This Pandan Ogura Cake is incredibly fluffy, light, and infused with the unique aroma of pandan. You’ll love creating this tender cake that practically melts in your mouth, perfect for any occasion. It’s a delightful addition to your collection of fluffy cake recipes.
Key Ingredients & Substitutions
- Cake Flour: You can use all-purpose flour, but cake flour creates a lighter texture.
- Pandan Paste/Extract: This provides the signature color and flavor. Do not skip this for authentic taste.
- Vegetable Oil: Any neutral-flavored oil like canola or grapeseed works well.
- Egg Yolks/Whites: Separate them carefully; proper egg white whipping is crucial for fluffiness.
- Granulated Sugar: Adjust slightly to your sweetness preference.
Ingredients
Pandan Batter
- 50g cake flour
- 50g vegetable oil
- 50g milk (dairy or non-dairy)
- 6 large egg yolks
- 1 teaspoon pandan extract or paste
Meringue
- 6 large egg whites
- 80g granulated sugar
- ½ teaspoon cream of tartar (optional, helps stabilize meringue)
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Servings: 8-10 slices
- Tools Needed: 8-inch round cake pan (not greased), parchment paper, hand mixer, large mixing bowls, whisk, spatula.
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 300°F (150°C). Line the bottom of an 8-inch round cake pan with parchment paper, but do not grease the sides. This allows the cake to climb and achieve its characteristic height.
2. Make the Pandan Batter Base
In a medium bowl, whisk together the cake flour and vegetable oil until smooth. Gradually add the milk, egg yolks, and pandan extract, mixing until just combined and smooth. Set this pandan batter aside.
3. Whip the Meringue
In a large, clean bowl, begin whipping the egg whites with an electric mixer on medium speed. Once foamy, add the cream of tartar (if using). Gradually add the granulated sugar, continuing to whip on medium-high speed until you achieve stiff, glossy peaks. The meringue should hold its shape when you lift the beaters. This step is vital for a truly fluffy cake.
4. Combine Batter and Meringue
Gently fold one-third of the meringue into the pandan batter to lighten it. Then, carefully fold in the remaining meringue in two additions, using a spatula. Be gentle to maintain the airiness, which is key for fluffy cake recipes.
5. Pour and Bake
Pour the combined batter into your prepared cake pan. Gently tap the pan on the counter a few times to release any large air bubbles. Place the pan into a larger baking pan, then fill the larger pan with hot water to create a water bath (bain-marie). This helps the cake bake evenly and prevents cracks, leading to a moist, fluffy cake.
6. Bake the Cake
Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown on top and spring back when gently touched. The water bath ensures a tender texture, perfect for fluffy cake recipes.
7. Cool the Cake
Once baked, immediately invert the cake pan onto a wire rack to prevent the cake from collapsing. Let it cool completely upside down for at least 1-2 hours before unmolding. This helps stabilize the structure of your fluffy cake.
8. Unmold and Serve
Once completely cooled, gently run a thin knife around the edges of the cake to loosen it from the pan. Invert it onto a serving plate. Slice and enjoy your delicious, fluffy Pandan Ogura Cake.
Variation Ideas
- Coconut Infusion: Add 1-2 tablespoons of shredded coconut to the batter for extra texture.
- Swirl Design: Swirl a small amount of plain batter (without pandan) into the pandan batter for a marble effect.
- Citrus Zest: A teaspoon of lemon or lime zest can brighten the flavor profile.
Storage Instructions
Store your Pandan Ogura Cake at room temperature in an airtight container for up to 2 days, or in the refrigerator for up to 4 days. If refrigerated, allow it to come to room temperature for the best texture before serving. This helps maintain its delightful fluffiness.
Frequently Asked Questions (FAQ)
- Why did my cake crack on top? This can happen if the oven temperature is too high, or if there isn’t enough moisture from the water bath. Ensure your water bath is adequately filled.
- Why is my cake dense? Overmixing the batter after adding flour or deflating the meringue while folding can lead to a dense cake. Gentle folding is crucial for fluffy cake recipes.
- Can I use all-purpose flour instead of cake flour? Yes, you can, but the texture might be slightly less tender and airy. For best results with fluffy cake recipes, cake flour is recommended.
- What if I don’t have cream of tartar? You can substitute it with a teaspoon of lemon juice or white vinegar. These acidic ingredients help stabilize the egg whites.
- How do I know when the meringue is stiff? When you lift the beaters, the meringue should hold a peak that stands up firmly without drooping.
- Can I make this cake without a water bath? While possible, a water bath is highly recommended for an even bake, preventing cracks, and achieving a supremely moist and fluffy cake.