Sunday, June 2, 2013

Orange Ogura Cake (相思蛋糕)

I am hesitating about baking Ogura Cake for a long time. After browsing through Anncoo Journal  I have decided to give it a try.  It was my first attempt baking this and it was a success. The steps are very easy to follow. Love the texture of this cake, it was so soft, spongy and fluffy.  And I have also added a dash of Grand Marnier to enhance the taste too.

   Orange Ogura Cake  (相思蛋糕)


     70g Orange juice
     40g Vegetable oil
     1/4 tsp Salt
     55g Hong Kong Flour/Plain flour or Cake flour
     zest from 2 oranges
     4 Egg yolks + 1 whole egg (60g each)
     150g Egg white
     1/4 tsp Cream of tartar
     60g Sugar


  • Line baking sheet at the bottom of an ungreased 7 inch square pan and preheat the oven to 160C with a tray of boiling water on the most bottom rack.
  • Whisk egg yolks,and vegetable oil until frothy and add orange juice, mix well. Sift in flour and orange zest, mix well set aside.
  • Using an electric mixer, whisk egg white, cream of tartar and castor sugar till peak form (not stiff).
  • Mix 1/3 of meringue with yolk batter with a rubber spatula. Then pour in balance of meringue. Fold gently to mix well.
  • Pour batter into pan and tap pan lightly to remove air bubbles.
  • Steam bake for 40 minutes at 160°C and bake for another 20 minutes at lower temperature 140°C.
  • Remove cake immediately after baked and invert cake on wire rack to cool.
  Remarks:  I have added a dash of Grand Marnier to enhance the taste.

Recipes adapted from Anncoo Journal


Rumbling Tummy said...

Looks good!

ann low said...

Thumbs Up for you, Cecilia :)

Cecilia Yap said...

Tks Edith. I liked the texture.

Cecilia Yap said...

Tks Ann. Your illustration is very easy to follow and tks once again for posting this recipe.