Receta Orange Ogura Cake
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Orange Ogura Cake
Recently, there have been many posts on Ogura Cake by the baking bloggers. I'm not sure about the meaning of Ogura in Japanese but in Chinese it's known as xiang Si dan Gao (相思蛋糕), literally means Pining4U or Lovesick Cake. This cake is actually a plain cake but the texture is like a chiffon cake, cottony, light and soft but baked in a normal cake pan. I was very much inspired by many talented bakers who have created Ogura Cakes of different flavours. The most recent ones were posted by Jane and Helena. Jane made the cake with coffee flavour and Helena made hers with rose water and cranberry. I just can't wait to jump on the bandwagon and made this Orange Ogura Cake. It is no surprise that this cake is a big hit, I just fell in love with it at the first bite. Would you like to join in on this bandwagon too?
Orange Ogura Cake
- 70g Orange juice
- 40g Vegetable oil
- 1/4 tsp Salt
- 55g Hong Kong Flour/Plain flour or Cake flour
- zest from 2 oranges
- 4 Egg yolks + 1 whole egg (60g each)
- 150g Egg white
- 1/4 tsp Cream of tartar
- 60g Sugar
Method:
Line baking sheet at the bottom of an ungreased 7 inch square pan and preheat the oven to 160C with a tray of boiling water on the most bottom rack.
Whisk egg yolks,and vegetable oil until frothy and add orange juice, mix well. Sift in flour and orange zest, mix well set aside.
Using an electric mixer, whisk egg white, cream of tartar and castor sugar till peak form (not stiff).
Mix 1/3 of meringue with yolk batter with a rubber spatula. Then pour in balance of meringue. Fold gently to mix well.
Pour batter into pan and tap pan lightly to remove air bubbles.
Steam bake for 40 minutes at 160°C and bake for another 20 minutes at lower temperature 140°C.
Remove cake immediately after baked and invert cake on wire rack to cool.
Enjoy!