I came across this type of cake, named "ogura". Apparently it is similar to a chiffon in that the rising of the cake is based on beaten egg foam.
I tried a simple recipe for pandan flavoured cake and it tasted okay. The aesthetics were, however, much lacking. Other than the split top, I spied quite a few pockets of unmixed egg white foam. Texture was lovely, though. It was soft and spongy, and not as dry as traditional chiffon.
I tried a simple recipe for pandan flavoured cake and it tasted okay. The aesthetics were, however, much lacking. Other than the split top, I spied quite a few pockets of unmixed egg white foam. Texture was lovely, though. It was soft and spongy, and not as dry as traditional chiffon.
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