The Ogura Cake is cottony, light, airy and soft. It is softer and more moist than the Chiffon and Sponge Cake. However, not everyone likes the Ogura Cake as they claim that it is too cottony and not as fragrant and tasty as other cakes like the Butter or Sponge Cakes.
The egg separation and steam bake methods are used in baking the Ogura Cake. It takes a lot of patience and care to bake a successful Ogura Cake. The bowl to be used in whipping the egg whites must be dry and there must be no trace of any oil on it. Otherwise, the egg whites will fail to rise. Secondly, if we over whip the egg whites, the cake will crack. Thirdly, if we bake the batter not long enough, the cake will be under baked and wet inside. However, I am sure that a successful bake will surely be enjoyed by some.
Ingredients:
For the meringue:
- 5 egg whites (Grade A)
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- 80 g castor sugar
For the flour mixture:
- 10 g dark cocoa powder
- 20 g hot water
- 5 egg yolks
- 1 egg
- 60 g oil, preferably corn oil
- 80 g whole milk
- 80 g all-purpose flour
Method:
- Line an 8 inch round pan with parchment paper.
- Put a tray of 1 cm of hot water into the oven (below the metal rack where the baking pan will sit).
- Pre-heat oven to 150 degree Centigrade.
- Mix the dark cocoa powder and hot water in a small bowl. Stir till the cocoa powder is dissolved and a paste is formed. Set aside.
- The meringue:
- Put the egg whites into a dry bowl without any trace of oil.
- Whip the egg whites and salt.
- Add the cream of tartar.
- Whip till the egg whites are foamy.
- Add the sugar, one-third at a time.
- Whip till the meringue reaches almost stiff peak.
- Set aside.
- The flour mixture:
- Put the egg yolks into a bowl.
- Whip the yolks until fluffy
- Add the oil, little by little, until all are incorporated into the yolks.
- Gradually add the milk and whip till it is incorporated into the mixture.
- Sieve half of the flour into the yolk mixture. Mix well.
- Sieve in the remaining half of the flour and mix well.
- The meringue and the flour mixture
- Put 1/3 of the meringue into the yolk mixture.
- Mix it gently with a spatula so as not to deflate the egg white and until no white streaks can be seen.
- Fold another third into the batter. Again mix the batter gently.
- When no more white streaks can be seen fold in the remaining meringue.
- Divide the batter into 2 bowls.
- Take about 3 tablespoons of the batter and put it into the bowl of cocoa paste. Mix the batter and cocoa paste well.
- Then pour the cocoa batter into one of the bowls. Mix well, again remember not to deflate the batter.
- Take 2 scoops, 1 for the cocoa batter and 1 for the plain batter.
- Take 1 scoop of the cocoa batter and put it into the centre of the baking pan.
- Next, take 1 scoop of the plain batter and put it on top of the cocoa batter.
- Repeat this alternating process until the 2 bowls of batter are finished.
- Place the baking pan on the metal rack.
- Bake the batter at 150 degree Centigrade for 1 hour.
- When done, let the cake cool down for about 5-7 minutes.
- Then remove the cake from the pan and remove the parchment paper.
- Let it cool down completely on a metal rack.
- If the cake is slightly wet, put the cake back into the oven to be dried up by the residual heat.
- Note: It is advisable to keep the cake in the refrigerator if it cannot be finished within the day.
