dear baking enthusiast on facebook, the answer is PALM SUGAR (GULA MELAKA)  flavor!  And no one got the answer lo...         Cheers and enjoy!

Care to join me for a cup of hot lemon tea with Gula Melaka Ogura Cake?

 Added some poppy seeds to enhance the flavor and make it more attractive!

 

 Recipe
( adapted from Jasmine Ang in Chinese version)

 Ingredients A

Corn oil  65gm

Milk 80 ml
60gm palm sugar (gula Melaka) -  chopped in small pieces

1/4 tsp salt

100 gm Egg yolk  (about  6 Egg Grade A yolk = 108gm)

1 egg

65gm Superfine flour

Ingredients B

200gm  egg white  (about 6 grade A white ± 220 gm)

35gm  caster sugar

1/4 tsp cream of tartar

 

Method A

1. Melt the  palm sugar and milk using double boil method.  Set aside to cool.
2. Beat egg yolk, whole egg, corn oil, salt and no. (1)   till foamy.
3. Mix in flour slowly till well blended.  Keep aside.

Method B

1. Beat egg white till foamy add in cream of tartar and sugar in 2 batches, continue  to beat beating until soft peak formed or meringue (the egg white mixture) 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.  Lastly add in the poppy seeds
4. Pour in a 9" cake pan and  using steam bake   method and bake  for 45 mins at 170°C
5. Over turn the cake to cool.                       

My other Ogura cakes includes Pandan Ogura Cakes, Ogura Cheese Cake,  Coffee Ogura Cakes, Green Tea Ogura Cake  and Bamboo Charcoal Ogura Cake for your reading pleasure!



椰糖相思蛋糕

  材料
  
A 玉米油65g，椰糖50g， 鲜奶80ml ，盐1/4tsp ，蛋黄100g ，全蛋一粒，低筋面粉65g

B 蛋白200g，糖35g  塔塔粉 1/2 茶匙


做法
1，椰糖加入鲜奶炖煮方法煮溶(double boil), 煮溶后过筛。放凉备用。
2，将油，盐，蛋黄和全蛋加入1，用电动搅拌器打至起小泡。
3，加入过筛的粉，继续打至幼滑的面糊，备用。
4，蛋白打至湿性发泡，分两次加入上料，搅拌均匀。
5，倒入铺好纸的7寸四方模，用170度蒸烤 45分钟。
6，出炉后马上倒扣特凉。