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
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
- Line base of a 8" square tin with greased proof paper and lightly greased the sides with corn oil.
- 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.
- Dissolve coconut milk powder with pandan juice and set aside.
- 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.
- 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.
- 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.
- 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.
- 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].
- Remove cake and invert it to cool for about 5 minutes [otherwise the cake base may be moist because of vapour from steam-baking].
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