An impromptu baking decision to use up some ingredients in the fridge and so a new Ogura flavor is borned! I kept the same ingredients proportions as the Orange Ogura recipe that was adapted from Fong’s Kitchen and the only change was to use soy milk in place of orange juice and toasted coconut crumbs in place of orange zest. I’m also kind of obsessed with creating double-colored layers for my cake, so I used pandan paste which I thought would complement with soy milk. Coconut crumbs were also added to give a bit of texture and aroma, and also hopefully some coconut taste.
Well, as it turned out, the texture was fabulous – moist, soft and cottony, but was a little lacking in the flavor department. Because the pandan layer amounts to only 1/3 of the cake, I only added a few drops (~8 drops) of pandan paste for fear that the colour would be too neon if too much were added. I’d try 2/3 pandan and 1/3 plain the next round. (As I’m typing this, my hands are itching to bake another one right now…)
And sure I did bake another! Two minor modifications were done to enhance the flavor:-
- Increased soy milk from 80g to 90g
- Increased coconut crumbs from 2 tbsps to 5 tbsps
I shall review it in my next post. 🙂
Ingredients (For a 7x7in square cake pan – I used an 8in fixed-base round pan):
5 egg yolks
a pinch of salt
50g canola oil
80g cake flour (you may use 70g plain flour + 10g corn flour to substitute for cake flour)
80g unsweetened soy milk
2tbsp toasted coconut crumbs
5 egg whites
80g castor sugar
1/4tsp cream of tartar
- Grease the interior of the cake pan and line the bottom with parchment paper. Place a tray filled with 4 cups of water on the lowest rack and pre-heat oven at 160C.
- Whisk together oil, orange juice, salt, egg yolks and whole egg in a mixing bowl until frothy.
- Add in the sieved flour and whisk till well blended. (I like to strain the batter through a mesh sieve to remove tiny bits of lumps and egg protein). Add coconut crumbs and mix well.
- Using an electrical mixer, whisk egg whites until foamy. Add in cream of tartar and beat at medium speed till soft peaks. Gradually add in the sugar. Using high speed, continue beating until firm peaks are formed. (Firm peaks are in-between soft and stiff peaks, and should have a slight curl when you dip a spoon into the meringue and invert a spoonful of the mixture)
- Mix 1/3 of the egg whites into the batter till well combined. Gently fold in the rest of the egg whites into the batter.
- Pour 1/3 of the batter into a separate bowl, add about 8 drops of pandan paste and fold till incorporated. Pour both batters, one after another, into the pan and drop the pan several times on the countertop to remove trapped bubbles.
- Steam-bake in a preheated oven of 160C for about 60 mins. (Place a tray 3/4 filled with boiling hot water on the lowest rack and place the cake pan on the rack above it).
- Remove from oven and invert the cake. Allow it to cool for a few minutes. Gently remove cake from tin and let it cool off completely while inverted. (I dropped it at a height on the countertop immediately after removing from the oven to avoid sudden shrinkage.)
- Slice the cake after it had cooled completely.
- Store cake in the refrigerator.