@autumn.kitchen: I used to bake more cakes than bread until the pandemic. Time to revisit some old favourites. Ogura cake hails from Malaysia. It is a very moist and fluffy cake. The method is quite similar to chiffon cake, except it has one extra egg in the yolk batter and it doesn’t need to be inverted during cooling. The texture of Ogura sits between a JCC (Japanese cottony cheesecake) and Chiffon cake. It is so moist and soft that it can be eaten by itself. ~Ogura Cake~ Yolk batter 5 yolk 1 egg 70g milk 45g oil 100g cake flour Meringue 5 whites 75g sugar 6g lemon juice ➡️ Mix oil and milk until no strip of oil seen ➡️ add the sieved cake flour and mix well ➡️ add 5 yolks and 1 egg and mix well ➡️ beat egg whites with lemon juice with high speed add 1/3 sugar when big bubbles seen ➡️ continue beating and add 1/3 sugar when meringue form finer bubbles ➡️ add last 1/3 sugar when meringue shows some line while beating ➡️ beat meringue to firm/medium peak ➡️ fold 1/3 of meringue to the yolk batter ➡️ pour back the batter to the balance meringue and fold well ➡️ pour in 18cmx18cm square pan (line bottom and lightly grease the side) ➡️ bake at 150C for 1hr 15-30mins with water bath (bain-marie) method ➡️ remove cake from oven and demould right away #ogura #oguracake #softcake #cake #fluffycake #相思蛋糕 #spongecake #chiffoncake #waterbath #bainmarie #steambake

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Friday 09 June 2023 15:20:48 GMT