Monday, October 29, 2007

Japanese Dark Pearl Cake

A blunder in the kitchen.....oops...I wonder if the name of the cake has got something to do with it. I was eating a slice of the cake and was happy with the chocolatey taste and went on to bake the next cake when my maid said "Mam...you still have balance egg yolks from the cake you baked. Oops...Gosh...I realised that I have forgotten to put in the egg yolks and baked this cake with just the egg white. Luckily it tasted really good and my girls in the office gave it a Thumbs up. Anyway, I didn't tell them about the egg yolks thingy...Mmm...I wonder if it'll taste better with the egg yolks. Alas...will try again next time.

















Cocoa Batter:

150 gm. Chocolate - chopped
90 ml. water
100 gm. corn oil
25 gm. cocoa powder
65 gm. cake flour
1/2 tsp. bicarbonate of soda
115 gm. egg yolks

Egg White Batter:

225 gm. egg white
100 gm. castor sugar
a pinch of salt
1/8 tsp. of cream of tartar

Method:

(1) Melt chocolate and stir till smooth. Add in cornoil slowly, stirring all the time till smooth. Fold in the rest of the ingredients and stir till smooth.
(2) Whisk egg white with cream of tartar till frothy, then pour in sugar gradually and then add in the salt. whiks till a soft peak is formed.
(3) Fold egg white into the egg yolk mixture and then pour into a 23" to 25" round chiffon cake pan.
(4) Bake at 175C for about 45 mins. or till cooked.
(5) Invert cake onto a cooling rack until completely cooled. Remove cake from pan and serve.
at

27 comments:

  1. AnonymousOctober 27, 2007 10:48 pm

    hi aunty..how are you??

    its been awhile..oopss..you forgot ah...but with an expert hands like yours...everything sure ok lah.. looks and taste delicious anyway..

    can share the recipe?

    thks and take care !

    ReplyDelete
  2. YanOctober 27, 2007 10:50 pm

    Aunty :
    whatever prelude did not affect the cake texture at all !
    looks moist, soft and yummy ! slurps.
    cheerios.

    ReplyDelete
  3. Aunty YochanaOctober 27, 2007 10:57 pm

    Hi prettysue and Yan,

    ah...I know all my Hainanese clan friends will console me...thanks ladies. Yes, Yan you are right..it's really moist.

    rgds

    ReplyDelete
  4. AnonymousOctober 28, 2007 4:51 pm

    Hi Aunty Yochana,

    I tried baking a bundt cake but it went horribly wrong. the top was burnt but the the bottom wasnt cooked at all...issit the temperature that was wrong? it was at 175 degrees celcius. do you have some advice you could give me?


    nabilah

    ReplyDelete
  5. Aunty YochanaOctober 28, 2007 4:57 pm

    Hi Nabilah,

    Next time if your cake has not reach it's baking time yet and the top is still soft and burnt, cover it with an aluminium foil and continue to bake till it is cooked.

    rgds

    ReplyDelete
  6. AnonymousOctober 28, 2007 10:44 pm

    Hi Aunty Yochana,

    The cake looked fantastic! I enjoyed choc moist cake although am not really a cake lover.

    May I ask for the receipe please..

    Happy baking,
    Ling :)

    ReplyDelete
  7. AnonymousOctober 29, 2007 9:34 am

    dear aunty yochana,
    i found your blog a few days ago. from that moment until now your blog is a must. at the moment i'm very busy with my office work but will definitely try your recipe one day. thks and take care!

    natasha

    ReplyDelete
  8. AnonymousOctober 29, 2007 9:34 am

    dear aunty yochana,
    i found your blog a few days ago. from that moment until now your blog is a must. at the moment i'm very busy with my office work but will definitely try your recipe one day. thks and take care!

    natasha

    ReplyDelete
  9. AnonymousOctober 29, 2007 9:35 am

    dear aunty yochana,
    i found your blog a few days ago. from that moment until now your blog is a must. at the moment i'm very busy with my office work but will definitely try your recipe one day. thks and take care!

    natasha

    ReplyDelete
  10. AnonymousOctober 29, 2007 12:39 pm

    Hi

    If the cake is done without egg yolks, then is it like Angel food cake? I tried baking my mom that due to her cholestrol level but the cake wasn't as tall as yours. Pray tell if there's oil or butter in the recipe? How was the texture like? Could ypu please share the recipe?

    thanks + rgds
    Rei

    ReplyDelete
  11. Ning's MummyOctober 29, 2007 12:58 pm

    This already look so prefect without the yolk. It must have been made of good quality cocoa as well.. yum yum...

    ReplyDelete
  12. AimeiOctober 29, 2007 1:30 pm

    Aunty,

    Why is the cake called dark pearl? hehe is it because of the dark choco colour?

    Looks like you always have a way to churn out successful bakes, nothing can fail u. :)

    It looks delicious! May I have the recipe please?

    Regards

    Aimei

    ReplyDelete
  13. Aunty YochanaOctober 29, 2007 2:26 pm

    Hi Aimei,

    yeah...i guess it could be the colour of the cake that gave it's name. thanks for your compliments.

    rgds

    ReplyDelete
  14. Michelle LimOctober 29, 2007 7:41 pm

    hi aunty,

    may i know what type of chocolate did you use?

    thanks!

    ReplyDelete
  15. AimeiOctober 29, 2007 10:06 pm

    Aunty

    Thanks for posting the recipe! :)

    ReplyDelete
  16. Aunty YochanaOctober 29, 2007 10:22 pm

    Hi MJichelle,

    I used Carma for this cake. I use all sorts of chocolate....no particular preference tho... I only use Varlhorna on certain cakes. Too expensive. Carma is half the price of Varlhorna, taste wise - just as good.

    rgds.

    ReplyDelete
  17. AnonymousOctober 30, 2007 11:12 am

    Hi Aunty

    Cake looks yummy!
    How many egg yolks and white does your recipe translate to? Tks for help.

    ReplyDelete
  18. Aunty YochanaOctober 30, 2007 2:28 pm

    Hi Lin,

    1 egg yolk = 20 gm
    1 egg white = 40 gm.

    This is only a rough indication.

    rgds.

    ReplyDelete
  19. AnonymousOctober 31, 2007 1:55 pm

    Hi Aunty

    With your magic touch, everything will turn wonder! : )

    Cheers

    ReplyDelete
  20. Aunty YochanaOctober 31, 2007 10:03 pm

    Hi,

    thank you all for your kind words.

    rgds

    ReplyDelete
  21. AnonymousNovember 12, 2007 7:33 am

    Aunty,
    Made this chocolate cake yesterday. Turns out a disaster. Interior is moist and soft but not fluffy. Looks like kueh but when u taste it, it's not. During baking it rose up but when cooled down it is very short. Any advise?

    ReplyDelete
  22. Aunty YochanaNovember 12, 2007 4:57 pm

    delia,

    it could be the folding problem. I'm curious...did you use the egg white or omit it?

    rgds

    ReplyDelete
  23. AnonymousNovember 13, 2007 7:19 am

    Aunty,
    I did use the egg white. I fold it in just like in making chiffon cake. Could it be the chocolate problem?

    ReplyDelete
  24. MomiJJMarch 02, 2009 3:23 pm

    My comment may be too late but I tried making the cake on weekend. Yes, it raised so well but it collapsed badly after it cool down. The texture of the cake was ok but I dun understand why it collapsed so badly. I dun think is the folding problem too. Can I increase the amt of flour? 65g cake flour seemed so little.

    ReplyDelete
  25. AnonymousDecember 14, 2009 5:55 pm

    I assume this is a chiffon cake and no greasing and lining needed? MH

    ReplyDelete
  26. chuanyDecember 25, 2009 9:50 am

    i think the cake sank because the ingredient of flour is not much enough, please reference the other chiffon cake, 65 gram is for 3 eggs, please correct me if im wrong, tx ^^

    ReplyDelete
  27. Shi QiJune 13, 2010 3:53 pm

    Hi Aunty,

    Your cakes always look so yummy. Thanks to your blog, I managed to bake a few decent cake that earn me thumbs up from my family.

    There's something I don't quite get it from this recipe. Please advise.

    (1) In your first step, you mentioned fold in the rest of the ingredients and stir till smooth. Does it matter if I fold in the dry ingredient first followed by the egg yolks, or vice versa?

    (2) I understand that you uses a chiffon cake pan for this recipe. As I don't have one at home, can I use a 9-inch cake tin instead?

    Thanks in advance! =D

    Shi Qi

    ReplyDelete