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Saturday, April 13, 2013

Ogura cake


Recently there is a burst of ogura cakes in the cooking blogs which had me drooling over and finally I caved in to give this fluffy looking cake another go.  The first time I bake this cake it sank so bad, I am embarrassed to show it! lol! oh well, the dog appreciate it very much! That experience put me off baking this cake.  And then I finally got inspired to give this cake another go after seeing the successful bakes of Phong Hong and Christine of Food@Home Sweet Home...you should visit their blogs and see how lovely their cakes are, if you haven't already!


The first one I made is the bamboo charcoal flavored one which I like because the look is so unusual:D  Ok, the charcoal is not enough that's why it is grey instead of black....the recipe calls for 3 g  so I should go ahead and double up the amount next time I do this cake:)


Bamboo Charcoal Ogura Cake
Recipe source : Adapted from Food@Home Sweet Home and Phong Hong Bakes

Ingredient A (Egg Yolk mixture)
- 65ml corn oil
- 80ml milk
- 5 egg yolks
- 1 whole egg
- 62g Superfine flour
- 3 g charcoal bamboo


Ingredient B (Egg White mixture)
- 5 egg whites
- 75g castor sugar
- 1/4 teaspoon cream of tartar




Method :

Ingredient A
1. Mix egg yolks, whole egg, corn oil and milk  with a hand whisk until well combined
2. Sift in flour a little at a time and mix until smooth and lump free.

Ingredient B
1. Beat the egg whites until foamy before adding the cream of tartar.
2. Gradually add in sugar and continue to beat until soft peaks.  When you invert the bowl and the eggwhites stays, it's ready.


1. Fold in 1/3 of B into A until well combined.
2. Add the combined mixture into the remaining B and fold gently until really well combined. Use a whisk to run through the batter after mixing to ensure even mixing.
3. Pour batter into a lined 9" square pan (I used a round pan as I do not have a 9 inch square pan); even out the top using your spatula and give the pan a few firm taps to remove any trapped air bubbles.
4. Steam bake at 150C for 50 minutes. (Mine is baked at 160C for 10 minutes and 130C for 50 minutes)
5. Remove from oven and invert on cooling rack to cool.



After the success of the bamboo charcoal cake, I tried Phong Hong's yoghurt version and so happy to say it turned out just as beautiful!:D

 Ingredient A substitution for yoghurt version (Egg Yolk mixture)
- 65ml corn oil
- 80ml plain yoghurt (mine is home made)
- 5 egg yolks
- 1 whole egg
- 65g Superfine flour
- 1 tablespoon of yuzu jam mixed with a tablespoon of hot water
- a drop of yellow food color


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