Pandan Coconut Ogura Cake

Ogura, traditional cake from Malaysia. The first time I bake " Ogura " in Brazil

Source : ogura cake

Ingredient :
( I )
5  yolks
1 whole egg
40 gram vegetable oil
80 gram  coconut milk
85 gram   flour
Pandan extract / pandan essence.                              


(II)

5 egg white
85 gram caster sugar
1/2 tsp lime


Method:
(I)

1. Pre-heat oven to 160C and place racking at the 2nd from lowest. Grease the side of the pan with corn oil, dust with cake flour, then line paper on the bottom. Also wrap with a piece of aluminium foil (half of cake pan) and secure it. 
2. beat egg yolk and whole egg till double volumn then add in vegetable  oil, pandan essence and coconut milk and beat for 1 minutes until it is well combined . 
3. Add flour, sieve in flour and mix well with a balloon whisk

(II)

1. Add lime fresh juice into egg white, beat till foamy. Gradually add in sugar in 3 batches and beat till soft peak formed (when you lift up and upside down the bowl, meringue stay still on the bowl).  
2. Take 1/3 meringue  (II) and mix with egg yolk batter (I) using a balloon hand whisk. Change to silicone spatula, fold in 1/3 of meringue till slightly combine, then fold in balance 1/3 meringue and gently fold till mix well. Pour batter into the prepared cake pan (pour from 2’ height as to remove air bubbles), also lightly tap on countertop to remove air bubbles.
3. Place cake pan in another bigger pan ( about 1” extra but not too big), fill with hot water about 1cm height. Bake at 160C for 35mins, reduce to 140C for 35-40mins. Every oven is difference, please adjust temperature accordingly.
4. You may invert the cake after took out from oven (if you don’t face cake surface stick to wire rack problem), otherwise remove cake from the entire cake pan as soon as it took out from oven, this is to minimize shrinkage. Let it continue to cool completely on a wire rack before cutting the cake. If can't finish the cake on the same day, store the cake inside the fridge.