Pandan Ogura Cake - 班兰相思蛋糕 (MFF - Johor)

This is my 3rd attempt to make this Ogura Cake. My first attempt was making a  Cranberries Yogurt Ogura Cake and the second was Passion fruit Ogura Cake. Both of the recipes are from Cass. I will share these recipe soon.

I get to know Ogura Cake is a famous cake Batu Pahat , Johor when Wendy asked me "Eh! Friend :D Can you try to bake a Ogura Cake for MFF this month?" she sound so cute :p Then she gave me a link to see what is the real Ogura Cake looks like in Batu Pahat...here

 Ogura Cake, is named ' Xiang Si Dan Gao' in mandarin, it is so famous in Batu Pahat, Johore. I goggle to find a Ogura cake recipe that is the nearest to the Johore ogura cake in  taste(flavour) and in apperance. I found a awesome recipe here I am glad my first attempt to this recipe was good. The cake is fluffy, soft and most importantly it only shrink a little at the top.

Earlier on i saw Angeline is also using the same recipe too..do hop over to view her Famous Batu Pahat Ogura Cake. She is baking the original vanilla flavour.

The mock cream goes very well with the cake. I use Golden Churn butter from the tin. It is slightly salted, I found that the low salted taste really good.

Part A:

1..Egg yolks in a mixing bowl.

2..Add in canola oil, icing sugar, pandan juice, milk and whole egg.

3..Whisk with mixer till it is bubbly.

4..Sift in flour and combine well. Set aside.

Part B:

1..Egg whites in a clean and non greasy bowl.

2..Whisk till it is frothy, add in cream of tartar

3..Turn to medium speed beating the egg whites and gradually adding sugar bit by bit till all are used.

4..Beat till stiff peak form (i beat mine till medium stiff peak form)

..Pour mixture into prepared cake tin.      ..After 55 minutes, cake is done.

 Put into a larger cake tin and filled          There is a little crack on top. Maybe 

 the larger cake tin with hot water.           is due to my oven. It is a small

                                                           oven that the top heat is a bit too

                                                           high that cause the cake to crack.

Assembling the cake

1..Cool the cake on a wire rack.

2..The cake stays high and only a very slight shrink at the top.

3..Slice the cake horizontally into two thick slices. Apply a just nice amount of  mock cream and sandwich the two slices together.

(i used a cake divider to slice the cake, you can find this cake divider in Sonia's Kedai Runcit)                                                

Ogura Love Cake 

recipe source: corner cafe  with my modification in purple

Makes one 20cm/7inches cake

[Ingredients]

Cotton Sponge Cake:
Part A:

85g cake flour

15g custard powder (i used corn flour)

1/4 teaspoon salt

55g canola oil

70g milk (i used 50g pandan juice and 20 milk)

5 egg yolks

1 whole egg

30g icing mixture (confectioners’ sugar) (i used 20g)

1/2 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)(i omit this)

Part B:

5 egg whites

70g caster sugar

1/4 teaspoon cream of tartar

Filling:

1/4 quantity mock cream

To Do:

1. Preheat oven to 150°C. Grease and line a tall 20cm (at least 6cm tall) square cake tin. Get another tin that is slightly larger than the cake tin and fill it with hot water (be very careful when doing this, don’t burn yourself!) – place the cake tin inside the larger tin, and carefully fill the larger tin with hot 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 hot water into the preheating oven.

(i just get ready a pot of hot water. Put the cake into the bigger cake tin and slowly add hot water into the larger cake tin and send into the preheated oven.)

2. Part A... Sift cake flour, custard powder (i used corn flour) and salt 3 times and set aside. Mix oil, milk, egg yolks, whole egg, vanilla and icing sugar, and whisk well to combine. Sift the flour mixture, in about 3 to 4 batches, into the egg mixture and lightly whisk in well after each batch. Set aside.

3. Part B... 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 stiff peaks formed. (i beat into 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. (i baked mine for 55 minutes)

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 tea towel, 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 mock cream. Sandwich the two slices of cake together. Cut with a serrated knife and serve.

**This is cake is so light, cottony and the taste is wonderful. My kids love it and ask for more and i bet you will ask for more after you have tried this cake..trust me :D This cake is so good that i use it as a cake base for a  frosted birthday cake. Will share this soon :D

I am submitting this to Malaysia Food Fest ~ Johor month hosted by Annie of Annielicious Food.