This cake was trending a few years ago and everyone wanted to try baking one because of the beautiful smooth top and soft, moist texture. It’s similar to sponge cakes or chiffon cakes except it’s much more moist and delicate. It’s also very difficult to get it right because it tends to crack if baking temperature is not right. Hence the use of water bath to regulate the heat in the oven. Let’s get started.
Gula Melaka Ogura by Jeannie Tay
Ingredients:
A
egg yolk ~ 100g (about 5 eggs)
whole egg 1
salt ~ 1/4 tsp
corn oil ~ 60g
liquid palm sugar ~ 70g
coconut milk (santan) – 20g
superfine flour ~ 75g
B
egg white ~ 200g (from 5 eggs)
castor sugar ~ 40g
lemon juice ~ 1 tsp or 1/4 tsp cream of tartar
utensil :
7″square pan or 8″ round pan – use the normal pan and line the bottom only.
Instructions for yolk batter:
1. Beat the egg yolk, whole egg, salt, corn oil, palm sugar and coconut milk until combined.
2. Sift in flour, then mix it well. Set aside.
Instructions for egg whites and baking:
1. Beat egg white, lemon juice and castor sugar until firm peaks form.
2. Mix into egg yolk batter, 1/3 portion of the meringue at a time , first use a hand whisk to mix gently and at the end, switch to spatula to scoop the batter from bottom to fold up. Keep doing this until no streaks can be seen.
3. Pour the mixture into prepared pan, shaking gently from side to side to even out the top.
4. Put pan into a shallow pan and put these into another larger pan and filled up with room temperature water. Bake with preheated oven at 160’C for 30 min then turn down to 150’C for 30 min. Temperature and baking time are indicatives only.
5. Once baked, remove from the pan immediately. If the bottom is still slightly wet, invert the cake on a silpat and bake it at 120C for 10 minutes to dry it out. That means you bake it without the pan, putting the cake top side up directly on the silpat. Once done, transfer to a rack and cool completely before slicing.
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