Kitchen Corner

August 13, 2015

Ogura Cake

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
Salt 1/4tsp
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

  1. Line the base of a pan with baking paper. Grease the side of the pan with butter and coated with flour. 
  2. Mix together ingredients (A). Set aside.
  3. Beat the egg whites until frothy then add the tartar powder. 
  4. 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.
  5. Fold the meringue into mixture (A) in three batches until well combined.
  6. 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.)
  7. 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.
  8. 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

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