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.
Ingredients:
A:
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
B:
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).
The ogura cake texture looks so fine and spongy. Well done well done!
ReplyDeleteI am indeed very pleased with the results especially when this is my first attempt.Thank you for your encouragement.
DeleteVery delicate and soft ! Well done! I tried and shrunk a lot. Not sure when want to try again.
ReplyDeleteI am very happy that it turned out well. Don't give up yet Vivian. Try again!
DeleteYour cake looks so soft and fluffy! You are inspiring me to give it a try.
ReplyDeleteCould it be more perfect?:)
ReplyDeleteYou are a good cook and a great baker too! The cake look so beautiful.
ReplyDeleteActually I am neither a good cook nor a great baker, still learning and experimenting. But you are so kind, thanks for your compliments.
Deletewow! such a pretty slice. I love orangey spongy cakes :)
ReplyDeleteI love any cakes with orange in them, such nice fragrance. Thanks for visiting and leaving your thoughts.
DeleteI am catching onto this bug soon.orange ones sound refreshing.
ReplyDeleteI tried Min's version and it sank a lot! Yours looks just perfect!
ReplyDeleteThis recipe is from Min's Blog. Wonder why yours sank? Could it be the eggwhites not whisked enough?
DeleteThank you for the recipe, your cake looks so perfect. I will try to make it soon but can I substitute orange juice with water or milk since I want to make a plain cake? and substitute orange zest with vanilla? Also can i use the cake as the base for tiramisu cake? Thank you very much Veronica.
ReplyDeleteThanks for visiting my blog Melanie. Yes, you can certainly substitute orange juice and zest with water/milk and vanilla. As for using this cake as base for tiramisu, I am not sure as I always use sponge fingers. Good luck!
DeleteHi dear, I just caught this ogura bug (hahaa.. I know.. pretty late to catch it). May I know if you have bakes yours at 160deg C throughout the entire 50min? The top layer wasnt too brown? Or have you reduced the temperature at certain point?
ReplyDeleteHi Jennifer, better late than never, right? Haha. I kept the temperature at 160 deg throughout the baking. But then you have to know your oven as every oven is different. If you see the top browned too quickly, cover with aluminium foil. All the best!
ReplyDelete