Pandan Ogura Cake

Pandan Ogura Cake(2))

This is my second time making pandan ogura cake but from a different recipe source and much bigger than the first one.

This was adapted from http://stephiews.blogspot.my/2017/04/pandan-recipe.htmlogura-cake-

The cake is as soft as can be.It tasted like pandan chiffon cake.This pandan ogura cake uses milk whereas the other recipe uses coconut milk.You can check it here:https://cocomintt.blogspot.my/search/?q=pandan+ogura+cake

Lined the cake tin with parchment paper.

Ingredients:

5 egg yolks + 1 whole egg

65g corn oil

95g fresh milk

1/4 tsp salt

70g cake flour(sifted)

2 tsp pandan juice

a pinch of green colouring


5 egg whites

70g sugar

Method:

1.  Beat egg yolks with a whisk.

2.  Add in corn oil,fresh milk and salt.Mix well.

3.  Add in sifted cake flour and pandan juice.Add in a pinch of green colouring.

4.  Beat egg whites to soft peak.

5.  Add in sugar gradually,begin with a small amount.Once foamy,continue to add in                    gradually as you beat.Beat till stiff peak formed.

6.  Take 1/3 white mixture to yolk mixture.Fold well. Then pour into the rest of the white               mixture. Fold well.

7.  Pour into the lined cake tin.(8").Use a spatula to smooth the surface.Bang it lightly to            release excess air.

8.  Use water-bath method to bake the cake in the oven at 150°C for 60 minutes or when          when a skewer inserted in the center comes out clean.

9.  Take the cake out of the oven and invert on a wire rack.Remove the paper and let to               cool.

10. Slice the cake or chilled in the refrigerator overnight for a better flavour.