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Sunday, May 26, 2013

Pandan Ogura (chinese : Xiangxi) Cakes

 Ingredients A:

 85 gr Top flour
 15 gr Corn flour
1/4 tsp salt

 55 gr Corn oil
 50 gr Coconut milk
 20 gr Pandan juice
  5 egg yolks
  1 nos egg
 30 gr Castor sugar
1/2 tsp Pandan paste

Ingredients B:

  5 egg whites
 70 gr Castor sugar
1/4 tsp Cream of tartar


100 gr Bettercreame ( Richs )


1. Preheat oven to 150°C. Grease and line a 20cm (at least 6cm tall) square cake tin. Grease with oil on the pan only then line with paper bottom and sides cake tin.
   Get another tin that is slightly larger than the cake tin and fill in water, place the cake tin inside the larger tin, and carefully fill the larger tin with water
   to come up about halfway up the sides of the cake tin; you need to press the cake tin down to measure the water level as it will float.
   Remove cake tin and set aside; place the larger tin with water into the preheating oven, until water hot (boiled). You can do it while you still mixing the batter.

2. Mix all ingredients A : Sift Top flour, Corn flour and salt and set aside. Mix oil, coconut milk, pandan juice, egg yolks, whole egg, pandan paste and castor sugar, and
   whisk well to combine. Set a side.

3. With an electric beater, beat egg whites and cream of tartar until soft peaks formed. Gradually add in caster sugar, a tablespoon at a time, and continue to beat
   until medium stiff peak.

4. Fold 1/3 of the beaten egg whites into the flour mixture first, then repeat two more times with the remaining beaten egg whites.

5. Pour batter into the prepared cake tin. Tap the tin once on the bench top to get rid of any large air bubbles and place the cake tin inside the larger tin with hot
   water in the oven. Bake this in  water-bath for about 1 hour.

6. Remove cake tin from the oven, give it another tap on the bench top then leave it for 5 minutes to cool down slightly. Carefully turn out onto a tray (or rack) lined
   with paper, discard lining paper then flip cake over to a cooling rack so it is right-side up and let cool completely.

7. Let the cake cool completely before slicing the cake horizontally into two halves and spread a generous amount of bettercream. Sandwich the two slices of cake together.
   Cut with a serrated knife and serve.

Source : my123favourites

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