The past week was so hectic with hardly any time left to keep me in the kitchen. Instead of baking bread, I opted to bake this cottony cake again. This time using strawberry yoghurt. 
Like the previous bake [Mango Yoghurt Cottony Cake], this cake is low in sugar, fats and flour. The texture is cottony soft and a little tangy taste cos' of the strawberry and lemon juice. A little drop of rose pink colouring was added to make the cake more appealing even though it is already a nice cake.
You need only two mixing bowls to mix the batter.
Like the previous bake [Mango Yoghurt Cottony Cake], this cake is low in sugar, fats and flour. The texture is cottony soft and a little tangy taste cos' of the strawberry and lemon juice. A little drop of rose pink colouring was added to make the cake more appealing even though it is already a nice cake.
You need only two mixing bowls to mix the batter.
Ingredients for Egg Yolk Mixture
65 gm superfine flour - sifted
1/4 tsp salt
5 egg yolks
1 whole egg
45 ml corn oil [3 tbsp]
80 ml strawberry yoghurt
1 tsp lemon juice
- Place the dry ingredients in the mixing bowl and make well in the centre. Add in eggs, corn oil, lemon juice and yoghurt. Using a paddle hook, beat ingredients until creamy and well combined. Set aside. Preheat oven at 160 degrees C for 10 minutes.
5 egg whites
1/2 tsp cream of tartar
65 gm castor sugar
- Using an electric mixer, whisk egg white until frothy, add in cream of tartar until slightly foamy. Add in sugar in 3 batches. Whisk until soft to stiff peaks formed.
- Using a spatula, fold in 1/2 of the meringue into egg yolk mixture. Lift and fold until well combined, then add to rest of meringue. Fold again until well mix.
- Pour into a 8" square tin [lined base with baking paper at the bottom only]. Smooth the surface with a spatula and steam bake in oven at 160 degrees C for 70 minutes. For the water bath, use 1 1/2 cup water for the duration of baking. This way the cake base will not be wet or too moist after baking.
- Invert the cake after baking and let it cool slightly before removing the pan and baking paper.
- Cool cake before slicing to serve or refrigerate for serving later.
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| batter in baking tin |
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| baked cake before inverting to cool on wire rack |
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| cool cake inverted before remove base paper lining |
- can be served chilled
- must finish with 2-3 days if kept in room temperature
- keeps well in an airtight container when refrigerated
- I discovered that this cake is similar to Xiang Si cake and also known as Ogura cake. Quite the same as souffle cake too.
- I discovered that this cake is similar to Xiang Si cake and also known as Ogura cake. Quite the same as souffle cake too.
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