Pandan Ogura

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Pandan Ogura

Recipe:- Pan size: 7″ square or 8″ round ~

Line bottom and lightly grease the sides of pan

Ingredient A:

30g Coconut oil
30g Corn oil
5 Egg yolks
1 whole egg (I used 65g eggs)
70g Cake flour/superfine
70g pandan juice
1/4 tsp salt

Ingredient B:

5 Egg white
80g Castor sugar
1/4 tsp Cream of Tartar

IMG_9317METHOD:
1. In a large mixing bowl, hand whisk egg yolks, oil, pandan juice, whole egg until 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 firm peaks form and meringue is glossy.
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.
4. Gently shake the pan from side to side to even out the batter before baking in a water bath for 90 minutes at 160C. Please take note that temperature is only indicative here. Tent with foil if the top gets too brown.

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15 Comments »

  1. Chris said

    Hi Jeannie, can i replace corn/ coconut oil with coconut milk?

    Liked by 1 person

  2. KELLY NG said

    Hi Jeannie, how are u? Actually i need your opinion on buying a new build in oven….i can see that you bake a lot and that you using a smeg oven ..but .it seemly hard to find smeg oven in my place….do u have any suggestion which oven is worthy to buy?..i am looking for a build in oven…thanks in advanced

    Like

    • jeannietay said

      Smeg is international, can buy from Harvey Norman. However I do have another build in Elba which is good too, and much cheaper. You may consider that.

      Like

      • KELLY NG said

        Ohh i see thanks so much for the reply…may i know what model is your elba build in oven? And also your other small elba oven…will go buy it as soon as i know the model…again thanks so much for helping…

        Regard
        Kelly

        Like

  3. Diana said

    HI Jeannie, can i replace pandan juice to pandan extract? how much do i need?

    Like

    • jeannietay said

      just a teaspoon, add milk or coconut milk for the rest of the liquid

      Like

  4. ann said

    Hi maam Jen..😊 if i don’t have coconut oil ,what kind of oil can i substitute for that 30g of coconut oil?

    Like

    • jeannietay said

      I have replied to you right?

      Like

  5. Peggy said

    Hi Jeannie, I would like to know how long do we need to beat the Ingredient A and Ingredient B?

    Like

  6. MARIA BUITRAGO said

    Hello. I cannot find pandant juice. What can I replace it with?

    Like

    • jeannietay said

      you can change the flavor to orange so use freshly squeezed orange juice to replace.

      Like

  7. Heng Siu Kee said

    Hi Jeannie, i baked matcha sponge cake using your receipe and it turned out awesome!😀Thanks! May i know what is the difference between your Pandan sponge cake and Pandan Agura cake?- method and ingredients seems similar.
    Regards,
    SK

    Like

    • jeannietay said

      Ogura has one whole egg in the yolk batter. You only whip 5 egg whites.

      Like

      • Heng Siu Kee said

        Hi thanks for your prompt reply. may i know in terms of cake texture is there any difference between the two?

        Like

      • jeannietay said

        Ogura is softer and has a wet-ish texture that some ppl doesn’t like

        Like

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