Gula Melaka (Palm Sugar) Ogura Spongecake

Latest bake @ 13/4/2016

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Fullcakeogura

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This is without santan (coconut milk)

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This is with 20g santan, the colour is much lighter!

Ingredients:
A
egg yolk ~ 100g (about 5 eggs)
whole egg 1
salt ~ 1/4 tsp
corn oil ~ 60g
liquid palm sugar ~ 70g
coconut milk (santan) – 20g
superfine flour ~ 75g

B
egg white ~ 200g (from 5 eggs)
castor sugar ~ 40g
lemon juice ~ 1 tsp

utensil :
7″square pan or 8″ round pan – use the normal pan and line the bottom for water bath method to prevent water sipping in

IMG_1121Instructions for yolk batter:
1. Beat the egg yolk, whole egg, salt, corn oil, palm sugar and coconut milk until fluffy.
2. Sift in flour, then mix it until well combined.Set aside.

Instructions for egg whites and baking:
1. Beat egg white + lemon juice + 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 30 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.

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The following is another cake that I baked without the santan (trying to be healthy:P) and using an 8″ square pan, hence a shorter cake. I suggest you make your own gula melaka liquid instead of buying those ready made ones. You will find the taste and smell is much more superior.

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I substitute the gula melaka with 90g of raspberry puree to make the cake below…still prefer the gula melaka version:D.   I didn’t weigh the eggs here, just use 5 eggs (Medium size) and 1 whole egg.

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This is baked in new Smeg oven at 140C for 1.5 hours steam bath method:-

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Second attempt with Smeg, this time using water bath method, timing as follows:

160C/10 mins, 140C/30 mins; 135C/20

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This is the best to use, Gula Anau bought from Kuala Pilah…no sugar added so not too sweet.

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Yolk batter, just using a hand whisk to mix

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meringue beaten to firm peaks

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See how glossy it is!

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Batter ready to be poured into tin

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Done!

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Tadaa….nice and tall! Hardly any shrinkage!

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Soft fine crumbs! Perfect!

45 Comments »

  1. jess said

    beautiful cake, i have failed once and never bake this cake anymore, but you make everything seems so easy, would like to try your recipe. Anyway, do you grease the pan or none at all? can i change the gula merah liquid to something else if i wanted to use this recipe for other flavours?. hope to hear from you soon. thank u and best regards. jess

    Like

    • jeannietay said

      Hi Jess, Yes you can change the liquid for other flavors like pandan, orange or even passionfruit juice….I too have failed many times usually temperature problems..so it’s a good idea to keep making notes of your temperature so you won’t repeat the same mistakes on your next try. Good luck:D

      Like

  2. Jenny said

    Hi Jeannie,

    What do u mean by superfine flour?

    Thank You.

    Like

    • jeannietay said

      Hi Jenny, superfine flour are precisely that, it’s stated on the box. You can use cake flour as a substitute.

      Like

  3. hi, the water bath baking you actually you 3 trays? First layer with water than 2nd tray is to sit the batter, correct me if I am wrong. Because mine look dense at the bottom. Thank you

    Like

    • jeannietay said

      Hi! Yes I used 3 trays because my batter pan is not water proofed. If you pan does not leak then place it directly into the water. Dense layer is probably due to not combining the batter properly or you may have over mixed it. Or you bake at too low a temperature.

      Like

  4. Ling said

    Hi Jeannie!

    Just wondering… does water bath produce finer and better cakes than steam bath? If using steam bath instead of water bath, the only thing that needs to adjust is the temperature right?

    Thank you!

    Like

    • jeannietay said

      Hi Ling, I do find water bath produces finer cakes and easier to get smooth top cakes. Steam bath method works too but u do need to adjust the temperature.

      Like

  5. Lee San said

    Hi do you conduct baking class. Pls do inform me ya if there is. Thx

    Liked by 1 person

    • jeannietay said

      Hi Lee San, I am not a chef lol! I just bake as a hobby.

      Like

  6. rachel said

    Hi there,
    I am baking this as we speak, my cake top turned into a volcano looking. I would greatly appreciate if you let me in some tips on how you got such a perfect looking cake?

    Like

    • jeannietay said

      Oven temperature is definitely too hot. Also do not beat your meringue too stiff which would resulted in over rising of batter which will resulted in deflated cake.

      Like

  7. Stella said

    Hi jeannie. Sorry noob question here but the tin…. We’re not suppose to use the one with removable base right? Otherwise batter will leak out from the base when tin put on water bath

    Liked by 1 person

    • jeannietay said

      right Stella. If you insist on using, make sure you wrap it well with foils.

      Like

  8. Calin Salim said

    Hi ..Jen….all your cake is beautiful..I want to ask why if I bake some cake with water bath my cake fluffy so pretty at oven but if I get a cake from oven my cake flat or down 😢can u give me a trick ..thx u

    Like

    • jeannietay said

      Hi Calin, try baking longer at lower temperature. it’s probably not cooked inside causing the cake to shrink

      Like

  9. Fan said

    Jeannie your cakes are all beautifully sliced, what type of knife do you use?

    Like

    • jeannietay said

      Use the serrated knife

      Like

  10. Karen Ow Soon said

    Good day Jeannie!
    Do you have any video as a guideline for the actual procedure? If yes, please share the link.
    I have not bake ogura or Chiffon before just only butter cake.
    Your kind attention and guidance is much appreciated.
    Thank you. Have a great day ahead.

    Like

    • jeannietay said

      I did post it in my facebook page and some baking platform

      Like

  11. Rose said

    Hi Jeannie, thank you for the recipe. Can I use coconut cream instead of coconut milk?

    Like

  12. Mixue said

    Hi Jeannie, may I know which tastes better with coconut milk/cream or without it? Thank you.

    Like

    • jeannietay said

      Of course with the coconut milk.

      Like

  13. Mixue said

    Hi Jeannie, do you mean weigh 70g of Palm sugar or 70g of water? If water is 70g then how much Palm sugar to put into the water to boil? Please advise. Thank you.

    Like

    • jeannietay said

      use 50g palm and 30g water, boil to dilute then measure out 70g

      Like

  14. Rebecca said

    Dear Jeannie,

    May I know do you grease the baking tin? I hope to try this recipe but not sure.

    Kind Regards
    Rebecca.

    Like

    • jeannietay said

      All spongecakes and ogura cakes, line bottom and grease the sides.

      Like

  15. Jassmine said

    Hi, is it normal the cake shrink alittle when it cooled down?

    Like

    • jeannietay said

      Yes! It’s a sponge cake after all.

      Like

  16. Linda said

    Hi…Jeannie. .how did you made the palm sugar liquid? Is it by cooking the palm sugar with water? How much water and palm sugar do I need??

    Like

    • jeannietay said

      I usually melt a big batch and keep in the fridge so I can’t really tell you the ratio. Just any how melt and cook until you get a thick syrup but not so thick that it will crystallized when cooled. If that happens, just add some hot water to dilute.

      Like

  17. Estee said

    Hi Jeannie, may I know where can I buy the liquid palm sugar? Never heard of it before.

    Like

    • jeannietay said

      They are available in Aeon but I don’t like it. I make my own by boiling palm sugar with a bit water to get the liquid. Sorry no specific measurements.

      Like

  18. Joan Law said

    Thanks Jeannie for the lovely recipe! It’s yummy🙂

    Liked by 1 person

  19. Zuney said

    Hi Jeannie, why need water bath for ogura cake? I am using convection oven, so can still bake?

    Like

    • jeannietay said

      Why not? Reason baking with water bath (bain marie) is to regulate even heating which will hopefully prevent the cake from cracking as it bakes.

      Like

  20. joanna said

    Hi jeannie, i have the santan coconut powder. Can i just add it straight to the yolk batter or i have to make it into liquid first before adding it in?

    Like

  21. Joon said

    Can I replace coconut milk with coconut oil?

    Like

    • jeannietay said

      No, you can replace with milk. Use coconut oil instead of vegetable oil.

      Like

  22. […] the recipe from a lady I met through a baking forum. I’ve not changed anything from the recipe, except perhaps the baking time. I’ve extended the 150C baking period from 30 mins to 40 […]

    Liked by 1 person

  23. Teresa said

    I tried baking this cake but a jelly layer at the bottom of my cake. Why?

    Like

    • jeannietay said

      Because you did not mix the batter into the meringue thoroughly enough. The heavier batter sank as you bake.

      Like

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