Sunday, April 28, 2013

Pandan ogura (xiang si) or spongecake:D

I am still on the ogura cake trail lol! I just love the texture of these cake, so light and fluffy and so easy to put together  once you get the hang of it! I love to see the texture and taste the different flavor of each and every one of the cakes! This time I am making it in stripes, as seen in Kimmy's blog.....I think hers are lovely! She made pandan and black sesame stripes.

For this cake, I used half teaspoon of pandan paste (too lazy to make fresh juice) and a drop of light green color for the green part and leave the other portion in its original colour. I think it turned out beautiful.  Of course using fresh pandan juice would make this cake even more delicious, I shall use that next time:P

Recipe adapted from Kimmy's here.

Pandan Ogura (sponge) Cake
(I used an 8 inch pan and got an extra cupcake from the leftover batter)
6 egg yolks
1 egg
65 ml corn oil
60 ml coconut milk (I used 80ml)
20 ml thick pandan juice (I used 1/2 tsp pandan paste on half portion)
65 gm cake flour  - sifted
1/2 tsp salt
3/4 tsp green colouring on the portion with pandan paste

6 egg whites
75 gm sugar [can reduced to 65 gm] - I didn't reduce
1/4 tsp cream of tartar

  1. Line base of a 9" square tin with grease proof paper.   
  2. Preheat oven to 170 degrees C.    (I preheat to 140C on my oven) 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.  
  3. Whisk egg yolks and 1 whole egg until creamy then gradually drizzle in the corn oil followed by coconut milk [continue whisking while you add ingredients].    Whisk until well combined.
  4. Fold in sifted flour and stir until batter is smooth.  Set aside.
  5. 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.
  6. 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.  Remove 1/2 of the cake batter to another bowl.  Add in the green coloring and pandan paste to one portion of the batter, mix well. Leave the other portion in it's original color.
  7. Scoop the 2 batters alternately to create the zebra effect of the cake 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.

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