Pandan Ogura Cake
- ★★
- ★★
- ★★
- ★★
- ★★
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.
- Recipe Card
Recipe Card
Yolk Batter
ingredients
- 6 egg yolks
- 70 grams Pandan juice
- 30 grams coconut milk
- 50 grams oil
- 100 grams cake flour
Meringue
ingredients
- 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.