Nuffnang Ads


Wednesday, March 26, 2014


Seeing so many lovely marble cake recipes in the Bake Along event inspired me to bake this cake. I'm not sure if this can be considered for the theme Marbled Butter Cake cos' Ogura cakes usually do not add butter.  But here I replaced corn oil with melted butter and it works too.
The cake rose beautifully but does crack a little [I think there isn't enough water in the water bath] but the chocolate aroma fills the kitchen while baking.
Ingredients for Egg Yolk Mixture
[using 7"  square tin]
55 gm superfine flour - sifted
1/4 tsp salt
4 egg yolks
1 whole egg
40 ml corn oil [I used melted butter]
60 ml milk mix with 2 tsp vanilla essence
1.5 tbsp cocoa powder - sifted [for the cocoa portion]
  1. Place the dry ingredients[[except cocoa powder] in the mixing bowl and make well in the centre.  Add in eggs, melted butter and milk mixture.  Using a paddle hook, beat ingredients until creamy and well combined. 
  2. Divide into 2 equal portion.  Add cocoa powder into 1 portion.  Mix well, set aside. 
  3. 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
4 egg whites
1/4 tsp cream of tartar
50 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 plain egg yolk mixture. Lift and fold until well combined.  Fold again until well mix.Mix remaining 1/2 of meringue to the cocoa portion.  Mix well.
  3. Pour both mixture alternately into a 7" square tin [line base with baking paper at the bottom only].   Shake pan a little to smoothen out the batter then use a skewer to create swirls in the batter to get the marble effect]. 
  4. Steam bake in oven at 160 degrees C for 40 minutes, then reduce temperature to 140 degrees C and continue to bake for 20 minutes.  [Note: for the water bath, use 1 and 1/2 cups water for the duration of baking.  This way the cake base will not be soggy after baking].
  5. Remove and invert the cake after baking  and let it cool slightly [about 5-10 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper].
  6. Cool cake before slicing to serve or refrigerate for serving later.

Recipe Update - 30 March 2014

I baked this cake again with 1/3 batter as cocoa portion.  The cake didn't rise as beautifully as above maybe because I have over-mixed the batter.  However, the cake is still soft and moist and aromatic.  Be very careful when mixing the batter to avoid deflating the air in the batter.


Betty said...

Hi Kimmy

Your bakes are fluffy and nice. May I know what brand of oven is it you are using?

Jozelyn Ng said...

I love this, adding butter in is a good choice!

Jeannie Tay said...

Hi Kimmy, your ogura cakes always look so fluffy and soft, I am always here to admire them whenever you post a new one:D I did a similar cake too but use self raising flour which is more stable and shrinks less.

Victoria Bakes said...

i always enjoy looking at your ogura bakes.. they are sooo soft!!! kudos!

Phong Hong said...

Kimmy, I like the bold marbling in your cake. Ogura cake is an all time favourite at home and I will not hesitate to give this one a try!

Kimmy said...

Hi Betty, I'm using a portable 26L Pensonic oven. My previous oven was Elba built in oven but it is defective now - thermometer knob problem [can't get the spare part].

Kimmy said...

Hi Jozelyn, the cake has a different aroma with butter.

Kimmy said...

Hi Jeannie, thanks for your tips. I'll trying using SRF next time. Will definitely be happy if the cake does not shrink, hehehe!.

Kimmy said...

Hi Victoria Bakes, thanks but I'm still trying to digest all your posts on baking. They are all so lovely.

Kimmy said...

Hi Phong Hong, I'll be baking more of this cake for several people. Hope they will turn out well.

Veronica's Kitchen said...

Ogura cake is one the popular cakes among the bloggers. I think I must give it a try. Your Ogura cake looks fluffy and soft. Thank you for sharing.

Zoe said...

Hi Kimmy,

I like your extra light and extra fluffy version of butter cake. It is definitely kinder to our hips and thighs :P :P :p


Amy Baking Diary said...

Hi Kimmy, this is so soft and fluffy!

Kimmy said...

Hi Veronica, this cake is not only my favourite cos' it's a healthier cake, now it is my mother in-law and sister in-law's favourite.

Kimmy said...

Hi Zoe, it has a light aroma of butter and not oily at all.

Kimmy said...

Hi Amy, not only soft and fluffy. It's spongy too.

kitchen flavours said...

Hi Kimmy,
You are really good at making Ogura cake. Now with this version using melted butter, it looks soft and fluffy too! Great with a cup of coffee!

lena said...

hi kimmy, i hv not doubt that this ogura marble cake of yours is tasty and fluffy soft..i bet that i can finish the whole cake by myself in 2 days :D. Yup, we are accepting this and thx for linking .

Kimmy said...

Hi Joyce, there were cracks in the cake but shrinks just a little which isn't obvious.

Kimmy said...

Thanks Lena for accepting this cake under the Marble Butter Cake theme.

mui mui said...

Hi. Kimmy,
You always baked your ogura so pretty and soft ;)
I really admire all your pretty ogura(s)
This one is even more special with melted butter added.
Can I have a piece please ... lol

Kimmy said...

Hi Mui Mui, not always good. The not so good ones are not shared here, hehehe!. But practice and many factors do affect the outcome.

do0101 said...

hi kimmy your cake looks really good. I am so inspired to make a lot of these fluffly soft cakes. can i ask how long the cake can be kept in the fridge? also if i want to deco the cake for a special occasion do you have any suggestions? or if i want to fill the cake with fillings what would you recommend? e.g. blueberry? cherry?

Kimmy said...

Hi do0101, the longest time I kept this kind of cake in the fridge was 2 weeks [not those that used fresh fruits or coconut milk - I dare not try]. Yes you can use this cake like sponge cake with some light decorations but with fillings I'm not sure cos' fillings are usually heavy, the cake may not bake well. Any problem could be slicing the cake to serve cos' this kind of cake is light and delicate.

Nuffnang Ads

Blog Archive