The Ogura Cake (相思蛋糕) 'bug' has been spreading all over the food blogosphere lately and fellow bloggers have been raving about this delicate spongy, airy and light cake. I seem to have finally caught the 'bug' too, I think it is the name 相思蛋糕 which caught my attention - what a name for a cake! According to Min, she said it is actually called Ogura Cake, sounds Japanese to me ^_^ Since I came across her beautiful Green Tea Xiang Si Cake two weeks ago I've been wanting to try my hand at this and yesterday I finally got around to it. My children are not keen in anything with green tea, so orange is the best bet.
45g Rice Bran Oil
80ml fresh orange juice
zest of 1 orange
1/4 tsp salt
100g egg yolks
1 whole egg
65g cake flour
200g egg whites
65g caster sugar
1/2 tsp cream of tartar
- Preheat oven to 160 degrees C. Line the base of a 18cm square pan.
- Beat together oil, egg yolks, whole egg, salt, orange zest and juice until frothy.
- Sift in flour and mix well. Set aside.
- In a clean and dry mixing bowl, with an electric mixer whisk egg whites until frothy. Add in cream of tartar.. Gradually add in sugar and whisk until soft peak forms.
- Gently fold beaten egg whites into the egg yolks mixture and stir until just combined.
- Pour batter into the prepared pan and bake for 50 minutes using "water bath" method.
- Invert the cake on a wire rack to cool.
"Water Bath" method:
- Place the cake pan into a larger shallow roasting pan.
- Fill the roasting pan with hot water (about half way up the sides of the cake pan).