Friday, March 13, 2015

Tri Colour Ogura Cupcake 三色相思蛋糕

Tri Colour Ogura Cupcake 

Last week I came across this recipe from Sze Min's Blog which pique my interest so I went about trying it out the following day.

The process preparation process is almost similar to that of making chiffon cake. The cake turned out with the same texture and fluffiness of chiffon, or maybe finer I reckon. It is a relatively easy to make cake and I have adapted it to cupcakes version to lessen the baking time. Generally I prefer to bake the cake with smaller muffin / cupcake moulds since I don't fancy doing the preparation and lining of the typical cake mould. The added plus point of making it into cupcake version helps to save baking time and the trouble of slicing the cake later (lazy me!). 

Ingredients (A)

50g Corn Oil
1/8 tsp Salt
60g Milk
5 Grade A Egg Yolks
1 Grade A Egg
70g Cake Flour

  • Pour 2-1/2 cups water into baking tray and place baking rack on / over the tray and preheat oven at 160C degrees.
  • Combine corn oil, milk, salt, egg yolks and egg into a mixing bowl and beat until frothy.
  • Sift in cake flour and mix well. Set aside.

Ingredients (B)

5 Egg Whites (Grade A)
70g Castor Sugar
1 tsp Lemon Juice 

  • Using a handheld or stand mixer, beat the egg whites, lemon juice and castor sugar until soft peak is formed. 
  • Fold in half of meringue (B) mixture into the egg yolk mixture (A) until well mixed. Fold in the balance of the egg white meringue (B) into the mixture until fully blended.

Ingredients (C)

1 Tbsp Espresso / Any instant coffee powder (Mix with 1-2 Tbsp hot water and set aside)

1-2 Drops of Pandan Extract (I use the store bought ones with rich color)

  • Divide the cake batter into 3 equal portions. 1st portion to be left as it is. 2nd portion to be mixed with Pandan extract and the last portion to be mixed with 10ml of the coffee mixture.
  • Pour the batter alternately by different color into the cupcake mould. Place the mould directly onto of the baking rack.
  • Steam bake at 160C degrees for 25 mins (depending on the size of the cupcake mould).
  • Invert the cupcake after baking and let cool before serving. 

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