Sunday, May 6, 2012

Strawberry Soufflé Cake (相思在草梅)


3 egg yolk
1/2 egg (about 30g)
15g sugar
1/4tsp salt
50g strawberry milk
35g veg. oil
1/4tsp strawberry paste
40g cake flour

3 egg white
55g sugar
1/4tsp cream of tartar

1. Preheat oven to 150C.
2. Line base of a 7" loose base square tin with grease proof paper and wrap base and surrounding with foil, set aside.
3. Sift flour and set aside.
4. Mix milk, oil and strawberry paste together and set aside.
5. Use a hand whisk mix egg yolks, half egg, sugar and salt together.
6. Add in liquid mixture and whisk till combined.
7. Add in flour and stir until batter is smooth.
8. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
9. Gradually add in the sugar and whisk till soft peaks form.
10.Fold in 1/4 of the meringue into the egg yolk mixture until combined.
11.Then fold in the rest of the meringue lightly in two portions until well combined.
12.Spoon 1tbsp of cake batter and mix with a drop of pink food colouring.
13.Pour the plain batter into prepared cake tin.
14.Drop few drops of pink batter onto plain batter, use a skewer and stir the pink batter around to create a swirl effects.
15.Placed batter filled cake tin into another bigger cake tin.
16.Steam-bake cake in a preheated oven for 50-55mins.
17.Remove cake at once from tin and cool it on a wire rack.

Note: The recipe uses less flour which meant that the cake has a low gluten content to maintain it volume after it is baked. In other word the cake will shrink in height and width during cooling, so don't worry. This is a cotton soft moist cake.


yin said...

Hi, Happy Flour, this cake looks delicious! May I know did you invert the cake when out from oven like chiffon cake? If I use 6" square pan, how much of the ingredients should I reduce? Many thanks in advance!

Alice said...

texture is super fine, must taste delicious!
i guess i'll try this with chocolate to replace strawberries
tfs :P

Sally said...


Ask the Baker said...

With what did you make the pink swirls on top? colouring?

Happy Flour said...

Hi Yin,

Don't invert the cake tin when it out the oven. The cake will shrink and drop out from the cake tin and the whole cake will be ruined. Remove cake from tin and cool it right side up.

Just use present recipe which I posted for 6" square tin, lined base and side with grease proof paper. Remember to allow grease proof paper to be taller than the tin as the cake will rise quite high over the rim, access paper is to support and protect the cake. One reminder, the cake tin is too small for it to expand side way so it will expand upward which will cause cracks on the surface.

Happy Flour said...

Hi Alice,

Indeed the texture is super fine just like cotton cheesecake.

Happy Flour said...

Hi Sally,


Happy Flour said...

Hi Ask the Baker,

Sorry, forgotten the swirl part. Remove 1tbsp of batter, mix in few drops of pink food colouring. Dropped few drops of pink batter onto plain batter, use a skewer to stir the pink batter around to create the swirling effects.

Kimmy said...

Never tried baking cotton cheesecake, but will try this since the texture is superfine. Is it a must to use the loose base pan? Need to buy one haha!

Yummy Bakes said...

Very beautiful cake and it looks very fine like cotton.

Happy Flour said...

Hi Kimmy,

Actually I didn't use a loose base cake pan. It advisable to use one as it's easier to remove cake without the cake crust stick onto another surface area.

Happy Flour said...

Hi Yummy Bakes,

Thanks :)

yin said...

Thanks for your reply, Happy Flour. Do we need to grease the greaseproof paper? Did you use a 7" pan for this cake?

Happy Flour said...

Hi Yin,

Do not grease the pan. I used 7" cake pan for both coffee and strawberry souffle cakes.

Sonia ~ Nasi Lemak Lover said...

oh, your cake texture look so neat and soft, must try this recipe soon.Thanks for sharing.

Happy Flour said...

Hi Sonia,

Must try this, I'm sure you will love it.

mui mui said...

Hi Happy flour,
I am new here. Love your 相思在草苺..
It is so soft and fine texture..
will love to give it a try in future..thanks for sharing..^^

Happy Flour said...

Hi Mui Mui,

Thanks for dropping by and leave your nice words. Happy baking. :)

Anonymous said...

erm~may i know is souffle cake same with the ogura cake?

Veronica said...

may i know if this cake is the same with the ogura cake?

Happy Flour said...

Hi Veronica,

Yes, this is actually ogura cake. When I came across this cake from the chinese blog, it named xiang shi cake so I don't know it actually name. I named it souffle cake as it texture is so soft and light just like souffle. Thanks so much for letting me know. Happy baking. :)