OGURA CAKE

Hi all🙋🏻,

Wanted to bake some different cake. Tried this OGURA CAKE. Really it’s different. It’s structure and texture both are boundlessly so soffttt!! I was amazed after demoulding it😳.

OGURA CAKE hails from a small district known as BATU PAHAT in JOHAT state of MALAYSIA.

It’s not necessary to make it green😄. I gave this colour because it reminds me of OGRE, the monster in SHREK☺️. You can make it in plain off white or with marble swirls of dual or multicolour.

Its method is just like chiffon cake and you can use this recipe for making swiss rolls or icing would be great on it as no disturbance of crumbling crumbs while doing it.

There are many points which should be followed while preparing the batter which I will be giving at the relevant steps.

Most important is the bake ware which you are using to bake it. It should not be too small otherwise cracks will appear on the top which is not at all acceptable for this cake🙃.

I have used 20 cm square silicon mould. Silicon has really saved the baker’s life. Just grease it with 2 drops of oil and your demoulding becomes so easy. If using metallic pan, then line it with parchment paper. There should be no crinkle on it. If crinkle is there, then your cake will be crinkled too on that area.

While going through its recipe, many variations in temperature was given including shuffling of pan between racks of the oven. But I didn’t do it. Infact I maintained only one temperature and did preheating and baking too at the same. Result was superb as you can obviously see😍😍.

Now let’s come to the recipe:

INGREDIENTS:

5 eggs with separated egg yolks and white part at room temperature

1 whole egg

1/2 tsp cream of tartar

80 gms or 3/4 cup icing sugar

80 gms or 3/4 cup APF or maida

1 tsp vanilla essence

60 ml milk

50 ml canola oil

2 pinches of salt

2-3 drops of gel based leaf green colour

METHOD:

Preheat oven at 160° c and line a 20 cm square baking tray.

Put a saucepan with 3/4 ltr of water on your gas stove to boil as this cake will be baked in steam bath.

Take egg whites in a bowl and start mixing with a hand mixer until seems frothy. Add cream of tartar. Mix well.

Now start adding icing sugar and mix until you get hooked peaks. Remember not to make too soft or stiff peaks. You can see the pic of the peak which is hooked down. Keep the meringue aside.

Using the same blade, mix egg yolks and whole egg. Add essence, milk and oil. Mix all well. Now start adding flour in 3 batches and mix only till well combined.

Add colour of your choice.

Now start adding meringue in 3 batches into the batter. Incorporate well your each portion of meringue after adding it to the cake mix.

Now transfer the batter into your cake pan very slowly so that no bigger bubbles escape or form in your pan. Dab your pan 5-6 times on your kitchen platform to release the extra bubbles.

Now pour the hot boiled water into the lower tray of the oven and place the batter tray and bake at 160° c in the middle rack of the oven. It took 40 minutes for me to bake this.

As you can see, I didn’t do any skewer test to see the cake is done or not as there is no hole on the top. This can be checked very easily. Browning effects will tell you the half story of it and the last half you can do with your one finger. Just press it slightly. If it springs back, it means it is baked completely.

Now transfer the cake pan on the wire rack and let it cool completely.

Unmould and slice!!!

It’s so soft that my son was wondering to put the whole at once in his mouth😅.

KEEP COOKING!!!!

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