Need not me to introduce, this 相思蛋糕 or known as Ogura Cake is a raved among the chinese blog sites! It is actually a famous cake originated from Batu Pahat in Johor. The techniques of making this cake is similar to chiffon cake, except is yields a much moist and cottony texture due to the proportion of the ingredients. I've no problem in baking a chiffon, and since the technique is the same, so how did I only get it right at the 3rd attempt only?.....
1st attempt : Baked in a 8" loose based pan at 160 deg cel for 1 hour. Results : The surface was not browned enough and it perfectly sticked onto the cooling rack !! At least 2/3 of the cake is still edible after slicing off the damp top layer @.@
2nd attempt : Baked in a normal 7" pan at 180 deg cel for 1 hour. Results : Perfectly browned surface!! But not that perfectly successfully hahaha. As you can see from the picture, one of the corner top layer sticked to the cooling rack >.< Think can extend the baking time for another 5-10mins. 2nd mistake : The base and sides were damp! I did not wrap the pan with foil and suspect the water still seep in causing the base and the sides to be damp! 3rd mistake : I actually misread the sugar content and added 200gm!! How bad can that be hur!!?? After trimming of the sides, the section of the cake looked almost perfect but cannot be eaten!! It's sugar overdosed hahaha, such a pity had to feed Mr Bin sigh.....
3rd attempt : Bake in a normal 7" cake pan at 180 deg cel for 1 hour 10 mins, and yes finally I get it right! The surface did not stuck to the cooling rack and I did not make a blunder in the sugar amount hehehe....
Recipe adapted from Min's Blog
- 1 tbsp Green Tea Powder dissolved in 20ml hot water
- Whisk green tea mixture, oil, milk, salt & eggs until well combined.
- Sift in flour and stir till smooth batter formed. Covered with damp cloth and set aside.
- Using a electric whisk, beat egg whites & cream of tartar until foamy. Add in sugar gradually and beat on high till stiff peak formed.
- Fold in 1/3 of the beaten whites into green tea batter and mix evenly. Pour into balanced whites and fold evenly.
- Pour batter into a lined (only at the bottom) 7" square pan(wrap with base of the pan with foil) and steam bake at preheated oven at 160 deg cel for 1 hour ( I use 180 deg cel). Remove from oven and invert immediately on cooling rack. Cool completely before unmoulding. Best serve chilled.