Moist Pandan Sponge Cake Aka Ogura Cake 斑斓相思海绵蛋糕

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This cake is usually known equally Ogura cake. It's truly similar to sponge cake in addition to chiffon cake but the texture is to a greater extent than moist due to H2O bathroom method used inwards this recipe.    

There are iii flavours of Ogura cake that I used to bake for my family, that I started close two years dorsum Coffee Ogura, Bandung Ogura .....

Bandung Ogura that I baked dorsum inwards July 2015.

Bandung Ogura Cake made into a Candy Crush themed birthday cake for my son's 6yo birthday.

.......and Pandan Ogura. I convey tried both steam bake in addition to H2O bathroom method for this cake. The i that I preferred, it's H2O bathroom method because the cake is to a greater extent than moist in addition to it's specially tasty piece it is chilled. Whereas steam bake method yield the similar texture similar chiffon cake. Yes, my pandan chiffon cake  is moist in addition to soft equally good ;)

Ingredients: 

(A)

5 Egg Yolk 蛋黄 5粒

1 Egg 全蛋 1粒

1/4 tsp Salt 盐 1/4小匙

55g Oil 油 55克

80g Pandan Leaves 班兰叶 80克

90g Coconut Milk 椰浆 90克

80g Blue Jacket Unbleached Cake Flour/ Hong Kong Flour 低粉／香港面粉 80克 


(B)


5 Egg White 蛋白 5粒

85g Castor Sugar 幼糖 85克

1 tsp Lemon Juice 柠檬汁 1小匙

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Method: 

1. Blend pandan leaves in addition to kokosnoot milk, extract the liquid, this should yield close 90g of greenish pandan milk. Set aside.
把班兰叶和椰浆放进搅拌机打汁，取出班兰椰浆，大概90克。过滤后备用。

2. Use a mitt whisk, whisk egg yolk in addition to whole egg until frothy (until modest bubbles appeared), whisk inwards salt, stone oil in addition to greenish pandan milk until good combined. Gradually sieve inwards flour, gently whisk until no to a greater extent than lumps. Do non over mix the batter.
把蛋黄和全蛋打至起小泡，加入盐，油和班兰椰浆搅拌均匀。分次筛入低粉／香港面粉。混合均匀即可。不要过度搅拌。

3. In a stand upwards mixer, rhythm out egg white in addition to lemon juice until frothy, gradually rhythm out inwards sugar. Continue to rhythm out until the meringue is potent but non dry. 
把蛋白和柠檬汁打至起泡，慢慢加入幼糖，继续打至接近硬性发泡。（看下图参考）

4. Fold egg white into yolk batter inwards iii batches. 
分次把蛋白拌入蛋黄糊。混合均匀即可。

5. Pour the batter into a lined baking tin forcefulness out (7" foursquare baking tin). Gentle tap the baking tin forcefulness out on the worktop to free trapped air. 
准备一个7寸方形的蛋糕模，铺油纸。蛋糕模外面的底部铺一层锡纸（以免水流进去）。把混合好的蛋糕糊倒入，把烤盘轻轻在桌面敲几下。

6. Bake inwards a preheated oven (water bathroom method) 160'C for xxx minutes (lowest rack). Reset temperature to 140'C, bake for xxx minutes (lowest rack). Move the baking tin forcefulness out to middle rack, occur to bake for xx minutes until the hand is nicely brown. 
放进烤箱，以水浴烘焙式，烘烤：
160度－30分钟（放在烤箱最低层）
140度－30分钟（放在烤箱最低层）
140度－20分钟（放在烤箱的中层）

Do adjust the temperature in addition to baking fourth dimension according to your oven setting.
每个烤箱的温度都不同，烘焙时间和温度须自行调整。

7. When it is done, withdraw the baking tin forcefulness out from oven. Invert the cake in addition to pare off the baking sheet. Let it cool completely on the rack. 
烘焙完成后，把蛋糕倒扣，取出蛋糕。把油纸拿掉。待凉。

8. When it's completely cooled, transfer the cake into an airtight container, shop inwards the refrigerator. Best served chilled.
把蛋糕收进密封盒里收冰箱，冷却后即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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Enjoy!

Feedback from Syvia

By Syvia

By Syvia 

Recipe adapted from Anncoojournal blog. Thank you lot :)
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