Friday, May 31, 2013

Orange Ogura Cake






I would have prefer to call this the Orange Cotton Cake, cos the texture of this cake is really soft like cotton (almost fragile .... so scared that I will accidentally flatten it).  The cake is very light, airy and moist.  It is almost similar to chiffon.

First attempt on this cake, so I did my reading up on ogura cakes, from various bloggers to see if there are any important tips on making this cake.  A quick summary on this cake:

1) Many eggs used - 6 eggs (AA grade), for a mere 7" square cake. 
2) Similar method as making a chiffon cake, i.e. egg yolk batter and egg white prepared separately and combine using folding method.
3) Egg white should be whisked till peak, but not stiff peak (this really put your judgement skill to a test).
4) Steam bake in hot oven at 190C for 10 to 15 minutes, then reduce to a lower range of 140C to 160C for approximately 50 minutes.

Thanks to all the bloggers who have shared their valuable experience on making this cake!  


Recipe:
(makes one 7" or 8" square cake)

(A) 
5 egg yolks + 1 whole egg
45g corn oil
80g orange juice
2 tsp grated orange zest
Pinch of salt

(B): 75g superlite flour, top flour or plain flour, sifted

(C)
200g egg white (about 5 egg whites)
70g  fine sugar + 1/8 tsp cream of tartar


Method:
1) Whisk (A) together till frothy (except for the orange zest).  Add in (B) sifted flour, a little at a time and mix well into the batter.  If there are still lumps of flour in the batter, sieve to obtain a smooth batter.  Add in the orange zest and mix well.
[Note: At this stage, some bloggers advised to keep the prepared batter away from wind.  Not sure why this is important.  In any case, the weather is so hot now that there's hardly any breeze, so I just leave it aside while I whisk the egg whites]

2) Whisk (C) till peak.  Take 1/4 of egg white and fold into step 1.  Then fold in the rest of the egg white till well combined.  

3) Pour the batter into 7" square pan and gently tap the pan to level the batter and to remove large air bubbles trapped in the batter.
[Note:  Bottom of the pan must be lined (no need to grease).  But the sides?  Some bloggers lined the sides of the pan - obviously for easy removal of cake after baking.  Some did not line or grease the sides (not sure if they used loose-bottomed pan or ordinary pan).  I used a ordinary pan and only line the bottom (sides no line no grease).  After baking, the cake stick onto the sides and I need to run the blade of a knife along the sides to loosen the cake.  Next time, I shall line the sides to see if it works better for me]

4) Steam bake the cake at the lowest rack in preheated oven of 190C for 10 minutes, lower to 160C for another 10 minutes.  Finally, lower the temperature to 140C and bake for another 45 to 50 minutes.
[Note: Oven temperature is an area where you need to do a little trial & error adjustment, since each oven works differently]

5) Remove cake from oven and invert the cake onto rack to cool completely before cutting.


[Recipe mainly from 茄子]





25 comments:

  1. bu kadar guzel kabarmis ve kesilmis bir kek ilk defa goruyorum.muhtesem

    ReplyDelete
  2. Hi Fong, you are right. This kind of cake is so soft and cottony, that's why I have named these cakes cottony cake instead of Ogura or Souffle cakes. The tangy flavour of this cake is nice. One of my favourite. Very refreshing. I have baked these cakes with 3-7 eggs. Since this cake keeps well when refrigerated, I prefer to bake a bigger one.

    ReplyDelete
    Replies
    1. Oh yes, this cake is moist, so keeps well in fridge and does not dried out easily

      Delete
  3. Ann and you are tempting me to make this cake. haha.

    Nice bake!

    ReplyDelete
  4. 你的相思蛋糕做得好漂亮好棒哦!

    ReplyDelete
    Replies
    1. 謝謝。 我还要做多几個相思,慢慢了解這蛋糕的做法。

      Delete
  5. Hi Fong, lightly greased the sides too, it's easy to dislodge the cake after cooling for 5-10 minutes.

    ReplyDelete
    Replies
    1. I see. I baked another batch yesterday, this time I lined the sides. But then, the cake did not rise as beautifully as the first time ( w/o lining and greasing). The cake still taste good though, soft and moist.

      Delete
    2. Hi Fong, just line the base only and greased the sides of the pan [need not line the sides]. I tried your way before, almost the same result.

      Delete
    3. Thanks Kimmy! I wanted to try another flavour. Shall try your suggested method :)

      Delete
  6. Hi Fong,
    May I ask, what do you mean steam bake ? Do you add water in a bigger tray while you put this cake tray to bake?

    ReplyDelete
    Replies
    1. Yes, that's what I mean by steam bake - the method commonly used for baking cheesecake. But in addition, I will place a rack on top of the bigger tray before placing the cake pan on it, so that the water does not touch the cake pan (to prevent water from seeping in).

      Delete
  7. Hi Fong, can I use this cake for Fresh Fruit & Cream birthday cake?
    If I want to make a bigger cake using 9x13 in cake pan, how do I increase the recipe?

    Thanks for your help,
    Chau

    ReplyDelete
    Replies
    1. Hi Chau,

      The texture of this cake is really soft, so if you are using it for fresh fruit and cream cake, probably you just want to keep it to 2 layers of cake sandwiched with fruits and light cream in between.
      As this cake is using the chiffon cake method, preferably the baking pan should be either a chiffon tube pan or a small cake pan. If the cake pan is too big, the cake is likely to shrink in the centre. Alternatively, you can use the recipe and bake the cake in your 9 x 13 pan as a thin layer (like a swiss roll). If you are making a small cake, after baking, cut the cake into 2 and stack them together. If you are making a big cake, then bake another tray to get 2 layers. For thin layer cake batter, the oven temp is around 190C for around 10 to 12 mins. The top should be light golden brown and test with a wooden skewer to check if cake is done.

      Delete
  8. Thanks very much Fong. I'll keep it at 2 layer and will try your suggession of baking think layer in 2 trays.

    ReplyDelete
  9. I try this receipes but when cake done I turn it up side down my cake deflate
    Can you help me why it doing that?
    Thanks

    ReplyDelete
    Replies
    1. This cake, like other chiffon cakes have a tendency to shrink a little after baking. But if your cake deflates badly, I suspect the problem may lies in the whisking and folding of egg whites. I'm no expert too when it comes to baking chiffon cakes, so I cant really explain how exactly you must whisk your egg whites, or to what extend to be whisked and folded. For myself, I usually whisk just before stiff peak and fold with hands.

      Delete
  10. Hi, do I need to lower temp for fan-forced oven?

    ReplyDelete
    Replies
    1. I heard that fan forced oven has a higher temp, but I have never baked cake with it before, so I can't say for sure if you need to lower your oven temp.

      Delete
  11. Do I have to reduce temp for fan-forced oven?

    ReplyDelete
  12. Hi
    Did you use non stick pan? Thanks

    ReplyDelete
  13. Hi, thanks for sharing the recipe. I'm new into baking.

    When doing step 5, "invert the cake onto rack to cool completely before cutting", is the said cake still in mould or have it been unmoulded already?

    Thanks.

    ReplyDelete
  14. Hi... Did you put hot water at bottom rack n cake pan at middle rack ? For baking step, put cake pan at bottom rack or middle rack ? Thanks..

    ReplyDelete

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