Orange Ogura
Cake
This is my first
attempt to make this delicious Cake. The cake is called Orange Ogura Cake in
English/Japanese but in Chinese it is known as 相思蛋糕 which literally translates
as Pining4U or Lovesickness Cake. Orange
Ogura Cake is soft, moist, spongy, airy
and light cake..
70g Orange juice
40g Vegetable oil
1/4 tsp Salt
55g Hong Kong Flour/Plain flour
zest from 2 oranges
4 Egg yolks + 1 whole egg (60g each)
150g Egg white
1/4 tsp Cream of tartar
70g Sugar
Method:
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,
egg,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.
