IMG_6234everytime i bake ogura cake, i never fail to ask myself the same questions i did per the previous time (i baked an ogura cake) ~ which rack to bake? should i line the pan? how many degrees, how many minutes again? /__ノωヽ__) i can find most of the answers in my own personal notes except if i should line the pan…. i know i need not grease and line the pan if i am baking in a springfoam pan… what about a normal black round cake tin (i.e. not springfoam)?..will i have problem removing it?… and so, i decided to try it out today…

Recipe adapted from Cooking Pleasure

Ingredients (makes an 8 inch square tin cake)

75 gm superfine flour – sifted
1/4 tsp salt
5 egg yolks
1 whole egg
60 ml corn oil
30 ml lemon juice
50 ml milk
1 tsp lemon zest
2 tsp poppy seeds

5 egg whites
1/4 tsp cream of tartar
65 gm castor sugar

Directions

IMG_6229– Place the dry ingredients in the mixing bowl and make well in the centre. Add in egg yolk + 1 whole egg, corn oil, lemon juice, zest and milk.  Using a paddle hook, beat ingredients until creamy and well combined.   Set aside
– 
Pour 1 and 1/2 cups water into baking tray, place baking rack on the tray and  preheat oven at 160 degrees C for 10 minutes
– Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until  slightly foamy.  Add in sugar in 3 batches.  Whisk until soft to stiff peaks formed
– Using a spatula, fold in 1/2 of the meringue into egg yolk mixture.  Lift and fold until well combined, then add to rest of meringue.  Add in the poppy seeds.  Fold again until well mix
– Pour batter into a 8″ square tin [line base with baking paper at the bottom only]
– Smooth the surface with a spatula or shake a little and the batter will spread out evenly
– Steam bake in oven at 160 degrees C for 40 minutes, lower heat to 140 degrees C and bake for a further 20 minutes.  [Note: for the water bath, use 1 to 1 and 1/2 cups water for the duration of baking.  This way the cake base will not be soggy after baking]
– Remove cake and invert it after baking on a wire rack and let it cool slightly [about 5 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper]
– Cool cake completely before slicing to serve or refrigerate before slicing to serve later

Personal notes:

IMG_6233– instead of baking an 8 inch cake, i baked mine in two 6 round inch pans: one being a spring foam (i wrapped the pan with 3 layers of aluminium foil to prevent water from seeping in), and the other a normal aluminium cake pan. both were UN-GREASED and UNLINED. i was pleasantly surprised the one in the normal aluminium cake pan unmoulded without problem! ◝( >⌣< ◜ ✿)
– i left my cake to cool for 5 minutes before removing from the cake pan
– my eggs are quite small but i did not use additional to make up for the loss in size. both my cakes were 3.5cm in height
– cake pans are placed into a roasting pan with 1.5 cups of hot water and baked based on the time per Kimmy’s recipe
– i omitted poppy seeds from the cake as this was a giveaway and the receiver (my little godson) may not be able to digest seeds at this time…

IMG_6231

 

Pollution index: 48 (excellent)

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(12) Comments

  • Mel (February 12, 2014)

    You know, I really dont think I can bake this ogura cake. I know for sure the cake will turn out a flop! I am really no good in baking this type of cake. I did try once. So I can only admire those who successfully bake theirs…..and like now….admiring and smelling the lemon aroma of this cake.

  • jeannietayj (February 12, 2014)

    Yes, I too will keep asking the same questions, and then I started experimenting all over again, sometimes, the cake is successful, sometimes not….especially the temperature! Yours are so nicely levelled!
    Maybe, I\’ll go home and try baking one too:D

  • joceline (February 12, 2014)

    哈哈哈哈 ,,。 那些卡通很可爱哦。是您画上去的吗?蛋糕美美丽的。感觉好像 cheese cake呢!

  • Jozelyn Ng (February 12, 2014)

    师傅,我好久没留言给你,可是却有留意你的作品,今天看见我爱吃的相思,一定要留言,可否赏我两片蛋糕?

  • Esther Lau aka Copycake Kitchen (February 12, 2014)

    Hi Victoria, I afraid to bake ogura cake because the result are always make me sad 🙁
    Yours as usual beautifully baked and super cute drawing on top 🙂

  • Sally (February 12, 2014)

    画得很美喔,你的相思蛋糕做得很好啊,
    没有裂呢,我曾做过次次都裂,keksim。。。

  • graceakaclouds (February 12, 2014)

    Victoria, your ogura cake is so cute especially with the kawaii cartoon!! Your cake turned out perfect!! The last time I tried this, the cake literally flopped 🙁 Soon I hope I will have confidence to bake this again. Thanks for participating with Little Thumbs Up :):)

  • Jenny (February 12, 2014)

    画功真好…可爱极了

  • May Law (February 12, 2014)

    你可以去当画家了, 来。。先帮我画张人像, 要画美美的哦! 嘻嘻。。

  • 柠檬叶 (February 13, 2014)

    蛋糕上那个男孩很可爱!不过我发现到那把精致的剪刀也好漂亮呢!!!

  • Zoe (February 13, 2014)

    Hi Victoria,

    Your godson must be very happy receiving this pretty cake from you. Do you need anymore god children??? hee hee

    I like ogura cakes but find them a little too \”short\” to enjoy… Not enough to eat, man!

    Zoe

  • Kimmy (February 14, 2014)

    Hi, thanks for the link and I glad you tried baking with other pans and highlight the difference. Now I have an option too.

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Victoria Bakes – Baking into the Ether