This is the latest orgura cake I have made, swirled banana Ogura Cake
I did a few version of ogura cake in the pass but hasn't got achance to post it here for a record as my future reference.
It is too soft until hardly stand still. That is also the reason I bake it in 7 inches cake pan and cause it grow taller.
Ogura cake is something like chiffon cake but the texture is much moisture, probably is the reason of steam bake. I don't appreciate ogura cake but chiffon, I don't know why?! However, using it as a cake base for celebration cake or added with fresh cream and berries to become a layer cake could change my appetite.
Strawberry cocoa ogura layered cakes
Recipe adapted from Min ' s Blog with little changes
Makes 7 or 8 inches square pan
Vegetable oil 45g
Full cream Milk 60ml
Egg yolk 100 g
Whole egg 1
Cake flour 65 g
Egg white 200g
Caster sugar 65g
Tartar powder 1/2tsp
For different colour and flavour (Add into the egg yolk batter) :
For green tea flavour - 1 teaspoon of green tea matcha powder mix with 15ml of hot water
For cocoa flavour - 1 teaspoon of varlhona cocoa powder mix with 15ml of hot water
For Banana flavour - Replace full cream milk to 70g mashed bananas
- Line the base of a pan with baking paper. Grease the side of the pan with butter and coated with flour.
- Mix together ingredients (A). Set aside.
- Beat the egg whites until frothy then add the tartar powder.
- Gradually add in the caster sugar in 3 batches and keep beating until stiff peak foam. The meringue is slightly curd to one side when the whisk is lifted up and presenting smooth shinny texture.
- Fold the meringue into mixture (A) in three batches until well combined.
- Pour into the prepared pan and steam bake at lowest rack at 160C preheated oven for 60 to 70 minutes. (I place a baking paper at the top of the cake when it rise up, set and turn brown to prevent the cake crack. I do it in 4 second with fast speed to control the oven temperature meaning not to let the temperature drops too fast.)
- After baked, remove the cake from the oven and unmould. Shake it a little to loosen and place a baking paper on top then place a plate on top and turn upside down. Remove the cake pan and place another plate on it and turn it back to cool on a wire rack.
- My family like to eat cold ogura cake so I place it in the fridge after it completely cool down at room temperature. Sometimes I like to add fresh cream in the between of the cakes with fruits.
Cocoa marble ogura cake
Charcoal Zebra ogura cake
Coffee marble ogura cake