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
1/4 tsp salt
4 egg yolks
1 whole egg
40 ml corn oil
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.
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