ORANGE POPPY SEED COTTONY CAKE II [OGURA CAKE]

I have baked this cake before using 6 eggs [recipe here]. Here is a bigger cake using 7 eggs. The cake turns out well, soft and spongy. Very fragrant orange cottony cake. Again, I didn't slice the cake for photo shots cos' is for praying at my MIL's place but be rest assured the cake texture is good as you can see from the edges. With poppy seed added, it looks good [not that plain....]

Ingredients for Egg Yolk Mixture

[use 9" x 9" square tin]
75 gm superfine flour - sifted

1/4 tsp salt

6 egg yolks

1 whole egg

60 ml corn oil [4 tbsp]

80 ml  fresh orange juice [from 1-2 oranges]

Zest of 1 orange
2 tsp poppy seeds 

1. Place the dry ingredients in the mixing bowl and make well in the centre.  Mix flour with corn oil, orange juice and zest.  Using a paddle hook, beat ingredients until well combined.  Add in egg yolks and beat until smooth and creamy.
2. Add in poppy seeds, 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

6 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 9" 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 40 minutes, then reduce heat to 140 degrees and bake for another 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 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.
   
   
   
   
   

I'm sharing this post with Little Thumbs Up April 2014 Event - Orange organised by Bake For Happy Kids and My Little Favourite DIY hosted by Anncoo Journal