This cottony cake has the 'Teh Tarik' ginger flavour. For convenience, it's alright to use Boh's 'Ginger Milk Tea' for the cake flavour. If you can't find this, you can concoct your own [*] by steeping 3 tea sachets in 100 ml hot water to obtain 80 ml tea. Then add in 2 tbsp condensed milk and 2 teaspoons of ginger juice [or 1 tsp ginger powder].
[using 8" or 9" square tin]
75 gm superfine flour - sifted
75 gm superfine flour - sifted
1/4 tsp salt
5 egg yolks
1 whole egg
45 ml corn oil
2 sachets 3 in 1 [26 gm/sachet] Teh Tarik Ginger [Boh brand] dissolve with 80 ml hot water - set aside to cool OR prepare as above [*]
- Place the dry ingredients in the mixing bowl and make well in the centre. Add in eggs, corn oil and tea mixture. Using a paddle hook, beat ingredients until creamy and well combined. Set aside.
- 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.
5 egg whites
1/4 tsp cream of tartar
65 gm castor sugar [can use 80 gm for sweeter cake]
- 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 1/2 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 batter into a 8" square tin [line base with baking paper at the bottom only].
- Smooth the surface with a spatula and steam bake in oven at 160 degrees C for 10 minutes, lower heat to 150 degrees C and bake for a further 55-60 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].
- Invert the cake after baking on a wire rack and let it cool slightly [about 5 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper].
- Cool cake completely before slicing to serve or refrigerate before slicing to serve later.
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