Ogura cake is a light, fluffy sponge cake with a velvety texture, beloved for its delicate sweetness and heavenly softness.
So, you’ve gone and got a craving for that light, fluffy, and slightly mysterious Ogura cake, huh? Fear not, intrepid baker! You’re just moments away from uncovering the secrets of this delicate Japanese marvel. Follow along, and you’ll have all the details to whip up a cake that’s part cloud, part pillow, and all delicious.
Ogura Cake Delight
Ogura Cake, a soft and airy delight, hails from the fusion of Japanese and Malaysian baking styles. This sponge cake is tender, moist, and has a perfect balance of sweetness and lightness.
- Cooking Method: Baking
- Prep Time: 25 minutes
- Cooking Time: 1 hour
- Cuisine: Japanese-Malaysian Fusion
Ingredients
- 50g cake flour
- 60ml milk
- 50ml vegetable oil
- 5 large egg yolks
- 6 large egg whites
- 80g caster sugar
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
- Pinch of salt
Cooking Instructions
- Preheat the oven to 160°C (320°F). Grease and line an 8-inch square cake pan.
- In a bowl, combine milk and oil. Heat until warm, then whisk in the cake flour until smooth.
- Add egg yolks one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, beat egg whites until foamy. Add cream of tartar and a pinch of salt, then gradually add sugar, beating until stiff peaks form.
- Gently fold one-third of the meringue into the yolk mixture to lighten it. Fold in the rest until just combined.
- Pour the batter into the prepared pan, tap it on the counter to release air bubbles.
- Bake at 160°C (320°F) for 45-50 minutes, or until a skewer inserted into the center comes out clean.
- Turn off the oven, leave the door ajar, and let the cake cool in the oven for 30 minutes to prevent shrinkage.
- Remove from the pan and let it cool completely on a wire rack. Slice and serve.
Suggestions
- Alternative Ingredients: Swap vegetable oil for melted butter for richer flavor.
- Garnishing Options: Dust with powdered sugar or top with fresh berries and whipped cream.
- Cooking Tips: Be gentle with the meringue! Over-mixing can deflate it, leaving your cake as flat as a pancake at a jazz concert. Monitor the oven closely towards the end of baking.
