A lovely soft, moist cottony [Ogura] cake with a sweet combination of pink and yellowish colour. I used home-made Roselle Jam [see posting] with 1/3 portion of the batter to create the marble effect. The cake rose beautifully, firm and soft and can be easily dislodged. Cake didn't shrink much. I made the cake for Qing Ming 'pai-pai' prayers at my mom's place.
Ingredients for Egg Yolk Mixture
[using 7" square tin]
55 gm superfine flour - sifted
60 ml milk mix
1.5 tbsp Roselle Jam [for the jam portion]
a little rose pink colouring
- Place the dry ingredients [except Roselle jam] in the mixing bowl and make well in the centre. Add in eggs, corn oil and milk mixture. Using a paddle hook, beat ingredients until creamy and well combined.
- Pour 1 and 1/2 cups water into baking tray, place baking rack on the tray and preheat oven at 160 degrees C for 10 minutes.
Ingredients for Egg White Mixture
4 egg whites
1/4 tsp cream of tartar
50 gm castor sugar
- Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until slightly foamy. Add in sugar in 3 batches. Whisk until soft to stiff peaks formed.
- Using a spatula, fold in 1/3 of the meringue into egg yolk mixture. Lift and fold until well combined. Fold again until well mix. Mix remaining 2/3 of meringue to the batter. Mix well.
- Scoop 1/3 of batter in a mixing bowl. Lightly stir in the Roselle jam and a drop of pink colouring until well combined. [Pink colouring is needed cos' the jam colour doesn't stay as it is when mix with batter].
- Pour both mixture alternately into a 7" square tin [line base with baking paper at the bottom only]. Shake pan a little to smoothen out the batter then use a skewer to create swirls in the batter to get the marble effect].
- Steam bake in oven at 160 degrees C for 40 minutes, then reduce temperature to 140 degrees C and continue to bake for 20 minutes. [Note: for the water bath, use 1 and 1/2 cups water for the duration of baking. This way the cake base will not be soggy after baking].
- Remove and invert the cake after baking and let it cool slightly [about 5-10 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper].
- Cool cake before slicing to serve or refrigerate for serving later.
I have baked this cake before using 6 eggs [recipe here]. Here is a bigger cake using 7 eggs. The cake turns out well, soft and spongy. Very fragrant orange cottony cake. Again, I didn't slice the cake for photo shots cos' is for praying at my MIL's place but be rest assured the cake texture is good as you can see from the edges. With poppy seed added, it looks good [not that plain....]
Ingredients for Egg Yolk Mixture
[use 9" x 9" square tin]
75 gm superfine flour - sifted
1/4 tsp salt
6 egg yolks
1 whole egg
60 ml corn oil [4 tbsp]
80 ml fresh orange juice [from 1-2 oranges]
Zest of 1 orange2 tsp poppy seeds - Place the dry ingredients in the mixing bowl and make well in the centre. Mix flour with corn oil, orange juice and zest. Using a paddle hook, beat ingredients until well combined. Add in egg yolks and beat until smooth and creamy.
- Add in poppy seeds, mix well. Set aside.
- Pour 1 and 1/2 cups water into baking tray, place baking rack on the tray and preheat oven at 160 degrees C for 10 minutes.
Ingredients for Egg White Mixture
6 egg whites
1/2 tsp cream of tartar
65 gm castor sugar
- Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until slightly foamy. Add in sugar in 3 batches. Whisk until soft to stiff peaks formed.
- Using a spatula, fold in 1/2 of the meringue into egg yolk mixture. Lift and fold until well combined, then add to rest of meringue. Fold again until well mix.
- Pour into a 9" square tin [line base with baking paper at the bottom only]. Smooth the surface with a spatula and steam bake in oven at 160 degrees C for 40 minutes, then reduce heat to 140 degrees and bake for another 20 minutes [Note: for the water bath, use 1 and 1/2 cups water for the duration of baking. This way the cake base will be dry after baking].
- Invert the cake after baking and let it cool slightly [about 10-15 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper].
- Cool cake before slicing to serve or refrigerate for serving later.
My earlier posting on this cake Orange Cottony Cake I was a bigger cake. This cake here only uses 4 eggs and I baked it in a 6 - 6 1/2 inch baking tin. The cake rose beautifully and without any cracks. The cake can be dislodged easily after cooling and shrinks just a little. I baked this cake on 29/1/14 as an item for prayers 'pai pai' [happens to be my late youngest brother's birthday], so I didn't slice it but it is a nice cake, taste and texture wise. It's a keeper.
Ingredients for Egg Yolk Mixture
[use 6 1/2" or 16 cm square tin]
50 gm superfine flour - sifted
1/4 tsp salt
3 egg yolks
1 whole egg
35 ml corn oil
50 ml orange juice [from 1-2 oranges]
zest of 1 orange
- Place the dry ingredients in the mixing bowl and make well in the centre. Add in eggs, corn oil and orange juice. Using a paddle hook, beat ingredients until creamy and well combined. Set aside.
- Pour 1 and 1/2 cups water into baking tray, place baking rack on the tray and preheat oven at 160 degrees C for 10 minutes.
Ingredients for Egg White Mixture4 egg whites1/2 tsp cream of tartar45 gm castor sugar- Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until slightly foamy. Add in sugar in 3 batches. Whisk until soft to stiff peaks formed.
- Using a spatula, fold in 1/2 of the meringue into egg yolk mixture. Lift and fold until well combined, then add to rest of meringue. Fold again until well mix.
Pour the batter into a 6 1/2" square tin [line base with baking paper at the bottom only]. Lightly shake the pan and the batter will spread out evenly.
- Steam bake in oven at 160 degrees C for 40 minutes. Reduce temperature to 140 degrees C and bake for a further 20 minutes. [Note: for the water bath, use 1 and 1/2 cups water for the duration of baking. This way the cake base will be dry after baking].
Remove from oven and invert the cake to cool slightly [about 5 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper].
Cool cake completely before slicing to serve or refrigerate for slicing and serving later.
