Pandan Coconut Ogura 香兰椰浆相思蛋糕

Saw this Milo/Cocoa Ogura in Jeannie's blog. I would say she is the Queen of Ogura and Sponge cake. She always baked out such soft, fluffy, fine texture and smooth top sponge cake. Do drop by to her blog to see more of her lovely bakes.

I am in love with her Milo/Cocoa Ogura. Since the theme for this month for Little Thumbs Up is Coconut, why not make a little tweak to the recipe into a Pandan Coconut Ogura!! The recipe call for cake flour but too bad i run out of that so i substitute it with plain flour. Lucky me, the cake turn out not bad at all. 

Pandan Coconut Ogura

Thanks Jeannie, for the wonderful recipe.

Pandan Coconut Ogura
makes one 8 inch round cake (my next bake i will use a 7 inch baking pan to have a taller cake :p  )
Recipe adapted from Jeannietay's Blog 

Ingredients:
50g corn oil (i used canola oil)
60g fresh coconut milk
Pinch of salt
5 yolks (large eggs)
1 whole egg
70g cake flour (i run out of cake flour; i used plain flour)

5 egg whites
65g castor sugar
1/2 tsp cream of tartar (i use 1 tsp lemon juice)

3 tbsp homemade pandan paste

To Do:
1) In a large bowl, with a hand whisk; whisk canola oil, milk, salt, whole egg and egg yolk until well blended. Add flour and whisk until just combined. Set aside.

2) With a electric hand mixer, whisk egg white until frothy before adding in lemon juice. Continue whisking, add castor sugar gradually and whisk till firm peak form.

3) Add half meringue into the yolk batter, using a hand whisk to mix until well combined before adding in the other half of the meringue and mixed gently before switching to a spatula. Scoop the batter from bottom of the bowl and fold up. Making sure it is well combined. (do not over-mix)

4) Divide batter into 2 equal portions. One portion add in pandan paste and mixed well, the other portions leave plain. 

5) Scoop a ladle full of each batter into the prepared baking pan alternatively till complete. Tap gently on tabletop to remove air bubbles.

6) Bake in a preheated oven with the water-bath method at 150C for 70-75 minutes. (i bake mine for 55 minutes)

7) Remove from oven, wait till cake has pulled away from pan before unmoulding and allow to cool on a rack.

The wonderful aroma of coconut and Pandan leave.
Not only that the green hues from the Pandan is simply lovely!

~Enjoy~

This post is linked to Little Thumbs Up event hosted by
Jess from Bakericious
with her October 2015 theme - Coconut
organised by Zoe from Bake for Happy Kids and myself, my little favourite DIY, 

Please link your post - this 

Interested to join us?? Just cook or bake with COCONUT and link with us at this post. Please do display this Little Thumbs Up badge and make sure that:

1) Your post must be a current post, preferably within this month

2) Please mention Little Thumbs Up in your post

3) Please also paste the Little thumbs Up badge in your post and link back to Bakericious, Bake for Happy Kids and me my little favourite DIY

**What is coming up next?? 
We are having Jozelyn from Spice Up My Kitchen, in the next coming event. It is wonderful to have her back again to host in November with her theme MANGO!! 

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