Left with lots of egg whites from attempting Kueh Lapis. Here you go, another recipe that uses a substantial amount of egg whites. This cake is light and fine. The recipe came from Aunty Yochana who had named her cake Fly African. I baked mine without walnut as my family prefers plain. Ovalette is being used which has added to the lightness in the finished product. Ovelette is a cake stabilizer / emulsifier used in baking sponge cakes or steam cakes. It helps the eggs to rise rapidly and also to remain stable therefore ensuring that eggs do not lose their voluminous texture.
Recipe adapted and modified from Yochana Cake Delight.
10 egg white (about 360 gm.) – cold
2 egg yolks
220 gm. castor sugar –
250 gm. Hong Kong flour/Superfine Flour (Softasilk flour is the best for this cake) — I use cake flour
1/2 tsp. baking powder
1 Tbsp. Ovalette (emulsifier)
1 Tbsp. Condense milk
7 ozs. melted butter (about 210 – 220 gm. melted butter)
1 tsp. Butter Oil / vanilla essence –I use vanilla extract
15 gm. cocoa powder + 1 tsp. of Instant coffee powder
1 – 2 tsp. of chocolate emulco (colur depends on your cocoa powder)
150 gm. chopped walnuts – I omitted this
1. Beat egg white, egg yolk, sugar, flour, ovalette and baking powder together at high speed until it’s fluffy and almost double in volume.
2. Pour in condense milk , mix for awhile and then pour in the melted butter. Do not beat too long, just let it mix till even and then stop the machine.
3. Prepare a 10″ round baking tin (I used 9” square), lined with greaseproof papaer.
4. Divide the cake batter into 2 portions. Add cocoa powder and nescafe mixture into one portion and if the colour is not dark enough, add in some chocolate emulco. Add Butter oil into the other plain portion.
5. Scoop the batter alternately into the prepared tin
and sprinkle chopped walnuts on every alternate layer.
Sprinkle some chopped walnuts or slice amonds on top of the cake and bake at 180C for 60 mins.
(7) Cool on wire rack.