Pandan Ogura Gula Melaka Cake by Em Jay

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1143409799046652/

Pandan and gula melaka is a heavenly combination. 😊

(A) ingredients :-

100g egg yolks (about 5 eggs)
1 whole egg
1/4 tsp salt
40g corn oil
70g pandan juice (or 1 tsp pandan paste)
20g coconut cream
90g superfine flour

Personal notes :

I used Naturel sunflower/canola oil.
I used 85g Kara coconut cream.
I used 1 tsp pandan paste.
I used 75g Bake King Top Flour (orange pack)
with 15g of Prima cake flour.

Instructions for (A) yolk batter :-

1. Beat the egg yolk, whole egg, salt, corn oil, pandan juice and coconut milk until fluffy.

2. Sift in flour, then mix it until well combined.

(B) ingredients :-

200g egg whites (from 5 eggs)
80g castor sugar
1/4 tsp cream of tartar or 1 tsp lemon juice

Instructions for (B) egg whites / meringue :-

1. Beat egg white + lemon juice (or cream of tartar) + 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 lift batter from bottom to fold up. Keep doing this until a nice smooth batter is obtained.

3. Pour the mixture into prepared pan, shaking gently from side to side to even out the top.

4. Put pan into a larger pan and filled up with hot water (about 1/3 of the batter pan). Bake with preheated oven at 160’C for 30 min then turn down to 150’C for 20 min. Temperature is indicative only.

5. Once baked, remove from the pan immediately, inverted on a rack and let it cool. 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.

Jeannie recommends; 7″square pan or 8″ round pan – use the normal pan and line the bottom. Water bath method, make sure your pans are not leaking!

My cheapo Cornell (is very hot!) so the oven managed to get this cake baked nicely at 140C for 30 mins; 130C for 25 mins.

https://www.google.com.sg/…/…/pandan-ogura-sponge-cake/amp/…

Gula melaka cream ingredients :-

REDMAN whipping / topping cream
Pack of 5 pieces of gula melaka
KARA coconut cream
Pandan leaves

(1) Grate 3 circular pieces of gula melaka into a non-stick saucepan. Heat it over low fire.

(2) Add 2 teaspoons of coconut cream for every piece of gula melaka. Each piece is about 50g.

(3) Throw in pandan leaves for fragrance (optional).

(4) Mix 7-8 tablespoons (or more!) to your whipped cream. REDMAN whipping/topping cream requires no sugar or other additional ingredients. It's already a sweetened pack.

I used half a box of the REDMAN whipping cream.

(5) Crush the remaining 2 circular pieces of gula melaka for garnish or extra oomph.

(6) Use extra gula melaka syrup for drizzling over your cake.

(7) Divide your gula melaka whipped cream into a few bowls if you'd like to decorate your cake with a blend of / different colours.