This cake was baked sometime ago and didn't get to post it until now.
In my opinion, baking this soft, moist and spongy cake [Ogura cake] using flavoured yoghurt is so much easier than many others cos' the small tub of yoghurt provides the liquid and flavour portion of the whole cake. My previous bakes using various yoghurt flavours like mango, strawberry, and kiwi were always good. This is no exception.
Ingredients for Egg Yolk Mixture
65 gm superfine flour - sifted
1/4 tsp salt
5 egg yolks
1 whole egg
45 ml corn oil [3 tbsp]
80 ml apricot flavoured yoghurt
1 tsp lemon juice
- Place the dry ingredients in the mixing bowl and make well in the centre. Add in eggs, corn oil, lemon juice and yoghurt. Using a paddle hook, beat ingredients until creamy and well combined. Set aside. Preheat oven at 160 degrees C for 10 minutes.
5 egg whites
1/2 tsp cream of tartar
65 gm castor sugar
- Using an electric mixer, whisk egg white until frothy, add in cream of tartar until slightly foamy. Add in sugar in 3 batches. Whisk until soft to stiff peaks formed.
- 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.
- Pour into a 8" square tin [lined base with baking paper at the bottom only]. Smooth the surface with a spatula and steam bake in oven at 160 degrees C for 40 minutes then lower temperature to 140 degrees C and bake a further 20 minutes. [For the water bath, use 1 1/2 cup water for the duration of baking. This way the cake base will not be wet or too moist after baking].
- Invert the cake after baking and let it cool slightly before removing the pan and baking paper.
- Cool cake before slicing to serve or refrigerate for serving later.
Notes: Visit this site for it's Nutritional Facts [here]
For 2014, one of the things I wanna try baking is this cottony cake! Looks good. :)
ReplyDeleteHi Kimmy,
ReplyDeleteI'm sorry to hear the passing of your youngest brother. My condolences.
Of course, you can post a link of my kueh bangkit at your kueh bangkit post if you are baking these cookies again. You can also link with us with our bake-along until 27 Jan 2014.
You are right that the wooden mould that I used is too small and everything stick to the mould like crazy... I was afraid too to over-work my dough with too much kneading and good that at least rolling and cutting the cookies worked for me.
Btw... If you have read Lena's post, she said that kumquat reminds her of Mel, roast chicken reminds her of Phong Hong. You know what? Ogura cake reminds me of you :D
Please take care.
Zoe
Nice cake, must be very fragrant with the apricot yogurt.
ReplyDeleteYour ogura cake always look perfectly baked! Looks wonderful!
ReplyDeleteHi Baby Sumo, so far I have received many thumbs-up on this kind of cake from my relatives and friends. Do give it a try and you may like it too.
ReplyDeleteHi Zoe, thank you. I won't be posting the kuih bangkit cookies this time. Hope with blogging, I can get my mind off the sad incident for the time being.
ReplyDeleteHi Jozelyn, you can add some dried apricots too. Leave them in the yoghurt for awhile to plump up before mixing.
ReplyDeleteHi Joyce, thanks. I'm still experimenting with various flavours and baking them in different portions. Best point - this kind of cake keeps well over some time when chilled.
ReplyDeleteKimmy, I totally agree with you on the use of flavoured yogurt for this bake. It turns out well every time.
ReplyDeleteHi Phong Hong, just with flavoured yoghurt, there are endless flavours you can try. Very easy too.
ReplyDeleteHi Kimmy,
ReplyDeleteHaven't tried Ogura cake. Will sure try this out.
Life is unpredictable. Be thankful and grateful to those people around you.
Hi Amy, you are right. Life is impermanent. It exists in the space of a breath. Life ends when the breathing stops. We must cherish every moment. Do try baking this cake, you may like it.
ReplyDelete