Ogura cake is one of my
favourite cake. I love all cakes that have texture like cotton. I personally do
not like cake with too much cream or too moist, but ogura cake texture is just
about perfect ( not too dry and not too moist).
Ogura itself comes from
Malaysia, not Japan ( it is only the name that sounds Japanese). Ogura cake
uses the same method as chiffon cake which need us to beat the egg whites and
yolks separately. As the result, batter will raise flufilly. I found very popular
recipe on internet and this recipe is easy to make with ingredients that can be found easily in your
kitchen. On this blog, I’m going to share you the recipe and of course the
result :D
Pandan Ogura Cake
Source : Tintin Rayner
Rebake : Patricia
Mixture A
( yolk mxture):
5 egg yolks
1 whole egg
40ml oil ( I use corn oil)
80ml coconut milk
85gr flour
1 teaspoon pandan pasta
1 teaspoon vanilla butter pasta (
original recipe do not use this, but I prefer to add it)
Mixture B:
5 egg whites
85gr sugar ( I use 95gr because I
like sweet)
5-6drops of lemon juice
How to make:
1. Pre heat oven 170 celcius
2. Beat egg yolk until pale, add coconut
milk, pandan and vanilla butter pasta
3. Gradually add flour, mix it with
baloon whisk until it well combined
4. Add oil, mix it well
5. Beat egg whites with lemon juice,
once it foams, gradually add sugar, beat until stiff peak
6. Divide 1/3 egg whites , add it to
mixture A, fold it with spatula (do not
beat). Add the remaining egg whites , fold it again
7. Pour the batter into the pan ( I
used 20cm round pan), bake with au bain marie method ( steam bath) for 50 minutes (my oven works so slow, I need to
bake it around 100 minutes, I dunno why...)
8. Remove from oven and invert into
cooling rack, wait until it cool
9. Cut the cake as you wish :DTips & Trick:
1. Make sure all the equipment are clean (especially when beating egg whites).
2. You can beat the egg whites first then use the same mixer ( without washing it) to beat the yolk mixture. Result will be the same
3. Every oven is different, you cannot blindly follow the recipe, make sure to keep an eye when baking
4. Do not open the oven door while baking, the cake will shrink as the temperature changes
5. Tap the pan before putting into the oven, this will release the air bubble
My batter before going to oven :)
 |
| Baking process, slowly rising up |
Fresh from the oven..Perfectly baked :)
Awww, this is such a perfect tea time companion <3
Hope you enjoy this post!
