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Pandan Ogura Cake ~ 班兰相思蛋糕


This Pandan Ogura Cake is soft, moist and light and the texture resembles that of a chiffon cake but baked in a normal cake pan.  There are many variations of ogura cake with different flavours and I've baked with Greentea and Orange flavour before.





Pandan Ogura Cake  ~  班兰相思蛋糕
Ingredients (A)
5 egg yolks
1 whole egg
1/4 tsp salt
65 ml canola oil
90 ml pandan juice
70 gm plain flour
(B)
5 egg whites
70 gm caster sugar
1/4 tsp cream of tartar

Method
  1. In a bowl, whisk egg yolks and whole egg till well combined.  
  2. Add in oil, pandan juice and salt, whisk thoroughly.  Sift in flour, mix well.
  3. In a clean bowl, whisk  egg whites till foamy, add in cream of tartar and gradually add in   sugar.   Whisk till stiff peaks form but not dry.
  4. Fold in 1/3 meringue into the egg mixture, mix well and then pour this mixture into the   remaining meringue.   Mix well.  Pour batter into a lined 8 inch square pan.  Tap the pan a bit to remove air bubbles.
  5. Steam bake in a preheated oven @ 150 deg.C for 60 mins.  (Place a tray of hot water on the lowest rack of the oven)
  6. Remove the cake once it's baked and invert it immediately onto a wire rack.  Remove the parchment paper.  Let cake cool completely.
  7. Trim off the edges and slice up the cake to serve.

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