Golden Cake, originally a Nanyang Nyonya cake known as Bika Ambon, later spread to the Guangdong region and became popular. Because of its golden color and the fish fin-like threads visible when sliced, the auspicious Guangdong people named it Fish Fin Golden Cake.
The batter for Golden Cake is not complicated to make. The key is in the baking process, where controlling the heat direction ensures the cake's pores are vertically aligned. This recipe introduces two methods of baking. Watch the video closely and follow along step-by-step for guaranteed success!
This Golden Cake recipe uses an 18186 cm square mold, but other shapes will work too. Using a square mold just makes it easier to cut.
Golden Cake Recipe:
Coconut Milk: 500g
Lemongrass: 1 stalk
Pandan Leaves: 2 pieces
Lemon Leaves: 2 pieces
Egg Yolks: 8
Eggs: 2
Tapioca Starch: 200g
Sugar: 200g
High Sugar Tolerance Dry Yeast: 3g
Salt: 2g
Water: 50g
Golden Cake Chapters:
Introduction: 00:00
Oven Baking: 00:15
Pan Baking: 05:16
Egg White Handling: 07:53
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