Pandan Coconut Ogura Chiffon Cake 班蘭椰奶相思戚風蛋糕

It has been such a long time i didn't bake a Ogura cake ( similar to chiffon cake but with extra 1 whole egg). I was failed to bake this Ogura cake using water bath method earlier. The old recipes i tried was using steam bake and normal baking method. This week i decided to attempt this cake again using water bath method. After trying 3 times and adjusted the recipe, i am please to see the nice result. It has fine crumbs, and it is also light and spongy.

I adjusted the recipe as i wanted a cake texture that not so wet like the earlier recipe . So i didn't follow the original recipe to weight the egg amount. I simply used 5 large eggs (A size).

Ok lets see how to make this cake

If you want fine crumbs texture, do not omit this step, to sift batter with a strainer. And egg yolk batter is runny at this stage.

Since using water bath method, meringue just beat till soft peak formed. Also to test soft peak is to upside down the mixing bowl, meringue stay still on the bowl.

First mix 1/3 meringue with balloon hand whisk

Then another 2 times, mix with silicone spatula

In order for the sides to look smooth, you have to grease the pan and dust with flour. Also to line bottom with baking paper, and wrap with aluminium foil outside.

After first trial, i realized that when bake with water bath method, the extra pan to hold the cake pan must not too large, maybe 1" extra just nice. I noticed when using too large pan( i used the grey rectangular big pan) , the temperature seem higher than using smaller pan to hold. Also not to add too much of hot water in larger pan, 1cm height just nice.

Bake at lowest rack (2nd rack from bottom)

Every oven is difference, please adjust according to your oven. First you bake it with medium heat (for my case 160C) till the cake risen up and start to turn light brown, before it starting to crack, reduce temp to lower heat (for my case 140C) continue to bake it till cooked. So for the first time, please monitor the cake while baking, so you can adjust the right temp and baking time.

Love the fine crumbs of this cake!! But i still facing problem with sticky cake surface when upside down the cake . Due to water bath method? if you know the reason, please tell me.

Thus the latest batch, i did not upside down the cake. Once cake removed from oven, immediately i removed cake pan and baking paper, it has no shrinkage , perfect!

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