This Banana Ogura Cake is very soft, fluffy and light compared to the regular Banana Cake which is a lot more dense. Ogura is a catchy name and it means lovesick if you translate from Japanese. In actual fact it is quite similar to a chiffon cake but bake in a normal cake pan and water bath.
How many eggs does it take to make Ogura cake?
Ogura cake is a very egg rich cake, and it asks for 6 eggs total for an 8” square cake pan. You will need matcha (Japanese green tea powder) to create the green color, and to infuse the cake with matcha flavor.
How do you make a green Ogura cake?
Ogura cake is a very egg rich cake, and it asks for 6 eggs total for an 8” square cake pan. You will need matcha (Japanese green tea powder) to create the green color, and to infuse the cake with matcha flavor. Since there is a spectrum of green base on your matcha, make sure to choose the one with the color you like.
What does Ogura mean?
Ogura but in Chinese it’s known as xiang Si dan Gao (相思蛋糕), literally means Pining4U This orange ogura cake is a cottony, light and soft. Ogura but in Chinese it’s known as xiang Si dan Gao (相思蛋糕), literally means Pining4U This orange ogura cake is a cottony, light and soft.
The Softest Zebra Ogura Xiang Si Cake (Mocha Flavor)
Xing si cake (ogura cake) with an appealing zebra design is the nicest and softest ogura cake (xiang si cake). Only natural flavors and colors are used in this product. Everything you need to know about making this cake a success. It’s not as difficult as you may assume.
WHAT IS OGURA CAKE?
- You could be thinking of Japanese cake because of its name, ″Ogura,″ which is, in fact, a Japanese term, leading you to believe such.
- The origins of this dessert may be traced back to Malaysia.
- Yes, I understand!
- That was something I was unaware of as well.
- Ogura cake is a much lighter variant of the renowned Japanese soft cheese cake, but it is also airy, similar to chiffon cake, in texture and appearance.
- Although Ogura is a Japanese surname, it may also be translated as Japanese red beans, according to wikipedia (hong dou in Mandarin).
- In Chinese culture, the character for ″love″ is represented by the character ″hong dou,″ which is why the cake is known as xiang si (love sick).
DIFFERENCE BETWEEN OGURA CAKE AND JAPANESE CHEESECAKE
- As I previously stated, Ogura cake is a much lighter version of the creamy Japanese cheesecake known as kakigori.
- It only contains two sources of fat: eggs and olive oil.
- The cream cheese in the Japanese cheesecake, as well as the cream, is used to give it its richness.
- Despite the fact that it is not as tall as a chiffon cake, it is extremely comparable.
- In terms of flavor, it’s a cross between a Japanese cheesecake and a chiffon cake.
ROUND CAKE PAN OR SQUARE CAKE PAN
- As previously stated, Ogura cake is a lighter variant of the rich Japanese cheesecake known as kakigori.
- It has no other sources of fat except eggs and oil.
- Richness is provided to the Japanese cheesecake by the use of cream cheese and cream.
- Despite the fact that it is not as tall as a chiffon cake, it is quite similar in appearance.
- Japanese cheesecake and chiffon cake are combined to create this dessert.
TIPS FOR MAKING OGURA CAKE SUCCESSFULLY
- THE INGREDIENTS FOR ROOM TEMPERATURE: Taking the eggs and milk out of the fridge 30 minutes before you want to create the cake is ideal when you have the opportunity.
- When the egg white is at room temperature, it will whip more easily.
- Secondly, use a clean basin and equipment.
- A greasy bowl and whip attachment are both terrible when it comes to beating the meringues into shape.
- It is customary for me to clean the bowl and equipment down with a little vinegar to remove any traces of oil.
- MERINGUE: We want to whip it until it is firm, but we don’t want to overwhip it since the cake will break when it is baked.
- HEATED WATER BATH: This will undoubtedly assist to avoid cracks on the top of your cake when baking, as well as provide a moister cake overall.
- Cook at a low temperature for the best results.
We bake at a lower temperature throughout the process (300 F or 150 C), which results in a cake that is extremely soft and spongy while yet being strong and resistant to collapse.A cake will collapse and shrink when it is taken out of the oven if the rise has been forced too soon by the baker.When you touch the cake, it should be dry and bounce back into shape; it should no longer be jiggly.
- If it is, bake it for a few minutes longer.
HOW TO MAKE ZEBRA OGURA CAKE
- MAKE THE THICK BATTER FORMULA 5 egg yolks should be separated from the whites.
- 5 egg yolks and 1 whole egg should be whisked together until smooth.
- Whisk in the oil and milk until well combined.
- Sift in both cake flours and mix once more until the batter is smooth.
- If you can’t get rid of lumps, the more straining you do.
- Make a note of it.
- MAKE THE MERINGUE IN STEP 2.
- Whisk the egg whites on medium speed until they are frothy, then add the cream of tartar (if using) and 1/3 of the sugar, whisking continuously until the sugar is completely incorporated.
- Increase the speed to high and continue to beat until the egg white forms a firm peak, which means that it will not drop when the bowl is turned upside down.
- It retains its form for an extended period of time.
3.CAREFULLY fold the meringue into the cake batter.Fold in about a third of the meringue into the thick batter by hand.
- Fold the meringue into the mixture with a rubber spatula until it is all incorporated.
- Continue to mix until the batter is fully mixed.
- Continue with the following third, and then the last third, until both are merged.
- SEPARATE THE BATTER INTO TWO PARTS.
- As much as possible, divide the batter into two equal halves before baking.
One of the batters should contain the mocha paste you produced previously.5.DESIGN ZEBRA-STYLE PATTERNS To begin, choose whichever color you choose and place around 4 teaspoons of mocha batter into the center of the baking sheet to begin.Drop another 4 tablespoons of normal batter on top of the mocha batter to complete the layering.Continue to alternate between the two batters until you have used up both.
While you are layering the two batters, you may gently shake the pan to allow the batter to spread.Gently pull the pan up and tap it on the counter a few times to release any huge air bubbles that have formed.6.BAKE IN A BATH WITH HOT WATER Place the pan in a big pan and set aside.
Pour the hot boiling water into the baking pan very slowly, filling it up to approximately 1 inch over the baking pan’s rim.This should be baked in the middle of the oven, on the third rack from the top in my oven.Continue to bake for the following 2 hours with the oven door closed.
7.AFTER IT HAS BEEN REMOVED FROM THE OVEN Remove the pan from the water bath and drop it from a height of approximately 6-7 inches for a total of 2-3 times.This will help to reduce shrinking.Remove the cake from the pan by carefully grabbing the parchment paper and placing it on top of a cooling rack until completely cold.
- Remove the parchment paper off the sides of the cake using a spatula.
- Allow it to cool completely before using it.
- BE OF SERVICE Make a gentle incision through the cake with a serrated knife.
- The light, fluffy cake will be squished if you use an ordinary kitchen knife.
FLAVOR OR COLOR IDEAS
- The amount of cocoa and instant coffee should be replaced with Bamboo Charcoal to get the desired black color effect.
- GREEN STRIPES (PANDAN FLAVOR): Omit the chocolate and instant coffee and replace them with 2 teaspoons of pandan extract/essence.
- GREEN STRIPES (MATCHA FLAVOR): Replace the amount of cocoa and instant coffee with matcha powder to get a green stripe pattern on the cake.
- The amount of cocoa and instant coffee should be replaced with beetroot powder for the RED STRIPES.
- The amount of cocoa and instant coffee should be substituted with ube powder for the purple stripes.
- Making the zebra design was, to be honest, rather enjoyable, I believe LOL The cake is really light and fluffy.
- It has a mild flavor that is not too sweet, making it ideal for a lighter cake.
- My mother, who despises cake, really like this cake.
- You may certainly make it sweeter if you choose, but I find it to be the right sweetness (not too sweet!) for me.
DID YOU MAKE THIS SOFT OGURA XIANG SI CAKE RECIPE?
- I love it when you guys take a picture and tag me on Instagram to show me what you’ve created.
- Simply tag me on Instagram with the hashtags @WhatToCookTodayWhatToCookToday and I’ll be sure to pop by and have a look in person!
- The recipe has been modified from Minta Kitchen, with minor changes to the quantities of some components, as well as the baking temperature and time.
- The recipe was initially published in October 2019 and has since been modified and updated in September 2020, with minor tweaks to the recipe, as well as new photographs and a video lesson, to reflect the most recent developments.
The Softest Zebra Ogura Cake (Mocha Flavor)
Preparation time: 35 minutes Preparation time: 2 hours Time allotted: 2 hours 3 hours and 35 minutes Servings 7-inch square cake or 8-inch circular cake is recommended.
- 6 eggs (five yolks and one whole egg)
- 60 g oil milk (80 mL) and 4 tablespoons 1 cup low-fat or full milk (5 tablespoons)
- 80 grams cake flour (10 tablespoons)
- 15 tablespoons cream of tartar (or 1/2 teaspoon lemon juice or vinegar)
- 80 grams sugar (or 6 1/3 Tablespoons)
- 5 egg whites
- Set aside 30 minutes before you want to bake the cake to remove the eggs and milk from the refrigerator. As a result, the egg white will whip more easily, and the cake will rise more effectively.
- Preheat the oven to 300 degrees Fahrenheit (150 C).
- Apply a thin layer of oil to the bottom and sides of the pan. Prepare a 7-inch (18-cm) square baking pan by lining it with parchment paper. The ideal method is to line the pan with two parchment papers that are overlapping and come up to the sides, allowing you to easily remove the cake from the pan after baking. If you’re using a circular pan, you’ll want to line the bottom with parchment paper beforehand. To line the side of the pan, cut a strip of parchment paper that is approximately 1.5 times the height of the pan. Make sure to wrap aluminum foil around the edge of the bottom of the cake pan if you are using a pan with a detachable base in order to prevent water from seeping into the cake pan.
- Prepare a big saucepan of water by bringing it to a boil. In order to prepare for the hot water bath, you will subsequently pour this into a big baking pan.
- Stir the cocoa powder and instant coffee together with 30 mL of hot water until thoroughly combined. Remove it from the heat and let it to cool
Prepare the thick batter:
5 egg yolks and 1 whole egg should be whisked together until smooth. Whisk in the oil and milk until well combined. Sift in both cake flours and mix once more until the batter is smooth. If you can’t get rid of lumps, the more straining you do. Make a note of it.
Make the meringue:
- Clean your mixing bowl by washing it down with a little vinegar to ensure that there is no oil left in the container. If there is even a trace of oil in your egg white, it will not whip up properly.
- Using a medium speed mixer, whisk the egg white until it is frothy, then add the cream of tartar or lemon juice/vinegar and a third of the sugar, continuing until the sugar is completely incorporated. Increase the speed of the mixer to high and continue to beat until the egg whites begin to form a stiff peak. Stop the machine and don’t try to beat it any longer. When you raise the meringue, it should be able to maintain its form without leaking
Fold in the meringue into the thick batter:
Fold in about a third of the meringue into the thick batter by hand. Fold the meringue into the mixture with a rubber spatula until it is all incorporated. Continue to mix until the batter is fully mixed. Continue with the following third, and then the last third, until both are merged.
Divide batter into two (to add different colors/flavors):
As much as possible, divide the batter into two equal halves before baking. One of the batters should contain the mocha paste you produced previously.
Create the zebra stripe pattern:
As much as feasible, divide the batter into two equal halves. Using one of the batters, mix in the mocha paste you produced previously.
Bake the cake (in a hot water bath):
- Place the pan inside a bigger pan to protect it from damage. Pour the hot boiling water into the baking pan very gently, filling it up to approximately 1 inch over the baking pan’s rim. Place the baking pan in the centre of the oven, on the third rack from the top in my oven. Continue to bake for the following 2 hours with the oven door closed (yes, 2 hours). Every oven is different, but my oven, which is quite recent and accurate, takes 2 hours at 300 degrees Fahrenheit (150 degrees Celsius) to bake a cake of this size when using the water bath technique. We bake at a lower temperature throughout the process, which results in a cake that is extremely soft and spongy while yet being strong and resistant to collapse. A cake will collapse and shrink when it is taken out of the oven if the rise has been forced too soon by the baker. To test if the cake is done, it should be dry to the touch, springing back when touched, and no longer jiggly. Once the pan has been removed from the oven, it should be dropped from a height of around 6-7 inches for 2-3 times before being removed from the water bath. This will help to reduce shrinking. The cake may be removed from the pan using a piece of parchment paper carefully gathered around it, and then placed on top of a cooling rack while peeling the parchment paper away from its edges if you are using a square pan. Wait until it has cooled entirely
- if you are using a circular pan with a detachable base, loosen the cake’s edges and gently lift the cake out from the bottom. Allow the cake to cool completely before removing the bottom base. If you are using a circular pan that does not have a detachable base, loosen the sides of the cake and place a cooling rack on top of the pan. Quickly transfer the cake over to the cooling rack and take off any parchment paper. The cake can either be left to cool down in this manner (which will result in cooling rack prints on top of the cake later on, which is perfectly acceptable as part of the presentation), or you can place a plate or board on top of the cake and quickly and gently flip it back over to allow it to cool completely.
When ready to serve:
To cut the cake into the required size, use a serrated knife to cut it carefully.
Store the cake at room temperature for three days before serving. After that, cover the leftover cake in a cling plastic wrap and place it in the refrigerator for up to 3 days before eating it. The longer the cake is kept in the refrigerator, the drier it will get.
Marvellina is a food blogger, recipe creator, photographer, and publisher at What To Cook Today. She has written for a variety of publications. A cuisine site dedicated to sharing tried and tested Asian dishes with you.
Cheesy Pillowy Ogura Cake
- Anita — 21 comments — Last updated: April 5, 2018 — Published: April 5, 2018 — By: Anita — My desire to sample ogura cake has been piqued since the early 2000s, when they first became famous among the Japanese population.
- Despite the fact that it has a Japanese-sounding name, this cake is actually from Malaysia.
- When you bite into a slice of ogura cake, the best way I can describe the texture is that it is incredibly light and velvety to the touch.
- Despite the fact that it seems to be a sponge cake, it is more like a chiffon cake.
- And, because I have a surplus of cheese lying about my house at the moment, I decided to make this cheesy pillowy ogura cake to celebrate.
First technique: beat your eggs properly
- To successfully bake an ogura cake, it is essential to acquire the necessary procedures, and the first step is to ensure that your eggs are well beaten.
- This will necessitate the use of two mixing bowls.
- The egg whites, cream of tartar, and sugar are combined in the first mixing bowl.
- This has to be whisked until stiff, which is about around a medium peak is ideal.
- In the other bowl, mix everything else (except the flours) and whisk until thickened.
- Finally, add the flours and whisk just until incorporated.
- After that, mix in three additions of the egg white batter into the egg yolk batter until well combined.
Second technique: line your pan
- You’ll need an 8″x8″ square cake pan, and you’ll want to line it with parchment paper before you begin.
- Because it is the most straightforward technique of removing the cake from the pan without it clinging to the pan.
- And I always make sure that the parchment paper extends over the edge of the pan so that I can easily grab it and lift the cake out of the pan.
- As a result, if the batter was correctly mixed, you should detect air bubbles when you pour the batter into the baking dish.
- The presence of these air bubbles is essential in the creation of that illusive pillowy texture.
- You can nearly assure that your cake will be thick if you don’t detect any air bubbles in your batter when you’re pouring it.
Third technique: au bain marie
- The au bain marie method must be used to bake the ogura cake.
- It may sound hard, but it is simply a matter of placing your cake pan on a baking sheet and baking it.
- After that, you load the baking sheet with hot boiling water until it is approximately 12 inches deep.
- It is preferable if you pour your water into your cake pan using a kettle or anything with a correct spout, such as a measuring cup, to avoid accidently pouring hot water into your cake pan!
- A bain marie, on the other hand, simply indicates that we are baking the cake while also steaming it at the same time.
- If you follow the instructions above, you should end up with a delicious ogura cake.
- So have a good time baking, and who says you can’t enjoy the cake as well?
Orange Ogura Cake 香橙相思蛋糕
- Ogura Cake has been the subject of several blogs by baking bloggers in recent months. I’m not sure what Ogura means in Japanese, but in Chinese, it’s referred to as xiang Si dan Gao (), which literally translates as ″Pining4U″ or ″Lovesick Cake.″ This cake is essentially a simple cake, but the texture is similar to that of a chiffon cake, cottony, light, and soft, despite the fact that it is baked in a standard cake pan. Many creative bakers who have developed Ogura Cakes in a variety of flavors have provided me with a great deal of inspiration. Jane and Helena were the ones that posted the most current ones. In Jane’s case, the cake had a coffee flavor, whereas Helena’s cake had rose water and cranberry flavoring. Honestly, I can’t wait to get on board with this Orange Ogura Cake trend and make it my own. It should come as no surprise that this cake is a tremendous hit
- I was immediately smitten with it after taking my first mouthful. Would you like to jump on board this bandwagon as well as me? Orange Ogura Cake is a traditional Japanese dessert. The ingredients are as follows: 70g Orange juice, 40g Vegetable oil, 14 tsp Salt, 55g Hong Kong Flour/Plain flour or Cake flour, the zest of 2 oranges, 4 egg yolks + 1 whole eggs (60g each), 150g egg white, 14 tsp Cream of tartar, 60g sugar, and 60g orange zest.
- Line the bottom of a 7-inch square pan with a baking sheet that has not been oiled. Preheat the oven to 160 degrees Celsius and place a baking tray filled with boiling water on the bottommost rack.
- Whisk the egg yolks and vegetable oil together until foamy, then add the orange juice and combine thoroughly. sift in the flour, salt, and orange zest, and combine thoroughly
- leave aside.
- Using an electric mixer, whip the egg whites and cream of tartar until they are frothy and fluffy. Gradually incorporate the castor sugar until peaks form (but not stiff).
- Using a rubber spatula, gently fold in one-third of the meringue into the yolk batter. After that, pour in the remaining meringue. Gently fold in order to thoroughly combine
- Pour the batter into the pan and lightly tap the pan to eliminate any air bubbles.
- Using a steam oven, bake for 40 minutes at 160°C, then bake for another 20 minutes at a lower temperature of 140°C.
- Remove the cake from the oven as soon as it is finished baking and flip it onto a wire rack to cool
- 香橙相思蛋糕 • 70 cents
- 40 cents, 1/2 cents, and 55 cents per dollar
- 4+ (60)
- 4+ (60)
- 4+ (60)
- 4+ (60)
- 4+ (60)
- 4+ (60)
- 4+ (60)
- 4+ (60)
- 4+ (60)
- 4+ (60)
- 4+ (60)
- 4+ (60)
- 4+ (60)
- 4+ (60)
- 4+ (60)
- 准备一个7准方模，底部铺纸。 预热烤箱致160摄氏度。 放入一个盘子在烤箱最低下格，倒入热水。
About Ann Low
- My name is Ann Low.
- I’d like to welcome you to my unassuming blog, Anncoo Journal, a place where you can find many quick and easy recipes that I’ve developed in the hope that they will inspire you to bake or cook for your loved ones at home.
- Please take your time and look about the site.
- More information about me may be found here.
- as well as the photo gallery included in the recipe index.
Ogura Cake with Cheddar Cheese
- Ogura cake is a form of sponge cake that is baked in a water bath, similar to the way a sponge cake is made. With a texture that is akin to Taiwanese castella, it has a cottony soft feel. This cake, on the other hand, comes from Malaysia, despite the fact that its name sounds Japanese. Here’s a savory take on the traditional ogura cake. It’s cooked with cheddar cheese slices embedded in the batter before it’s served. If you prefer not to use the cheese, you will be left with the traditional ogura cake recipe. Servings 1 square cake (eight inches or twenty centimeters in size). 8 oz (23 cup) cake flour or low protein flour
- 18 tsp table salt
- 5 egg whites
- 90 g (12 cup) granulated sugar
- 4 thick cheddar cheese slices
- 80 g (5 tbsp + 1 tsp) milk
- 70 g (5 tbsp) vegetable oil
- 1 tsp vanilla extract
- 5 egg yolks
- 1 whole egg
- 80 oz (23 cup) cake flour or low protein flour
- Combine the egg yolks, whole egg, milk, oil, and vanilla in a large mixing bowl until thoroughly blended.
- Add salt after sifting in the flour. Combine well to get a smooth batter. Remove from consideration
- Using an electric mixer set on high speed, whip the egg whites until they are frothy. Then, as you’re mixing, gently add the sugar. To achieve a medium-firm peak stage, continue thumping until it is reached.
- Using a spatula or a hand whisk, gently fold in one-third of the beaten egg white into the cake batter. After that, add another third of the egg white. From here on out, we want to gently fold the ingredients together. Combine just until everything is well-combined. In a separate bowl, whisk together the remaining egg white. Repeat the mixing process just until there are no white streaks visible. It is important not to overmix.
- Prepare an 8-inch (20-cm) baking pan by lining it with parchment paper. Half of the batter should be poured in. Four of the cheddar slices should be placed on top of the batter and spaced evenly apart. Then pour the remaining batter over the cheese until it is completely covered. Place the pan inside a bigger pan to protect it from damage. Fill the bigger pan halfway with boiling water, approximately 2 cm above the bottom
- Bake for 90 minutes at 300 degrees Fahrenheit (150 degrees Celsius) in a preheated oven. When the cake is done baking, take it from the water bath and drop it twice onto the counter to cool completely. Remove the cake from the pan and peel away the parchment paper from the edges of the cake. Allow for thorough cooling.
Banana Ogura Cake
- I’ve always wanted to try my hand at making a square chiffon cake.
- Thank you to Jeannie Tay for making this recipe available to us.
- That the cake came out without any cracks makes me really thrilled.
- When compared to the traditional Banana Cake, which is much more dense, this Banana Ogura Cake is much softer, fluffy, and light.
- It is a catchy name that translates to ″lovesick″ when translated from the Japanese language.
- In reality, it’s quite similar to a chiffon cake, but it’s baked in a regular cake pan and baked in a water bath instead.
- If you like banana cake, I have another Banana Cake Recipe that you might like to try if you like banana cake.
- ￼ I would recommend that you read the following notes, especially if you are not a frequent baker like myself.
- MERINGUE Chiffon Cake is made up primarily of meringue, which is highly vital.
- Excessive beating of the meringue may cause the cake to crack, whereas insufficient beating will cause the cake to collapse or not rise significantly.
- Make use of egg whites that are at room temperature; this will result in more volume.
Egg whites that are too cold will not whip effectively.It is easier to separate your eggs while they are still cold, and then set the egg whites aside to allow them to come to room temperature after they are separated.Check to see that your bowl is completely clean and free of any traces of egg yolk or fat.
- The formation of meringue will be hampered by the presence of fat.
- Make use of cream of tartar to keep the whipped meringue stable.
- Due to the acidity of cream of tartar, it can be substituted with lemon juice or white vinegar.
- The replacement ratio is one to one and a half.
- If your recipe asks for 1/4 tsp of cream of tartar, then replace with 1/2 tsp lemon juice.
- Stages of the Meringue Process: If your meringue is soft and unable to hold its shape, it will drip if you turn your whisk upside down after it has reached its peak.
The ribbon lines will be visible while whisking, but they will vanish as soon as you stop whisking.When you turn your whisk upside down, the peak will remain firm and fold back slightly.The meringue is glossy and the ribbon lines stay.This is the stage we look for if you do not want your cake to crack.Stiff Peak – The peak will hold straight and doesn’t fold back when you turn the whisk upside down.
The meringue is very glossy and thick too.Most chiffon cake recipes will prescribe this stage but the cake will easily crack when baking.However, if you don’t mind the cake cracking then it is fine.It doesn’t affect how the cake tastes.
Over-beating – The meringue looks grainy, broken and dull.We do not want this stage in baking as you will not be able to fold it into the flour batter nicely.OVEN TEMPERATURE AND BAKING TIME Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only.
Every oven behaves a little differently, so please adjust accordingly for your oven.It would be good to use an oven thermometer when baking.This will help you understand and know the actual temperature you are baking at.The actual temperature in the oven may not be the same as the oven’s setting.
- Leave the thermometer on the same rack where you place your baking.
- I usually bake cakes with top and bottom heats setting.
- I don’t encourage baking cakes with fan-forced mode as this setting uses a fan to circulate the hot air for quick baking or cooking at high temperature and may result in cracks on the cake.
- However, if fan mode is used, it is recommended to reduce the temperature setting by about 20C if using a fan-forced mode.
- WATER BATH vs DRY BAKE For a water bath, the cake pan sits within another pan filled with a little water.
- Place the cake pan within a larger pan and pour hot water into the outer pan until it comes up to a level of 1.5cm – 2 cm.
- Place the whole thing in oven and bake.
- The benefit of water bath is that it will moderate the baking temperature and prevent the cakes from cracking.
- The cake texture will be very moist too.
- Chiffon cake baked without a water bath is more brown and crumbly.
- Some may prefer this texture.
- Please make your own choice between water bath or dry bake.
- This is a very individual personal preference.
- If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.
Recipe – Banana Ogura Cake
- INGREDIENTS: 5 egg yolks plus 1 whole egg = 6 egg whites 60 grams of corn oil 150 grams of mashed banana 1/4 teaspoon of salt 80 grams of cake flour 5 beaten egg whites a quarter teaspoon Cream of tartar (also known as ″cream of tartar″ or ″cream of tartar″) 60g Sugar Utensil: a 7-inch square or 8-inch round pan with oiled edges and parchment paper on the bottom.
- If you’re using a spring form pan, make sure to wrap it with aluminum foil so that water doesn’t seep into the pan while baking.
- Egg yolks, 1 whole egg, and corn oil should be hand whisked until frothy before adding the mashed banana and mixing thoroughly. Sift in the flour and salt and stir until everything is thoroughly mixed. Separate the bowls while you create the meringue.
- Egg whites, cream of tartar, and castor sugar are whisked together until firm peaks are created (firm peaks are in the middle between soft peaks and stiff peaks).
- Using a hand whisk, combine one-third of the meringue with the yolk batter. Add another third of the mixture and gently fold it in with the whisk. After that, pour in the remaining meringue. Gently fold in the meringue with a spatula until there are no more streaks of meringue visible
- Pour the batter into the prepared pan and lightly tap the pan to eliminate any air bubbles.
- Preheat the oven to 160°C and bake for 70 minutes in a water bath.
- Remove the pan from the oven and place it on a tabletop at a height of 10 cm. In order to prevent the cake from sinking, follow these steps:
- Remove the mold as soon as you are able. Using a thin-bladed knife, carefully cut around the interior of the pan and flip the cake onto nonstick baking paper to remove the cake from the pan. Peel off baking paper from the base and re-invert onto a rack to cool
Matcha Ogura Cake
- Matcha Ogura Cake (Malaysian Dessert) / All Recipes / Malaysian / Anita — 4 comments — Published: July 10, 2018 — Last updated: July 10, 2018 — By: Anita — 4 comments Using the au bahn marie (water bath) process, this light and fluffy Malaysian ogura cake is made to look and feel like a cloud of clouds.
- I’m going to give a recipe for matcha ogura cake, which is an extremely light and fluffy cake that tastes like clouds.
- This is my second ogura cake recipe; the first was a cheesy pillowy ogura cake that I posted earlier this year.
- If you have never had an ogura cake before, you owe it to yourself to attempt to make this extremely famous Malaysian dessert at home as soon as possible.
- Ogura cake is a particularly egg-rich cake, and it calls for a total of 6 eggs for an 8-inch square cake pan to be used.
- It is necessary to add matcha (Japanese green tea powder) in order to get the desired green color and infuse the cake with matcha taste.
- In order to get the best color out of your matcha, be sure to select the one that has the color you want.
- Mine is a little on the darker side, which is a little disappointing, but the flavor is fantastic.
- Because an ogura cake is baked using the au bain marie method, make sure you have an additional pan to fill with hot water in addition to the 8″ square cake pan.
- It’s customary for me to use my half-sheet pan for this, but you may use any other pan that is larger than the 8″ square cake pan that will be used to bake the cake itself.
- In addition, double-check that you’re using hot boiling water for the au bain marie; otherwise, you’ll be scratching your head wondering what went wrong when the cake doesn’t rise.
Anita Jacobson is the author of this piece.Desserts are classified under the following categories: Malaysian cuisine is served.Preparation time: 20 minutes Preparation time: 1 hour Time allotted: 1 hour and 20 minutes Serves: 9-16 peopleDownload the recipe
- 65 gram all-purpose flour
- 15 gram corn starch
- 20 gram matcha
- 1/3 cup milk
- 1/4 cup vegetable oil
- 5 egg yolks
- 1 egg
- 5 egg whites
- 100 gram sugar
- 1 teaspoon lime juice or 1/4 teaspoon cream of tartar
- 1 teaspoon lime juice or 1/4 teaspoon cream of tartar
- Preheat the oven to 320 degrees Fahrenheit (160 degrees Celsius), boil a pot of water, and line an 8-inch square baking pan with parchment paper ″Use parchment paper to line an 8×2 square cake pan.
- Whisk together all of the ingredients for the egg yolk batter in a large mixing bowl until thick and slightly pale
- For the egg white batter, whisk the egg whites, lime juice (or cream of tartar), and salt together until frothy in a large mixing basin. Add the sugar in three batches, whisking constantly until stiff, stopping when the mixture forms a medium peak
- Using a spatula, fold in the egg white batter to the egg yolk batter in three stages until well combined. Make certain you fold the paper in the proper manner so that the air bubbles are not destroyed.
- Pour the batter into the cake pan that has been lined
- Put your baking sheet (I use a half sheet pan) in the centre of the oven and lay your cake pan on top of the baking sheet. Bake for 30 minutes. Add enough hot, boiling water from the kettle to the baking sheet (not the cake pan!) so that the water fills roughly half of the baking sheet ″in relation to the baking sheet
- Bake for 55 to 1 hour, or just until the cake is golden brown and a cake tester comes out clean
- cool completely before serving.
- Take the cake out of the oven and set it aside. Turn the cake out onto a wire rack and use a very gentle peeling motion to remove the parchment paper from the cake. Placing a second wire rack on top of your cake (on the bottom side of your cake) and flipping it once more so that the right side (the upper portion of your cake) is now facing up
- Allow the cake to cool to room temperature before slicing it into 9-16 serving portions.
Ogura Cake: the fluffy, airy cake recipe from Malaysia
- Despite the fact that it has a Japanese name, this ogura cake is really from the country of Malaysia.
- It’s a simple dessert dish that resembles a chiffon cake in appearance.
- Interestingly, the word is Japanese in origin and literally translates as ″lovesick.″ Perhaps this was created with the purpose of impressing a certain someone.
- We’re not sure, but we’re confident that you’ll like this pillow of soft, fluffy cake with a subtle sweetness and a hint of orange flavor no matter what.
- However, while it’s produced in a similar manner to chiffon cake, it’s a little richer, and some may describe it as a hybrid between that cake and a Japanese cheesecake.
- Ogura cake is frequently made with a variety of ingredients, so be sure to check out our suggestions for variants below!
- Making the cake may be difficult; if you whip it too much or bake it at the wrong temperature, you can end up with a cake that shrinks.
- It is critical to carefully follow the instructions in order to achieve a light and fluffy cake.
Ogura Cake vs Chiffon Cake
- Ogura Cake is produced in a similar manner as chiffon cake, except it contains a little higher percentage of fat.
- In fact, some people believe it’s a mix between a chiffon cake and a Japanese cheesecake in texture and flavor.
- Unlike a chiffon cake, it does not have as much moisture as a sponge cake.
- Similarly to a chiffon cake recipe, the eggs are separated and integrated into the cake batter separately from the rest of the ingredients.
- The beaten egg whites are responsible for the cake’s airy and light texture.
- Make careful to use the freshest eggs you can find while baking.
- This will guarantee that the egg whites are perfectly beaten.
- When you add cream of tartar to egg whites, it helps to stabilize them, resulting in a more solid meringue.
- Use 1/8 teaspoon per egg white, and if you don’t have cream of tartar on hand, you may use half a teaspoon of lemon juice per egg white.
- Make sure the dish in which you whisk the egg whites is very clean and clear of any soap residue or egg yolks before you begin.
- Make it savory by substituting milk for the orange juice and adding 3 tablespoons each of cheddar and parmesan cheese.
- Vanilla essence, coffee extract, cocoa powder, and matcha powder can all be added to the batter to make it more flavorful.
- For the greatest results, use eggs that have been left out at room temperature.
How To Store Ogura Cake
Even though the cake is best served immediately, leftovers can be kept in an airtight container for up to 3 days in the refrigerator.
How To Make Ogura Cake
- Step 1: In a large mixing bowl, whisk together the egg yolks with the juice, oil, and salt.
- Step 2 Step 2 In a large mixing bowl, whisk together the egg yolks, juice, oil, and salt.
- Whisk until the mixture is smooth.
- The next step is to sift the flour into the remaining wet ingredients.
- Step 4 Step 4 Whisk until the mixture is smooth.
- Pass the batter through a sieve to remove any lumps.
- Step 5 Step 5 In a separate dish, whisk together the egg whites and sugar.
- Incorporate the first mixture into the second.
- Step 6 Step 6 Sift the flour into the wet ingredients until they are evenly distributed.
- Pour boiling water into the baking pan and place it into the bigger pan.
- Step 7: The Seventh Step Bake for 30 minutes at 150 degrees Celsius (300 degrees Fahrenheit), then for another 30 minutes at 130 degrees Celsius (260 degrees Fahrenheit).
To remove the cake from the cake pan, use a heavy plate to turn it out.
It is essential that you bake this cake in a water bath, so don’t omit this step!