Tuesday, February 10, 2015

Ogura Mandarin Cake (Banh Bong Lan Quyt)

Ogura Mandarin Cake (Banh Bong Lan Quyt)
120g Cake Flour
6 Eggs
80ml Mandarin Juice
80g Sugar
1/4 tsp. Salt
1/2 tsp. Cream of Tartar
70ml Canola Oil

Squeeze 80ml Mandarin Juice.  Now you need to separate 6 Large Eggs.  Once you are done, beat the Egg Whites.
Add 1/4 tsp. Salt.  Add 1/2 tsp. Cream of Tartar. Add in 80g Sugar, continue to beat until stiff peaks.
Add in 80ml Mandarin Juice into the Egg Yolks.  Add 70ml Canola Oil. Slowly break the Egg Yolks and lightly whisk.
Sift 120g Cake Flour.  Continue to whisk until it is evenly mix together. Fold in the Egg Whites. Line an 8" Square pan with a long parchment paper. 
Doing it this way it will allow you to easily lift the cake when it's done baking. Pour in the batter. Tap the pan a few times to remove bubbles.
Fill a pan with water and place it in the oven.  Bake the cake at 325 degrees F above the pan with water.  Bake for about 40 minutes or until a toothpick comes out clean.
When the cake is done baking, remove from oven.  Run a knife on the side to remove from baking pan.  Lift the cake out and place on a rack to cool.  Once it has cool, cut the edge with a cake knife.
Cut into rectangle pieces and enjoy.

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