It has been such a long time i didn't bake a Ogura cake ( similar to chiffon cake but with extra 1 whole egg). I was failed to bake this Ogura cake using water bath method earlier. The old recipes i tried was using steam bake and normal baking method. This week i decided to attempt this cake again using water bath method. After trying 3 times and adjusted the recipe, i am please to see the nice result. It has fine crumbs, and it is also light and spongy.
I adjusted the recipe as i wanted a cake texture that not so wet like the earlier recipe . So i didn't follow the original recipe to weight the egg amount. I simply used 5 large eggs (A size).
Ok lets see how to make this cake
If you want fine crumbs texture, do not omit this step, to sift batter with a strainer. And egg yolk batter is runny at this stage.
Since using water bath method, meringue just beat till soft peak formed. Also to test soft peak is to upside down the mixing bowl, meringue stay still on the bowl.
First mix 1/3 meringue with balloon hand whisk
Then another 2 times, mix with silicone spatula
In order for the sides to look smooth, you have to grease the pan and dust with flour. Also to line bottom with baking paper, and wrap with aluminium foil outside.
After first trial, i realized that when bake with water bath method, the extra pan to hold the cake pan must not too large, maybe 1" extra just nice. I noticed when using too large pan( i used the grey rectangular big pan) , the temperature seem higher than using smaller pan to hold. Also not to add too much of hot water in larger pan, 1cm height just nice.
Bake at lowest rack (2nd rack from bottom)
Every oven is difference, please adjust according to your oven. First you bake it with medium heat (for my case 160C) till the cake risen up and start to turn light brown, before it starting to crack, reduce temp to lower heat (for my case 140C) continue to bake it till cooked. So for the first time, please monitor the cake while baking, so you can adjust the right temp and baking time.
Love the fine crumbs of this cake!! But i still facing problem with sticky cake surface when upside down the cake . Due to water bath method? if you know the reason, please tell me.
Thus the latest batch, i did not upside down the cake. Once cake removed from oven, immediately i removed cake pan and baking paper, it has no shrinkage , perfect!
Pandan Coconut Ogura Chiffon Cake班兰椰奶相思戚风蛋糕*for a 7” square aluminium pan (NOT a non-stick), removable bottom5 egg yolks ( A size) , ~93g1 whole egg (A size), ~58g40g corn oil or vegetable oil2tsp homemade pandan extract, refer recipe here. (if you don't have homemade pandan extract, you can blend pandan leaves with coconut milk, and get 90g of pandan coconut juices)80g coconut milk ( I use fresh coconut milk) , or replaced with fresh milk85g cake flour, Top flour or low protein flour ( I use Japanese cake flour)
5 egg white (A size), ~184g85g caster sugar1/4tsp cream of TartarMethod:1. Pre-heat oven to 160C and place racking at the 2nd from lowest. Grease the side of the pan with corn oil, dust with cake flour, then line paper on the bottom. Also wrap with a piece of aluminium foil (half of cake pan) and secure it.2. Add whole egg with egg yolks, lightly stir well with balloon hand whisk.3. Add in corn oil, stir well to combine. Add in coconut milk and pandan extract, mix well.4. Add in cake flour and stir to mix well. Sift through the batter with a strainer into a clean mixing bowl (To have fine crumbs).5. Add cream of tartar into egg white, beat till foamy. Gradually add in sugar in 3 batches and beat till soft peak formed (when you lift up and upside down the bowl, meringue stay still on the bowl).6. Take 1/3 meringue and mix with egg yolk batter using a balloon hand whisk. Change to silicone spatula, fold in 1/3 of meringue till slightly combine, then fold in balance 1/3 meringue and gently fold till mix well. Pour batter into the prepared cake pan (pour from 2’ height as to remove air bubbles), also lightly tap on countertop to remove air bubbles.7. Place cake pan in another bigger pan ( about 1” extra but not too big), fill with hot water about 1cm height. Bake at 160C for 35mins, reduce to 140C for 35-40mins. Every oven is difference, please adjust temperature accordingly.8. You may invert the cake after took out from oven (if you don’t face cake surface stick to wire rack problem), otherwise remove cake from the entire cake pan as soon as it took out from oven, this is to minimize shrinkage. Let it continue to cool completely on a wire rack before cutting the cake. If can't finish the cake on the same day, store the cake inside the fridge.Recipe by Sonia a.k.a Nasi Lemak Lover