The Ogura Cake is native to Batu Pahat,
Malaysia. Ogura is a Japanese surname but means lovesick in Chinese. There seems to be no
story behind the name of the cake, just that it was invented by a baker in Batu
Pahat. If someone knows more about this cake, I would love to know.
The texture of this cake is something
I haven’t come across before. Pillowy soft and very light. Almost like a
cheesecake but not. I was intrigued by the method of baking and the distinct
taste. The cake has a tight even crumb.
I chose to make an Orange flavored Ogura cake when
I had friends over for dinner and both kids and adults alike loved it.
You will need:
Makes: One 8-inch square cake
Recipe adapted from here
70g Orange juice
40g Vegetable oil
1/4 tsp Salt
55g All-purpose flour or Cake flour
Zest from 2 oranges
4 Egg yolks + 1 whole egg (60g
each)
150g Egg white (about 5 egg whites)
1/4 tsp Cream of tartar
60g Sugar
Preheat oven to 320F with a tray of
boiling water in the bottom most rack. Line the bottom of an 8-inch square
baking pan with parchment paper. You don’t need to line the sides of the pan. If
you use a smaller pan, you will get a taller cake.
Whisk the egg yolks and vegetable oil
until frothy. Then add the orange juice and mix well. Sift in the flour and
salt, add the orange zest. Mix well and set aside.
Using a hand mixer or stand mixer beat
the egg whites and cream of tartar until foamy. Gradually add the sugar until
peaks form, not stiff. Mix 1/3 of the egg whites into the yolk mixture with a
rubber spatula. Then fold in the remaining meringue gently until combined well
and no white streaks remain.
Pour batter into prepared pan. Steam bake
for 40 minutes at 320F and another 20 minutes at 300F.
Cool
completely and then slice. If you have any leftovers store in an air tight
container in the fridge for up to 3 days. Bring to room temperature before serving.
BAKES FROM AROUND THE WORLD:
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B for BASBOUSA - EGYPT
C for CHOCOLATE ECLAIRS - FRANCE
D for DAMPER BREAD - AUSTRALIA
E for EMPANADAS - MEXICO
F for FLAN MEXICANO - MEXICO
G for GRISSINI BREADSTICKS - ITALY
J for JOULUTORTTU - FINLAND
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Lovely pick for O..beautiful looking orange cake!
ReplyDeleteAwesome ! The texture of the cake is really fantastic , , I was eyeing the cake ever since I saw in the linky . Unfortunately it has too many eggs 😕, which would be difficult to replace . But definitely a gorgeous bake .
ReplyDeleteFantastic texture. As Vaishali pointed out, substituting so many eggs is difficult.
ReplyDeleteCoz of the number of eggs this recipe goes for, am keeping myself away from this cake, though now am tempted after going through your recipe, how spongy it looks.
ReplyDeleteThe eggs did their magic na.. super soft and spongy.
ReplyDeleteWhat a fantastic pic for the letter!..I love that tight even crumb your cake has got..wish I can bake this eggless..but all those eggs are what is giving that look right..I hopped to those sources and everything looks great!
ReplyDeleteThat is a very pretty looking cake and what a soft and fluffy inside. Interesting recipe too.
ReplyDeleteOmg that is a wonderful looking pound cake. Love the patterns on the top.
ReplyDeleteFantastic pattern on the cake. Wish you hadn't cut it :) Very fluffy..
ReplyDeleteSo spongy and soft .. Love that soft pores in the cake!!
ReplyDelete