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.
