Orange Ogura Cake ~ 香橙相思蛋糕

I  have not baked this Ogura cake for quite a while.  There was so much buzz about this cake amongst the fellow bloggers at one time but looks like the craze has sobered somewhat.  Nonetheless I like the texture of this cake and it’s not oily and wholesome.  The texture is more or less like the chiffon  cake but it’s more moist.  My cake is a bit short because I used an 8 inch pan as opposed to an 7 inch pan which I do not have.

Ingredients
4 egg yolks + 1 whole egg
70 ml orange juice
40 ml vegetable oil
1/4 tsp salt
55 gm plain flour
zest from 2 oranges

4 egg whites
1/4 tsp cream of tartar
60 gm caster sugar

Method

1. Line the bottom of an 8 inch square pan with parchment paper, set aside.  Do not grease the sides.
2. With a hand whisk, whisk the egg yolks and oil till  frothy, add in the orange juice and mix well.
3. Add in sifted flour and zest, mix well.
4. With an electric mixer, whisk the egg whites till foamy, add in the cream of tartar, continue to whisk till frothy and gradually add in the sugar.  Beat till soft peaks form but not dry.
5. Mix in 1/3 of the meringue into the egg batter, mix well, followed by the remaining meringue.
6. Do not overmix the batter.  Pour the batter into the prepared pan.
7. Steam bake in a preheated oven @ 160 deg.C for 40 mins, lower the temperature to 140 deg. C and bake for another 20 mins.  (Place a tray of hot water on the lowest rack of the oven).
8. Test the cake with a skewer till it comes out clean.  Let cake cool in the pan for about 15 mins., then unmould the cake on a wire rack and remove the parchment paper.  Let cake cool completely on a wire rack. 
9. Trim off the edges and slice up the cake to serve.

No-Frills Recipes