Recipe adapted from Aunty Young
Ingredients (makes a 7 inch square cake)
5 egg yolk
1 egg
1/4 tsp salt
60g corn oil * i used coconut oil
70g milk
40g superfine flour * i used cake flour
60g ground almond * i used naturally ground almond, and hence you see specks of brown
5 egg white
100g castor sugar * i used 70g
1 tsp lemon juice * i omitted
食谱（可做一个 7寸方形蛋糕）
蛋黄 5颗
全鸡蛋 1颗
盐 1/4小匙
粟油 60克＊我用椰子油
牛奶 70克
特幼面粉 40克＊我用了蛋糕粉
杏仁粉 60克 ＊我用了天然带皮杏仁粉，所以蛋糕看得见杏仁皮的颜色
蛋白 5颗
绵白糖 100克＊我用了 70克
柠檬汁 1小匙＊我没用
Directions/做法
– line the bottom of an ungreased 7 inch removable square pan with parchment paper
7 寸活动底方形烤盘底部铺上烘焙纸。烤盘无需抹油
- beat egg yolk, egg, salt, oil and milk till frothy
蛋黄、鸡蛋、盐、油和牛奶打至起泡 -
sift in flour and ground almond. blend well and set aside
筛入面粉和杏仁粉。拌匀、待用 -
add lemon juice to egg white. beat egg white till stiff and shiny peaks whilst adding sugar in 3 additions
蛋白加入柠檬汁。糖分三次加入蛋白，打至湿润、硬性状态 -
fold egg white meringue into egg yolk batter in 3 additions
蛋白霜分三次翻拌入面糊 -
pour batter into pan and tap lightly on the bench to remove air bubbles
面糊倒入烤盘，在案板上轻拍数下以去除起泡 -
bake cake in preheated oven of 160 degrees C using water bath for 60 mins or till baked on second lowest rack of oven * i used 165 degrees C and baked for 65 mins
送入倒数第二层并预热至 160摄氏度烤箱，以水浴发烤 60分钟或熟透为止＊我用了 165摄氏度烤了 65分钟 -
invert cake immediately onto rack and allow to cool completely
蛋糕烤好后立马倒扣在冷却架上，待完全冷却后即可切片享用
i am submitting this post to Best Recipes for Everyone April 2015 Event Theme: Fun with Almonds by Fion of XuanHom’s Mom and co-hosted by Doreen of My Little Favourite DIY
Pollution index: 64 (good)
good morning，Vic Vic dear，
wow, wow, wow, such a pretty ogura cake.
just in time to have a piece for breakfast 🙂
mui
小打令，我要一块当我的午餐，可以吗？ :目
相思蛋糕我还没做过，不知道口味是怎样的呢！？
不过，我想我不用猜了，看你的就知道很好吃啦！^^
Hi Victoria, I\’ve not made ogura cake before, but you are really tempting me to. Looks really soft and delicious!
蛋糕体好高，加了带皮杏仁粉，肯定香香! 也请我尝一片吧:)
谢谢你的链接。
Victoria!!!! Recently we have been going on an Ogura cake craze too!!! I have baked 2 cakes, 2 days in a row, and each cake is quickly finished within a day and I was asked to bake the next one which never lasted us til the next day…No time for pictures, the cake goes pretty fast.. Will bookmarked your lovel Almond Ogura soon 🙂
Lovely cake, Victoria! Looks so fluffy, soft and very well risen! perfectly baked!
这个口味很有新鲜感呢
喜欢：）
Hello VIctoria
This cake sounds really delicious as I have yet to try out Ogura cake. I bet I won\’t go for just a slice….
Hi Victoria,
Are you reviving another ogura cake craze again? This almond version looks beautiful!
Zoe
你真聪明，那天然带皮的杏仁粉把蛋糕衬托得天衣无缝啊！
Hi Victoria. Another lovely bake from you. Understand this is a very finicky cake and find it quite intimidating. Hope to try it. Question you turn the cake upon removal from oven _ is this to remove shrinkage??. And this is steambake and not waterbath. Also do you leave the cake to cool completely before turning over. Thanks for your help.
Hi, yes. this is quite like chiffon cake method if you realise. not sure about the term steam baking but i guess it means the same. we call it water bath here.
and yes, cool completely before turning over – just like chiffon cake.
hope this helps
Hi Victoria
The eggs and milk _ is it room temp or cold from fridge. OK – I saw some blpggers do steambake (pan of hot water under the cake and also some waterbath where the cake pan is right inside the hot water. Just wondering and some recipe s cool in pan. Yours is perfect with no shrinkage. But you are a pro baker. Hope to get more tips before I try as I am not good with baking. Thanks and hope to try soon.
Hi, tks for your compliment. i am not pro, still learning myself. Ingredients should ALWAYS be room temp unless otherwise stated. I have seen steam baking for bread, but for cakes, we usually place the pan inside a pan of water. at times where the pan is not directly inside the dish of hot water may primarily be for seepage concerns (that\’s what i did in the past). i did not use hot water here. just room temperature.
good luck and hope this helps