Ogura Cake
Selasa, 19 Desember 2017
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Ogura cake, aka 相思蛋糕, hails from Batu Pahat, Malaysia. "Ogura" is a Japanese surname; "相思" agency lovesick. Is in that place a dearest storey behind the cake? Nah, in that place isn't. Some bakery inwards Batu Pahat only invented the name.
Ogura cake uses the same method equally chiffon cake. You whisk egg yolks too oil, too thence crimp inwards flour too a non-fat liquid, followed past times whisked egg whites. Here are a few tips for making the cake:
❤️ Measure all the ingredients needed too work the cake pan earlier y'all offset whisking the yolks too whites. If y'all faff nearly later on the yolks too whites are whisked, your cake won't ascent properly.
❤️ The egg whites, along amongst cream of tartar too castor sugar, should endure whisked till theatre peak stage, i.e. betwixt soft too stiff. The peak formed doesn't flop over but it's non ramrod forthwith either. The tip curls to shape a hook.
The egg yolks too crude oil should endure whisked till slightly thick, i.e. till only later on the yolks plough pale, plus perchance about other infinitesimal or so.
❤️ After the yolks are whisked, y'all add together canned pineapple juice, flour too salt, too and thence the whisked egg whites. When everything is almost evenly mixed, y'all accept to scrape downwards thoroughly.
There may endure about pineapple juice at the bottom of the bowl. If there's a lot, the batter is likewise thin. You've under-whisked either the yolks or whites, thence your cake won't ascent well.
If the batter is likewise thick because of over-whisking, it forms distinct
❤️ When y'all pour the batter into the cake pan, y'all should run across lots of bubbles bursting equally they period of time out of the mixing bowl if the batter has the correct consistency. If the batter is likewise thick (or if y'all pour likewise quickly), it traps the air bubbles too stops them from escaping, resulting inwards a holey cake. If the batter is likewise thin, it wouldn't accept many large air bubbles.
❤️ You accept to work the bottom of the cake pan. Should y'all work the sides equally well? Not if y'all accept a deep pan. Mine is v cm high, thence I work the sides to extend the superlative past times nearly ii cm. If you're lining the sides, the parchment newspaper must endure crease-free. The cake clings to the newspaper which, if crumpled, would brand the sides of the cake crumpled too. Handy tip: smear the pan amongst a fleck of whisked egg white, too thence shine the parchment newspaper over it.
❤️ The batter should fill upwards a eighteen x v cm foursquare cake pan to 1 cm from the edge. If y'all accept more, you've over-whisked. If y'all accept less, you've under-whisked. Or you've measured something wrongly.
❤️ If your batter has the correct consistency but it doesn't ascent good or rises likewise much inwards the oven, you're non baking it at the correct temperature (or you've measured something wrongly).
Just because you've ready the oven at 170°C doesn't hateful it is necessarily at 170°C. When the temperature is way likewise low, in that place powerfulness endure a layer of starch at the bottom of the cake later on it's baked. If the temperature is likewise high, the cake volition ascent likewise much too crack.
❤️ If y'all stair out the ingredients wrongly, whisk wrongly, bake at the incorrect temperature, or overbake, your cake volition shrink a lot later on it's removed from the oven. Don't underbake or the cake volition collapse.
How to brand Ogura cake
Step-by-step guide
This recipe uses a large amount of eggs too a depression baking temperature to range the cake a shine texture. Great season comes from a combination of kokosnoot crude oil too pineapple juice.
INGREDIENTS
(For i 18cm cake)
INSTRUCTIONS
INGREDIENTS
(For i 18cm cake)
- 150 g egg whites
- ¼ tsp cream of tartar
- 75 g castor sugar
- 75 g egg yolks
- 45 g egg whites
- 40 g kokosnoot oil
- 70 g canned/boxed pineapple juice
- 55 g cake flour
- ¼ tsp salt
INSTRUCTIONS
- Measure ingredients equally detailed above. Preheat oven to 170°C. Cut parchment newspaper for lining eighteen x eighteen x v cm pan, leaving overhang of ii cm. Put kettle on.
- Whisk 150 g egg whites till frothy. Add cream of tartar. Whisk till thick. Gradually add together 75 g castor saccharide whilst continuing to whisk. Keep whisking till theatre peak stage.
- Separately whisk yolks, 45 g egg whites too kokosnoot crude oil till frothy too slightly thick. Add pineapple juice. Whisk thoroughly. Sift cake flour into mixture. Add salt. Whisk till only evenly mixed. Add whisked egg whites inwards three batches, setting aside 1 tbsp or so. Whisk till almost evenly mixed later on each addition. Scrape downwards thoroughly. Fold till only evenly mixed.
- Smear sides of cake pan amongst remaining whisked egg white. Place parchment newspaper inwards pan, making certain newspaper sticks to pan too is crease-free. Pour batter into cake pan, slow thence that large air bubbles flare-up equally they period of time out of bowl. Tap pan against worktop 3-4 times to score batter.
- Bring kettle to a boil again. Place baking tray inwards bottom of oven. Fill tray amongst freshly boiled water, to nearly 1 cm deep. Place cake inwards pump of oven. Bake till cake is risen too brown, nearly xl minutes, rotating equally necessary thence that overstep browns evenly.
- Reduce oven temperature to 130°C. Bake till cake springs dorsum slightly when pressed lightly, 15-20 minutes.
- Remove to wire rack. Wait 10 minutes. Unmould. Remove newspaper from sides of cake. Leave cake on wire rack till completely cool. Remove newspaper from bottom of cake. Cut too serve.
