ORANGE OGURA CAKE

Ogura Cake

相思蛋糕

This Ogura Cake is soft and fluffy.
It wobbles when I remove it from the pan and place on the cooling rack.

This fluffy jiggling cake is so flexible
that you can twist and turn a slice of it without breaking it.

Thank you Jeannie Tay
for sharing her Pandan Ogura recipe.

I have replaced the pandan juice with orange juice.

If you are interested, this is her recipe:

Ogura Cake

Pan size: 7" square or 8" round

line bottom & slightly grease the sides of pan

Ingredient A

30g coconut oil

30g corn oil

5 egg yolks

1 whole egg (65g eggs)

70g cake flour/superfine

70g pandan juice/orange juice

1/4 tsp salt

Ingredient B

5 egg white

80g castor sugar

1/4 tsp cream of tartar

Method:

For ingredients A

1. In a bowl, hand whisk together eggs, oil, orange juice & salt until well combined

2. sift the the flour & mix until smooth, set aside

For ingredients B

3. In another bowl, using an electric whisk to whisk the egg white until foamy before adding cream        of tartar

4. continue whisking until thick foams, slowly adding sugar  & whisk to stiff peaks

5. fold meringue into egg yolks batter gently, 1/3 portion at a time until you get a nice creamy batter        that can be poured into your cake pan easily.

6. gently shake the pan from side to side to even out the batter before baking in a water bath for              90min at 160'C. Tent with foil if the top gets too brown.