CHEESY LEMON CARROT OGURA CAKE

It has been a long while I have not bake Ogura cake with a new flavour.  This is a new combination of flavour which I tried and it turned out well and good.  I had baked this cake twice, one for my mother in-law and another time was for my mum.
I couldn't snap some photos of the sliced cake as both times they were for giveaways.  The cook's family only gets to eat the cake edges, poor thing, which is always the case when it is for someone else.  Perhaps, I have to bake another piece for the family.
You can add more cheese powder for strong flavour.

Ingredients for Egg Yolk Mixture

[use 9" square tin]
75 gm superfine flour - sifted
1 tbsp castor sugar
1/4 tsp salt

5 egg yolks

1 whole egg

50 ml corn oil [3 tbsp]

2 tbsp cheese powder [available at confectionary store]

50 ml  warm
25 ml fresh lemon juice and zest of the lemon
2 tbsp freshly grated carrot with the liquid

1. Mix warm water with the cheese powder, then mix in the lemon juice and grated carrot.
2. Place the dry ingredients in the mixing bowl and make a well in the centre.  Add in eggs, corn oil, and combined ingredients [1].  Using a paddle hook, beat ingredients until creamy and well combined.   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

5 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 batter into a 9" square tin [line base with baking paper at the bottom only].   Smooth the surface with a spatula or just lightly shake the baking tin and the batter will spread out nicely.
   
   
   
   
   
4. Steam bake in oven at 160 degrees C for 10 minutes, then reduce temperature to 150 degrees C and bake for a further 55 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].
5. Remove from oven and invert the cake after baking.  Let it cool slightly [about 5-10 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper].  Shake the pan lightly from left to right on both sides to dislodge the cake.
6. Cool cake on wire rack before slicing to serve or chill in the refrigerator for slicing and serving later.
   
   
   
   

PURPLE SWEET POTATO YOGHURT COTTONY CAKE [OGURA CAKE]

I have baked cottony cake with purple sweet potato before [here] but this one here is with yoghurt instead of milk with some minor changes to other ingredients.  The cake turned out well too, the texture is as lovely, spongy and moist but the colour is not purplish at all.
These photos do not look good cos' these are taken in the early morning when the lighting isn't that good.

Ingredients

[8 inch square baking tin]

5 egg yolks

1 egg

50 ml corn oil 

85 gm plain yoghurt

65 gm self raising flour  - sifted - set aside

50 gm mashed sweet potato [purple sweet potato]

1/4 tsp salt

5 egg whites

70 gm sugar

1/2 tsp cream of tartar

1. Line base of a 8" square tin with greased proof paper.   I greased the sides, too and sprinkle lightly with a little flour [this way, the cake 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. Mix yoghurt and mashed sweet potato together until well combined.
4. Whisk egg yolks and 1 whole egg together with flour until creamy, add in yoghurt mixture then gradually drizzle in the corn oil.  Whisk until well combined.  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.   Shake the pan slightly to smooth the batter and tap baking tin 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 10 minutes, reduce heat to 150 degrees C and continue to bake for 50 minutes [by then the water bath would have dried up].  
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].  
10. 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].
11. Turn over the cake when completely cooled.  Refrigerate before slicing if preferred.
    
    
    
    
    
    
    
    
    

PANDAN COTTONY CAKE [OGURA CAKE]

These days, I'm using my newly bought 8-inch hand-made square baking tin to bake Ogura cakes.  The cake turns out tall and well for this recipe.  I find that it is worthwhile to bake a bigger cottony cake than a small one cos' this cake stays good for at least 1-2 weeks chilled in the fridge.  You can also share them with friends and relatives if you think the yield is too much for your own consumption.  

Ingredients

[8-inch loose base square baking tin]

5 large egg yolks
1 egg

45-60 ml corn oil 

3 tbsp instant coconut milk powder

85 ml pandan juice [blend 6 blades pandan leaves with water and squeezed out juice]

65 gm cake flour  - sifted - set aside

1/2 tsp salt

5 egg whites

65 gm castor sugar
1/2 tsp cream of tartar

1. Line base of a 8" square tin with greased proof paper and lightly greased the sides  with corn oil.
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. Dissolve coconut milk powder with pandan juice and set aside.
4. Whisk egg yolks and 1 whole egg until creamy then  add in sifted flour.  Whisk until smooth then gradually drizzle in the corn oil followed by coconut pandan juice [continue whisking while you add ingredients].    Whisk until well combined. 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 batter into prepared cake tin.   Shake the pan lightly and the batter will spread out itself].  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 10 minutes, then reduce temperature to 150 degrees C and bake for 50 minutes [by then the water bath would have dried up].   
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]. 
   
   
   
   
   

WISHING ALL MY RELATIVES, FRIENDS AND VISITORS OF THIS BLOG

"A VERY HAPPY, HEALTHY AND SAFE NEW YEAR 2016"

Updated photos of this cake baked on 20th April 2016 

 

 

 

 

 

 

 

LEMONY MANGO YOGHURT COTTONY CAKE [OGURA CAKE]

Baked the Sicilian Orange Cake the other day which uses butter.  My family [especially my elders] prefer cottony cakes. They say it is soft, moist, light and fluffy and best of all the cake does not have the 'choking feeling' when eating it compared to butter cakes. 
I personally feel the same and this is a much healthier cake compared to butter cakes cos' it's low in sugar, fats and flour.  This cake texture is cottony soft and has a tangy taste cos' of the mango, lemon zest and juice. 

Ingredients for Egg Yolk Mixture

65 gm superfine flour - sifted

1/4 tsp salt

5 egg yolks

1 whole egg

45-60 ml corn oil [3-4 tbsp]

85 ml mango yoghurt 

1 tsp lemon juice
zest of 1 lemon

1. Place the dry ingredients in the mixing bowl and make well in the centre.  Add in eggs, corn oil, lemon juice, zest and yoghurt.  Using a paddle hook, beat ingredients until creamy and well combined.  Set aside.  Preheat oven at 160 degrees C for 10 minutes with a water bath [use 1 1/2 cups water for the water bath].
   
   

Ingredients for Egg White Mixture
5 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 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 8" square tin [greased lightly the sides with corn oil and lined base with baking paper at the bottom only].
4. Smooth the surface by shaking the pan lightly side ways and steam bake in oven at 160 degrees C for 10 minutes, then for 50 minutes at 140-150 degrees C.
5. Invert the cake after baking  and let it cool before removing the baking paper.   
6. Cool cake before slicing to serve.
   
   
   
   
   
   
   
   

Notes:

- can be served chilled 

- keeps well in an airtight container refrigerated.

I'm submitting this post  to the Little Thumbs Up (November 2015 Event: Mango) organized by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen).