After baking the Cocoa Brandy Zebra Cottony Cake [Ogura Cake], I thought a 'green zebra' should look good too. Wanted to have beige and green stripes but somehow or other I decided with this tone cos' I think this way the whole cake will be very fragrant with the pandan paste and coconut milk. The original recipe uses milk but here I used fresh thick coconut milk.
The cake turns out well. A very fragrant, soft, moist and fluffy cake. Add a little salt to bring out the flavour of coconut milk. But the zebra pattern was not distinct at all. Perhaps, next time I should just add pandan paste to 1/2 the portion and keep the other 1/2 portion plain. If you are baking this cake, please try it this way. Tasted good, quite like you are eating a 'Nyonya Kuih', but it is light not heavy lol...
[9 inch square baking tin]
6 egg yolks
1 egg
65 ml corn oil
60 ml coconut milk
20 ml thick pandan juice
65 gm cake flour - sifted - set aside
1/2 tsp salt
3/4 tsp green colouring [for darker tone to create the zebra effect]
6 egg whites
75 gm sugar [can reduced to 65 gm]
1/4 tsp cream of tartar
6 egg yolks
1 egg
65 ml corn oil
60 ml coconut milk
20 ml thick pandan juice
65 gm cake flour - sifted - set aside
1/2 tsp salt
3/4 tsp green colouring [for darker tone to create the zebra effect]
6 egg whites
75 gm sugar [can reduced to 65 gm]
1/4 tsp cream of tartar
- Line base of a 9" square tin with grease proof paper. I greased the sides, too and sprinkle lightly with a little flour [this way, the cake can be easily removed from pan after cooling].
- Preheat oven to 170 degrees C. Place a baking tray on the lowest rack, pour in enough water [about 1.5 cups] for steam baking, then place a baking rack over it.
- Whisk egg yolks and 1 whole egg until creamy then gradually drizzle in the corn oil followed by coconut milk and pandan juice [continue whisking while you add ingredients]. Whisk until well combined.
- Fold in sifted flour and stir until batter is smooth. Set aside.
- Use a cake mixer, whisk egg whites until frothy, then add in cream of tartar. Beat until soft peaks then gradually add in the sugar in 3 batches and whisk until stiff peaks formed. Do not over beat egg whites otherwise it may be difficult to fold in to egg yolk mixture.
- Fold in 1/3 of the meringue into the egg yolk mixture until combined. Then fold in the rest of the meringue lightly in two portions until well combined. Remove 1/2 of the cake batter to another bowl. Add in the green colouring to mixture, mix well.
- Scoop the 2 batters alternately to create the zebra effect of the cake into prepared cake tin. Here, I made 4 individual portions to get 4 small zebra cakes within a cake pan. Shake the pan lightly and the batter will spread out itself]. Tap baking tray on work surface a few times to release trapped air bubbles before baking.
- Place it over the baking rack to steam bake cake in a preheated oven at 170 degrees C for 50 minutes [by then the water bath would have dried up]. Note: the duration also depends on individual ovens, for mine 50-55 minutes is just nice.
- Remove cake and invert it to cool for about 5 minutes [otherwise the cake base may be moist because of vapour from steam-baking].
- Remove baking tin and the paper linings immediately and leave cake to cool on a wire rack [base facing upwards]. The cake may shrink a little when cooled because of less flour used [low gluten cake].
- Turn the cake over when completely cooled. Refrigerate before slicing if preferred.
Note:
I usually chill the cake in the fridge before slicing. This cake tastes as good when chilled.
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