I am giving myself 3 excuses to bake this cake. Firstly I still have some left over pandan juice from my Healthy Pandan Steamed Layered Cake , secondly Tammie and her school mates intend to visit their primary school and wish to bring home baked cake for her teachers. Last and not least of course I wish to sumbit this post for the Little Thumbs Up event for September month with the theme 'Pandan"
I have this thin slice of the cake left for me only, so precious and delicious! LOL!
Just out from the oven without any crack, satisfied and relieved. \(^_^)/
The bottom view of the cake. I only lined the bottom of the cake tin.
2 containers of Pandan Ogura Cakes for Tammie's Primary School teachers, and the verdict, they loved the cottony soft texture of the cake.
The recipe as from my previous Ogura Pandan Cake.
Corn oil 65gm
Milk 80 ml
1/4 tsp salt
5 Egg yolk
65gm Superfine flour20gm of Pandan juice
5 egg white
75gm caster sugar ( I used 60gms)
1/4 tsp cream of tartar
- Beat egg yolk, whole egg, corn oil, milk and salt till foamy.
- Mix in flour slowly till well blended. Mix in the pandan juice till well incorporated. Keep aside.
- 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.
- Mix 1/3 of of the meringue into the egg yolk batter slowing till well combined.
- Add in all the above into the meringue and fold in till well blended
- Pour in a 9" cake pan and using steam bake method (please refer here on the baking method ) and bake for 45 mins at 170°C
- Over turn the cake to cool.
I am submitting this post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.