Pandan Ogura Cake #13 斑兰相思蛋糕

This is my 3rd posting of Ogura Cake with Pandan flavors.  Again?   Too many Ogura Cake for my blog???    No,  No,  I will  never get enough of Ogura Cake.   In fact I still have some other flavors of Ogura Cake  kept in my folder yet to have the chance to surface! on my blog!   LOL  

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.

 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  ( I used 60gms)

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 (please refer here on the baking method ) and bake  for 45 mins at 170°C
5. 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.