Pandan Ogura Cake

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(30)

Recipe Intro From autumn.kitchen

Pandan is a perennial shrub that groes in Southeast Asia. The leaves have a grassy, floral fragrance. When used in cooking, pandan acts similarly to vanilla. 

This cake gets it's vibrant green hue from pandan juice. 

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Recipe Card

ingredients

Yolk Batter

  • 6 egg yolks
  • 70 grams Pandan juice
  • 30 grams coconut milk
  • 50 grams oil
  • 100 grams cake flour

ingredients

Meringue

  • 6 egg whites
  • 90 grams sugar
  • 6 grams lemon juice

Method

  • Step 1

    Mix oil, Pandan juice and coconut milk until no strip of oil seen.

  • Step 2

    Add the sieved low protein flour and mix well.

  • Step 3

    Add the yolks and mix well.

  • Step 4

    Beat egg whites and lemon juice with high speed.

  • Step 5

    Add 1/3 sugar when big bubbles seen.

  • Step 6

    Continue beating and add 1/3 sugar when meringue form finer bubbles.

  • Step 7

    Add last 1/3 sugar when meringue shows some line while beating.

  • Step 8

    Beat meringue to firm/medium peak.

  • Step 9

    Fold 1/3 of meringue to the yolk batter.

  • Step 10

    Pour back the batter to the balance meringue and fold well.

  • Step 11

    Pour in 18cmx18cm square pan (line bottom and lightly grease the side).

  • Step 12

    Bake at 150C for 1hr 15-30mins with water bath (bain-marie) method.

  • Step 13

    Remove cake from oven and demould right away.