Friday, December 28, 2012

ORANGE POPPY SEED COTTONY CAKE [OGURA CAKE]

Another cottony, soft cake with orange flavour.    Nice cake which I baked for Autumn Solstice Festival which falls on 21 December 2012.   The cake shrinks a little but soft and cottony like the other cottony cakes which I have baked.  I like the citrus flavour of orange and slightly salty taste.
Ingredients for Egg Yolk Mixture
[using 8"  x 8" or 9" x 9" square tin]
65 gm superfine flour - sifted
1/4 tsp salt
5 egg yolks
1 whole egg
45 ml corn oil [3 tbsp]
80 ml  fresh orange juice [from 1-2 oranges]
2 tsp orange zest
2 tsp poppy seed 
 
  1. Place the dry ingredients in the mixing bowl and make well in the centre.  Add in eggs, corn oil, orange juice and zest.  Using a paddle hook, beat ingredients until creamy and well combined.  Add in poppy seeds and mix well. Set aside. 
  2. 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.
Ingredients for Egg White Mixture
5 egg whites
1/2 tsp cream of tartar
65 gm castor sugar
  1. 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.
  2. 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.  Fold again until well mix.
  3. Pour into a 8" square tin [line base with baking paper at the bottom only]. Smooth the surface with a spatula and steam bake in oven at 160 degrees C for 70 minutes.  [Note: for the water bath, use 1 and 1/2 cups water for the duration of baking.  This way the cake base will be dry after baking].
  4. Invert the cake after baking  and let it cool slightly [about 10-15 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper].
  5. Cool cake before slicing to serve or refrigerate for serving later.
Steam bake cake batter @ 160 C for 70 minutes
Cake after 15-20 minutes baking
Cake after 40 minutes baking
Cake after 60-70 minutes baking
Cake is ready
Invert cake immediately to cool for 10-15 minutes
Remove baking tin and paper lining, base is dry
Orange Poppy Seed Cottony Cake
Note:
Original recipe was from Min's blog [Orange Poppy Seed Xiang Xi Cake] with some modifications to the method.
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15 comments:

  1. PHDecember 28, 2012 at 7:23 PM

    Kimmy, I really fall in love with this cottony cake! This is another flavour for me to try :)

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  2. Sonia ~ Nasi Lemak LoverDecember 28, 2012 at 7:28 PM

    Look similar like Xiang xi cake, great idea to add orange flavour. Happy New Year 2013 to you.

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  3. Kit @ i-lostinaustenDecember 28, 2012 at 9:15 PM

    Love the cottony texture & lovely flavour too! YUM :)

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  4. KimmyDecember 29, 2012 at 6:20 PM

    Hi Sonia, Happy New Year to you too. It is Xiang Xi cake but since my first similar cake, I have called it cottony cake so as not to confuse myself. There are several names given for the same kind of cake. Most important, this cake is nice.

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  5. KimmyDecember 29, 2012 at 6:27 PM

    Hi Phong Hong, it's really a nice cake that is so 'versatile'. There are so many flavours to make. Me too love this kind of cake very much.

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  6. KimmyDecember 29, 2012 at 6:28 PM

    Hi Kit, thanks for the comment. Happy New Year to you.

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  7. Esther@thefussfreechefDecember 31, 2012 at 12:57 AM

    Hi Kimmy, you always have such nice variations on your cake - love this one! your house must always smell of freshly baked cakes - so nice :)

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  8. KimmyDecember 31, 2012 at 7:51 PM

    Hi Esther, I'm lucky to come across these variations from fellow food bloggers which are tested recipes.

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  9. KimmyDecember 31, 2012 at 7:53 PM

    Hi Esther, I can't smell my fresh bakes but my neighbours always wonder what I'm baking and cooking.

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  10. DelphineJanuary 2, 2013 at 9:48 AM

    Hi Kimmy,
    I tried this cake, soft & delicious, thank you, Happy New Year to you & family!

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  11. KimmyJanuary 2, 2013 at 8:35 PM

    Hi Delphine, glad you made it. Yes it's nice and yummy cake. You can have it chilled, it's nice too.

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  12. DelphineJanuary 5, 2013 at 10:14 AM

    Hi Kimmy,
    Thanks for advise, my slicing skill is still not good yet, I can see from your photo you have good slicing skill, I will try to chill it before slicing the next time, thanks.

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  13. kimmyJanuary 5, 2013 at 8:51 PM

    Hi Delphine, I'm not too good with slicing the cake. I use either a serrated knife or a very sharp knife. Advisable to slice the edges before slicing into serving pieces. Baked a passion fruit choc chips souffle cake today. Nice, you may like to try.

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  14. DelphineJanuary 9, 2013 at 2:17 PM

    Hi Kimmy,
    Thank you, yes, I would like to try but the last time you baked was Passion Fruit Souffle Cake without choc chips is it? So, it is a different recipe? I seldom know how to eat passion fruit, maybe later when I have the time I will try, TQ. Just to like to enquire why is it that sometimes you used superfine flour & sometimes you used cake flour? Sorry to bother you.

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  15. kimmyJanuary 9, 2013 at 8:17 PM

    Hi Delphine, the souffle cake with choc chips recipe will be posted soon. I was told that cake flour is actually superfine flour which is aka low gluten flour.

    ReplyDelete