Mango Yogurt Ogura Cake

IMG_20150524_104213IMG_20150523_195322IMG_20150523_195509

There’s a recent comeback surge of Ogura cake baking in the baking forum I’m currently following. Had to jump into the current wave as well. 🙂 I’ve seen many Ogura cakes with really wrinkly tops, not too much visual appeal I’d say, but there’s just this 1 lady who’s made awesome Ogura cakes. So far, I’ve made the cakes with her recipe, with slight variations, and it’s been absolutely wonderful.

For those who’s interested, please do check out her recipe.

For my variation, adapted from Jeannie Tay, please refer to the below.

Ingredients:

A
egg yolk ~ 100g (about 5 eggs)
whole egg  1
salt  ~ 1/4 tsp
corn oil ~ 40g
mango yogurt ~ 150g

Trehalose ~ 30g
Japanese cake flour  ~ 90g – normal cake flour shouldn’t be a problem.

B
egg white  ~ 200g (from 5 eggs)
castor sugar ~ 50g

Instructions for yolk batter:
1. Beat all of ingredient A except the cake flour until pale, fluffy and double or triple in volume. (took me 10 mins at high speed)
2. Sift in flour, then mix it until well combined.

Instructions for egg whites:
1. Beat egg white + castor sugar until firm peaks form.
2. Fold into egg yolk batter, 1/3 portion of the meringue at a time. Continue folding until you have a smooth and shiny batter. Be careful not to overfold, as you may knock out too much air from the cake.
3. Pour the mixture into prepared 9 inch square pan, shaking gently from side to side to even out the top.
4. Put pan into a larger pan and filled up with hot water (about 1/3 of the batter pan). Bake with preheated oven at 170’C for 35 min then turn down to 160’C for 25 min.  Temperature is indicative only. I used a convection oven. If you are using a fan-forced oven, lower the temperature by 10’C.
5. Once baked, remove from the pan immediately, inverted on a rack and let it cool.

A tip from Jeannie (Havent experienced this, but if you do, please follow her instruction) If the bottom is still slightly wet, invert the cake on a silpat and bake it at 120C for 10 minutes to dry it out. That means you bake it without the pan, putting the cake top side up directly on the silpat. Once done, transfer to a rack and cool completely before slicing.

Happy baking. 🙂

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s