Golden Pillow Cake
Soft and spongy with almond nutty fragrance. So yummy that I couldn’t resist going for a second helping.
Ingredients
- 45 g corn oil
- 70 g almond soya milk
- 1/2 tsp almond essence - optional
- 100 g cake flour or plain flour
- 10 g corn flour (starch)
- 5 egg yolks - 65g egg with shell
- cocoa powder for dusting - optional
Meringue
- 5 egg whites
- 1/2 tsp lemon juice
- 90 g caster sugar
- 10 g corn flour (starch)
Instructions
- Combine oil and soya milk, almond essence together, blend well to emulsified stage.
- Sieve cake flour and corn starch together into step 1. Stir well mixture to a thick batter. Add egg yolks, mix well and set aside.
- Make meringue - combine caster sugar and corn starch together in a cup. Beat egg whites and lemon juice until foamy. Add sugar mixture in 3 separate rounds beat until egg whites are glossy, with stiff peaks.
- Fold 1/3 of meringue into egg yolk batter, mix well to smooth. Then pour it back to the remaining meringue and fold well with a rubber spatula.
- Pour half of the batter into loaf pan 9 x 5.5 inches, lined baking paper below. Then dust cocoa powder over batter and gently spread remaining batter on top. **may omit the cocoa powder** Gently drop pan twice on table top to release air bubbles.
- Using a chopstick to draw a straight line in the center of the batter. Then fill soft butter into a small piping bag (I used food drawing pen) and pipe soft butter on the center line. The cake will crack following this line when it rises. Scatter almond flakes at the sides.
- Place loaf pan at the lowest rack of the oven and bake in preheated oven at 150 degrees for about 55-60 minutes.
- Drop the cake on table top a few times to prevent shrinkages. Invert the cake pan immediately to cool completely. Using a spatula knife to scrape the sides of cake to release the the cake from the toast pan.
Notes
Please keep in mind that all oven temperatures and baking time varies.
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