班兰相思蛋糕

I usually post the english names of the cakes I make. For this cake however, I feel the english name does not sound as nice as the mandarin one. I have seen this posted as Pandan Ogura Cake. But when I searched for Ogura cake, there were no results regarding the reason for this name. Ogura is a Japanese surname. Perhaps an Ogura created this cake?

When I translated 相思蛋糕 to English, the meaning is lovesick cake. Haha. I guess that is one way to put it. I prefer to think of it as “thinking of your beloved” cake.

This amazingly soft and fragrant cake is seen over and over again on the blogs of chinese bakers. Many different flavors for this cake can be found. Mocha, vanilla, green tea and pandan are the more common varieties. The praise heaped on this cake tempted me to try my hand at baking it.

I followed the recipe from Bernice’s Kitchen, with some slight adaptations. She used 80ml of pandan juice but I used 54ml of concentrated pandan paste and 26ml of fresh milk. I also increased the sugar to 60 grams. First time eh, seeing me increase sugar in a recipe? 😛

Bernice did not state to bake this using the steam bake method, but I did that, since many other bloggers who made this cake used that method. In addition, a 7 inch square tin is most commonly used for this cake. I find, however, the cake rose way above the tin! I used a 7x7x3 inch square tin and during baking, it rose up to 2 inches above the tin. I baked this for a total of 1 hour 10 minutes using water bath and overturned the cake, balancing the tin between 2 cooling racks to let it cool. Once cooled, it shrunk to fit the 7 inch tin nicely.

When I removed the cake from the tin, I found it to be quite moist. I think it should have spent another 10 minutes in the oven. It is still edible, though very soft. Tastewise the cake can be sweeter. I think the original 70 grams would be perfect. As I munched on a piece, I understood why some describe it as eating air. I thought it would taste like a chiffon cake, but chiffon cake seems a bit more solid than this. The amount of flour used for this cake is only 65 grams, less than half used for a standard chiffon. This cake also uses more eggs than a chiffon.

This is an interesting cake. I will attempt more variations soon.

 

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