Zebra Ogura cake recipe (with video)
Ogura Cake! I remember this cake was once such a hit amongst Asian bloggers in Singapore, Hong Kong, Malaysia… People were literally crazy about it, as it resembles very much the famous soft and airy Japanese Cotton Cheesecake (JCC) but without using many fat ingredients. In JCC, there are cream cheese, butter, whipping cream…; but Ogura cake only requires oil and egg yolks as ingredients for fat. Sounds like good news for our waist, doesn’t it?
Ogura cake has its root in Malaysia. It is inspired by, of course, the JCC, which may explain why it has the name of “Ogura”, which, translated from Japanese, means “lovesick”. To me, Ogura cake is like a cross-bred between JCC and the traditional chiffon: it has the softness of a Japanese cheesecake, but is also airy as a chiffon. As soft and airy as it is, but because of too little fat used, it loses parts of the flavour and richness that fat provides; you know, the satisfaction and “mmmm” sensation you have when you bite into a JCC. But nonetheless, Ogura cake remains the popular low-fat alternative to JCC, and is used very widely as cake base in a lot of Asian layered cakes or mousse cakes.
INGREDIENTS:
INSTRUCTIONS:
PRINTABLE RECIPES
for full recipes please see : www.ricenflour.com
Ogura cake has its root in Malaysia. It is inspired by, of course, the JCC, which may explain why it has the name of “Ogura”, which, translated from Japanese, means “lovesick”. To me, Ogura cake is like a cross-bred between JCC and the traditional chiffon: it has the softness of a Japanese cheesecake, but is also airy as a chiffon. As soft and airy as it is, but because of too little fat used, it loses parts of the flavour and richness that fat provides; you know, the satisfaction and “mmmm” sensation you have when you bite into a JCC. But nonetheless, Ogura cake remains the popular low-fat alternative to JCC, and is used very widely as cake base in a lot of Asian layered cakes or mousse cakes.
INGREDIENTS:
- 4 gram (2 tsp) bamboo charcoal powder
- 15 ml (1 tbsp) hot water
- 5 egg yolks (medium-sized, 18 – 20 gram/yolk)
- 1 egg (medium-sized, 50 gram excluding shell)
- 60 gram (4.5 tbsp) cooking oil
- 80 ml (1/3 cup) milk
- 75 gram (1/2 cup + 4 tsp) all-purpose flour
- Few drops of yellow food coloring (optional)
- 5 egg whites (medium-sized, 30 – 33 gram/white)
- Dash of salt
- ¼ tsp cream of tartar (optional)
- 75 gram (1/3 cup) caster sugar
INSTRUCTIONS:
PRINTABLE RECIPES
- Preheat the oven at 150˚C (302˚F), top and bottom heat. Line parchment paper at the bottom of the pan and do not grease the side.
- Mix bamboo charcoal powder with hot water and set aside.
- In a bowl, put in 5 egg yolks and 1 egg. Beat until the mixture becomes very thick, smooth and pale, almost ribbon stage. This step is very important as it contributes to the height and softness of the cake.
- Slowly add oil into the egg mixture, mix well on lowest speed (or just whisk it by hand with a wire- whisk). Then, slowly add in milk and mix well.
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for full recipes please see : www.ricenflour.com
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