It’s my darling Mommy’s birthday! I have been planning for awhile to bake her a mahjong tile cake. What suits a mahjong queen better than this cake?! I was not sure if i was gonna be able to make this and was gonna give up on the idea, but Ben encouraged me to do it and told me that I can definitely do it well. He really motivated and look at the result and the smile on my Mom’s face! We surprised her at 12 midnight on her big day and she was really shocked to see us and a mahjong cake! Nothing makes a novice baker like me happier than to bake for our loved ones and seeing them happy ❤
This recipe is adapted from Jeannietay and although she titled the recipe as a spongecake, i really feel that it is an ogura cake as the texture is so fine, smooth and beautiful. Even my Ah Ma kept complimenting on how fine and smooth the cake is. This condensed milk cake is so yummy and fragrant with a great aftertaste. If you are tired of baking plain old vanilla cakes, give this recipe a try and you will be very pleased! I absolutely love this cake!
Ingredients: (for a 7″ square pan or 8″ round)
- 6 egg yolks (about 60g eggs)
- 1 whole egg
- 70g corn oil
- 100g plain flour
- Pinch of salt
- 100g condensed milk
- 6 egg whites
- 90g sugar
- 1/4 tsp cream of tartar
- Heat up oil in a saucepan until just simmering with small bubbles.
- Quickly pour oil into flour and whisk until smooth.
- Combine egg yolks, 1 egg, salt and condensed milk together. Add into the oil+flour mixture. Whisk until smooth.
- Line the bottom of the cake pan. Do not grease the sides.
- Beat eggwhites until frothy. Add in cream of tartar. Continue beating while adding in sugar, a spoonful at a time.
- Beat until glossy firm peak stage.
- Gently fold in the meringue into the egg yolk batter, 1/3 at a time. Fully incorporate each batch before adding the next.
- Knock the bowl on the table a few times to rid of air bubbles.
- Pour batter into the prepared cake pan slowly from a height. This will pop the remaining air bubbles.
- Bake in a preheated oven at 160deg for about 85-95mins, in a water bath. You may need to cover the top of the cake with foil towards the last 1ominutes or so.
- Remove from oven and cool slightly until cake pulls slightly away from the sides of the pan.
- Invert onto a wire rack and cool completely.