Ogura Pandan Cake

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 :D

Tips & 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!