I guess another name for this cottony cake is also called the Ogura Cake, which I find extremely popular especially among the circle of bloggers here in Malaysia and Singapore..and one of the reason why it is popular i think is because of the soft and light texture. Most of us living here, somehow do have soft spots for bread or cakes that is soft in texture, like chiffon cakes or fluffy breads. I have come across various flavours for ogura cakes in blogs and although durian is not my first choice, i want to try making this first to support my blogger friend, Charmaine of Mimi Bakery House who is hosting the Aspiring Bakers Challenge this month with the theme, Durians. The recipe here has been taken from Kimmy of Cooking Pleasure and if you are keen to make cottony cakes as well, do visit Kimmy's blog for more ideas and inspiration. She has posted quite a number of cottony cakes in her blog.
I am always nervous when it comes to beating egg whites and the folding part. Here i have overbeat the egg whites, it has reached very stiff peaks and i must admit that i have some difficulty folding the egg whites into the rest of the batter. It actually took me quite a while to complete the folding part. Nevertheless, the cake did turned out to be soft and tender but it could have been much better if not of the overbeaten egg whites. I will need to be more careful next time and yes, i would like to try more ogura cakes in the future. Happy baking and happy weekend to all.
Recipe ( from Cooking Pleasure )
made in a 8' or 9 " square pan
5 egg yolks
50ml corn oil
75gm cake flour, sifted
60-80 gm durian meat, mashed into smooth paste ( i used 100gm )
1/4tsp salt ( omitted )
5 egg whites
1/4tsp cream of tartar
1.Line base of baking tin, grease and flour the sides of the pan. ( i used non stick pan, only line the base )
2.Preheat oven to 160C. Place a baking tray on the lowest rack and pour in water about 2 cups for steam bake.
3. Whisk egg yolks, egg then add in the oil and milk. Add in the mashed durian meat and beat until well combined. Fold in sifted flour, stir until batter is smooth. Set aside.
4.Whisk egg whites until frothy, add in cream of tartar. Beat till soft peaks then add in sugar gradually and whisk till stiff peak. Do not overbeat egg whites otherwise it may be difficult to fold into the egg yolks mixture.
5. Fold 1/3 meringue into the egg yolk mixture, then fold in the rest in 2 batches into the egg yolks mixture.Pour the batter into the prepared cake tin. Shake the pan lightly or tap the baking tin a few times on the countertop to release trapped air bubbles.
6. Place it on the middle rack ( over the tray which contains water ) for steam bake. Bake at 160C for 10 mins, then reduce to 150C for 55-60 mins.
7. Remove cake and invert cake immediately to cool for 3 mins ( otherwise the cake base will be moist due to the vapour from steam baking ). Remove from tin and paper linings and leave to cool on a wire rack with base of the cake facing upwards. The cake will shrink a little after cooling down.
I am submitting this post to Aspiring Bakers #33 ( July 2013 ) Tropical Spiky Month hosted by Charmaine of Mimi Bakery House