Line bottom and lightly grease the sides
50g Corn oil
5 Egg yolks n whole egg 1- Grade B (60g)
70g Cake flour or All purpose is fine too
70ml Fresh milk &
1 tsp vanilla extract
Egg white 5
80g Castor sugar
1/2 tsp Cream of Tartar
1. In a large mixing bowl, hand whisk egg yolks, oil, milk, whole egg until pale and well combined then sift in the flour and mix until smooth. Cover n Set aside.
2. In another clean dry bowl(make sure it’s oil free too!) use an electric whisk (or stand mixer if you have one) whisk the egg white until foamy before adding cream of tartar. Continue whisking until thick foams before slowly adding sugar and continue whisking until stiff peaks form or if you can be gentle, just until soft peaks is fine. I find mixing soft peaks meringue into the yolk batter is easier than stiff peaks.
3. Fold meringue into egg yolks batter gently, 1/3 portion at a time until you get a nice creamy batter that can be poured into your cake pan easily. You can use a handwhisk to fold in the meringue and at the end, switch to a spatula to scrap the bottom of the batter and fold up gently to ensure even mixing of the meringue into yolk batter. Remove a couple tablespoons of batter and mix with a tablespoon of bamboo charcoal powder. Pour half the cake batter into the pan, then drop a few spots of bamboo charcoal batter on top, give it a few swirls with a knife. Top up with remaining half batter and lastly add the bamboo charcoal batter on the top for the marbling effect. Gently shake the pan from side to side to even out the batter before baking in a steam bath for 1 hour 10 minutes at 140C. Please take note that temperature is only indicative here.
Once cooled completely, slice across the cake and spread cream cheese evenly on the bottom piece. Replace the top piece and chill for several hours before slicing. Keep unfurnished cake refrigerated. The cream cheese filling makes this cake even more delicious! Cream cheese filling:- Beat together 100g creamcheese and 60g butter (both softened) until creamy before adding 120g of icing sugar slowly until creamy and thick. Can reduce the icing sugar if you prefer thicker frosting. Enjoy!