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Wednesday, 5 October 2016

Moist Pandan Sponge Cake aka Ogura Cake 斑斓相思海绵蛋糕






This cake is commonly known as Ogura cake. It's actually similar to sponge cake and chiffon cake but the texture is more moist due to water bath method used in this recipe.    

There are 3 flavours of Ogura cake that I used to bake for my family, that I started about 2 years back ~ Coffee Ogura, Bandung Ogura .....




Bandung Ogura that I baked back in July 2015.

Bandung Ogura Cake made into a Candy Crush themed birthday cake for my son's 6yo birthday.

.......and Pandan Ogura. I have tried both steam bake and water bath method for this cake. The one that I preferred, it's water bath method because the cake is more moist and it's especially tasty while it is chilled. Whereas steam bake method yield the similar texture like chiffon cake. Yes, my pandan chiffon cake  is moist and soft too ;)








Ingredients: 

(A)

5 Egg Yolk 蛋黄 5粒

1 Egg 全蛋 1粒

1/4 tsp Salt 盐 1/4小匙

55g Oil 油 55克

80g Pandan Leaves 班兰叶 80克

90g Coconut Milk 椰浆 90克

80g Blue Jacket Unbleached Cake Flour/ Hong Kong Flour 低粉/香港面粉 80克 


(B)


5 Egg White 蛋白 5粒

85g Castor Sugar 幼糖 85克

1 tsp Lemon Juice 柠檬汁 1小匙



If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢! 



Method: 

1. Blend pandan leaves and coconut milk, extract the liquid, this should yield about 90g of green pandan milk. Set aside.
把班兰叶和椰浆放进搅拌机打汁,取出班兰椰浆,大概90克。过滤后备用。




2. Use a hand whisk, whisk egg yolk and whole egg until frothy (until small bubbles appeared), whisk in salt, oil and green pandan milk until well combined. Gradually sieve in flour, gently whisk until no more lumps. Do not over mix the batter.
把蛋黄和全蛋打至起小泡,加入盐,油和班兰椰浆搅拌均匀。分次筛入低粉/香港面粉。混合均匀即可。不要过度搅拌。




3. In a stand mixer, beat egg white and lemon juice until frothy, gradually beat in sugar. Continue to beat until the meringue is stiff but not dry. 
把蛋白和柠檬汁打至起泡,慢慢加入幼糖,继续打至接近硬性发泡。(看下图参考)




4. Fold egg white into yolk batter in 3 batches. 
分次把蛋白拌入蛋黄糊。混合均匀即可。



5. Pour the batter into a lined baking tin (7" square baking tin). Gentle tap the baking tin on the worktop to release trapped air. 
准备一个7寸方形的蛋糕模,铺油纸。蛋糕模外面的底部铺一层锡纸(以免水流进去)。把混合好的蛋糕糊倒入,把烤盘轻轻在桌面敲几下。



6. Bake in a preheated oven (water bath method) 160'C for 30 minutes (lowest rack). Reset temperature to 140'C, bake for 30 minutes (lowest rack). Move the baking tin to middle rack, continue to bake for 20 minutes until the top is nicely brown. 
放进烤箱,以水浴烘焙式,烘烤:
160度-30分钟(放在烤箱最低层)
140度-30分钟(放在烤箱最低层)
140度-20分钟(放在烤箱的中层)

Do adjust the temperature and baking time according to your oven setting.
每个烤箱的温度都不同,烘焙时间和温度须自行调整。

7. When it is done, remove the baking tin from oven. Invert the cake and peel off the baking sheet. Let it cool completely on the rack. 
烘焙完成后,把蛋糕倒扣,取出蛋糕。把油纸拿掉。待凉。

8. When it's completely cooled, transfer the cake into an airtight container, store in the refrigerator. Best served chilled.
把蛋糕收进密封盒里收冰箱,冷却后即可享用。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

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Recipe adapted from Anncoojournal blog. Thank you :)
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