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Monday, November 4, 2013


I tried baking this cake using 3+1 eggs with 7 inch pan, the cake rose to about 4.5-5 cm.  That's a bit too low after shrinking, perhaps a 6 inch pan would be more suitable.
Anyway this  cake is soft and spongy.  
Ingredients for Egg Yolk Mixture
[use 6" or  7" square tin]
40 gm superfine flour - sifted
1/4 tsp salt
3 egg yolks
1 whole egg 
35 ml corn oil
25 ml lemon juice
25 ml milk
1 tsp lemon zest
1 tsp poppy seeds
  1. Place the dry ingredients in the mixing bowl and make well in the centre.  Add in eggs, corn oil, lemon juice, zest and milk.  Using a paddle hook, beat ingredients until creamy and well combined.   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
        3 egg whites
        1/4 tsp cream of tartar
        55 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.  Add in the poppy seeds.  Fold again until well mix.
        3. Pour batter into a 6" or 7" square tin [line base with baking paper at the bottom only]. 
        4. Smooth the surface with a spatula or shake a little and the batter will spread out evenly.
        5. 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]. 
        6. 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].
        7. Cool cake completely before slicing to serve or refrigerate before slicing to serve later.
          Notes: Visit this site for it's Nutritional Facts [here]


        Phong Hong said...

        Very nice Ogura cake, Kimmy. I have been looking for poppy seeds but haven't got them. Wanted to bake orange poppy seed cake. Now can also use for this Ogura cake.

        Kimmy said...

        Hi Phong Hong, most bakery stores should have the poopy seeds. A small packet can last a long time. Orange and lemon flavours go very well with poppy seeds.

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