PUMPKIN COTTONY CAKE [OGURA CAKE]

After baking the cottony cake with purple sweet potatoes, I attempted baking another cottony cake, this time using pumpkin puree.  The cake turned out beautiful not only in looks but texture and taste wise - thumbs up.   Spongy, cottony and firm to touch.  I can say I have no complains about it.  I brought some to share with friends at the health centre and the feedback 'it's good'. 
Lovely yellow colour comes from the pumpkin and custard powder.  I added poppy seeds too [can omit if you don't have it].

In this post, I'm sharing quite a number of photos to accompany the various steps of baking this cake.  Hope they are of use and help to some readers who have not tried baking this cottony cake before.

Ingredients

[9 inch square baking tin]

5 egg yolks

1 egg

2 tbsp castor sugar

60 ml corn oil

30 ml milk [depends on pumpkin puree] - can omit

60 gm cake flour  - sifted - set aside

1 1/2 tbsp custard powder

50 gm pumpkin puree

1/4 tsp salt

5 egg whites
4 tbsp castor sugar
1/4 tsp cream of tartar
1 tbsp poppy seeds [optional]

1. Line base of a 9" square tin with grease proof paper.   I greased the sides, too and sprinkle lightly with a little flour [this way, the cake sides are a little crusty and can be easily removed from pan after cooling].
   
2. Preheat oven to 160 degrees C.    Place a baking tray on the lowest rack, pour in enough water [about 1.5 cups] for steam baking, then place a baking rack over it.  
3. Whisk egg yolks and 1 whole egg until creamy then gradually drizzle in the corn oil followed by milk.    Whisk until well combined.
4. Fold in pumpkin puree and sifted flour, stir until batter is smooth.  Add in poppy seed [if using].  Set aside. 
   
5. Use a cake mixer, whisk egg whites until frothy, then add in cream of tartar.  Beat until soft peaks then gradually add in the sugar in 3 batches and whisk until stiff peaks formed.  Do not over beat egg whites otherwise it may be difficult to fold in to egg yolk mixture.
6. Fold in 1/3 of the meringue into the egg yolk mixture until combined.   Then fold in the rest of the meringue lightly in two portions until well combined. 
   
7. Pour the batter into prepared cake tin [smoothen with a spatula].   Tap baking tray on work surface a few times to release trapped air bubbles before baking. 
8. Place it over the baking rack to steam bake cake in a preheated oven at 160 degrees C for 70 minutes [by then the water bath would have dried up] OR bake at 160 degrees C for 10 minutes, lower temperature to 150 degrees C, continue to bake for 50-60 minutes until cake is done.
   
9. Remove cake and invert it to cool for about 5 minutes [otherwise the cake base may be moist because of vapour from steam-baking].   Remove baking tin and the paper linings immediately and leave cake to cool on a wire rack [base facing upwards].  The cake may shrink a little when cooled because of less flour used [low gluten cake].
   

   

   

   

   

   

   
10. Turn the cake over when cooled completely. Slice to serve or refrigerate before slicing if preferred.  
    
    
    
    
    

Notes:

Cake keeps well in an airtight container if refrigerated [about 10-14 days].