Strawberry Ogura Cake 草莓相思蛋糕

Continuing the strawberry powder episode, here’s another attempt tweaked from Pandan Ogura Cake to Strawberry flavour.

Source : Own experiment tweaked from Pandan Ogura Cake with slight modification

Makes one 8″ square cake

Strawberry Ogura Cake 草莓相思蛋糕

Ingredients A

45ml corn oil

80ml milk + 2tsp strawberry powder – mixed and set aside

5 egg yolks

1 whole egg

1/4 tsp salt

Ingredients B

65g cake flour

Ingredients C

5 egg whites

1/2 tsp cream of tartar

55g caster sugar

Method

1. Preheat oven to 170 degrees C.

2. Grease the bottom of a 8″ square tin and line with baking sheet.

3. Beat (A) until frothy ( using KA mixer at medium speed, beat for 4-5 mins )

4. Remove mixture into a large mixing bowl.   Sift in (B) and mix well.  Cover wit cling wrap and set aside.

5. In a mixer, whisk whites with tartar till foamy.  Slowly add in sugar a little at a time, and whisk to stiff peak.

6.  Mix 1/3 of the egg whites to egg yolk mixture. Then, fold in the remaining egg white.

7. Pour batter into cake tin and bake for 40-45 mins or until cooked.

8. Invert cake and let it cool.

班兰相思蛋糕 Pandan Ogura Cake

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.

Source : adapted from eileenの记事本 & Bernice’s Kitchen with slight modifications

班兰相思蛋糕 Pandan Ogura Cake

Ingredients

(A)

65g corn oil

80ml pandan juice

1/4 tsp salt

100g egg yolk

1 whole egg

1 drop pandan paste

(B)

65g cake flour, sifted

(C)

200g egg white

55g caster sugar

1 pinch of cream of tartar

Method

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 )