Pandan Ogura Cake adapted from Aunty Young
Scroll down for updated ingredients variation, making it more sponge cake texture.
egg yolk ~ 100g (about 5 eggs)
whole egg 1
salt ~ 1/4 tsp
corn oil ~ 60g
pandan juice ~ 70g
coconut milk ~20g
superfine flour ~ 75g – I used plain flour for this cake, no problem:)
egg white ~ 200g (from 5 eggs)
castor sugar ~ 80g
Cream of tartar ~ 1/4 tsp or 1 tsp lemon juice
7″square pan or 8″ round pan – use the normal pan and line the bottom. Water bath method so make sure your pans are not leaking!
Instructions for yolk batter:
1. Beat the egg yolk, whole egg, salt, corn oil, pandan juice and coconut milk until fluffy.
2. Sift in flour, then mix it until well combined.
Instructions for egg whites:
1. Beat egg white + lemon juice (or cream of tartar) + castor sugar until firm peaks form.
2. Mix into egg yolk batter, 1/3 portion of the meringue at a time , first use a hand whisk to mix gently and at the end, switch to spatula to lift batter from bottom to fold up. Keep doing this until a nice smooth batter is obtained.
3. Pour the mixture into prepared pan, shaking gently from side to side to even out the top.
4. Put pan into a larger pan and filled up with hot water (about 1/3 of the batter pan). Bake with preheated oven at 160’C for 30 min then turn down to 150’C for 20 min. Temperature is indicative only.
5. Once baked, remove from the pan immediately, inverted on a rack and let it cool. If the bottom is still slightly wet, invert the cake on a silpat and bake it at 120C for 10 minutes to dry it out. That means you bake it without the pan, putting the cake top side up directly on the silpat. Once done, transfer to a rack and cool completely before slicing.
Latest update using Smeg oven to bake this:-
90g Flour instead of 75g
1 tsp of pandan paste
85g of santan (coconut cream)
40g of oil instead of 60g
Smeg oven temperature: 155C for 30 mins; 150C for 50 mins.