A popular cake among the Malaysian Chinese bloggers, and being a follower of some of these bloggers I simply cannot resist jumping on the Ogura bandwagon even though I do not know what does the original 相思蛋糕 (ogura cake) taste like. The original version comes with cream sandwiched in between two slices of cake, but I chose to have it plain because my cake was too soft and I don’t think I will get a nice cut. The taste of 相思蛋糕 (ogura cake) is quite close to chiffon except that it is dense, soft and cottony.
班兰相思蛋糕 Pandan Ogura Cake
65g corn oil
80ml pandan juice
1/4 tsp salt
100g egg yolk
1 whole egg
1 drop pandan paste
65g cake flour, sifted
200g egg white
55g caster sugar
1 pinch of cream of tartar
1. Preheat oven to 170 degrees C.
2. Grease and line a 7″ square pan ( I used loaf pan )
3. Beat A until frothy.
4. Sift in B and mix well. Cover with cling wrap and set aside.
5. In a mixer, whisk egg whites until frothy. Add in cream of tartar. Gradually add in sugar in 3 additions and whisk until stiff peak forms.
6. Gently fold in 1/3 of the beaten egg whites into egg yolks mixture, then fold in the remaining beaten egg whites.
7. Pour batter into the prepared pan and bake for 45 minutes.
8. Invert the cake on a wire rack to cool.
9. Cut the cake horizontally into half, and sandwich with a a layer of cream. ( I skipped )