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Sunday 24 May 2015

Ogura Cake

Finally, I did it :)

The first attempt resulted in a collapsed cake and I was really upset & discouraged.  However, i somehow just felt that I need to give it another try, and TADA :)

Love how soft the cake is, and also the texture and fragrance of it!  I'm so going to do this again and again! :)

Recipe adapted and modified from Jeannie's blog:

5 egg yolks
1 whole egg
1/4 tsp salt
40g canola oil
90g milk
90g plain flour

5egg whites
100g castor sugar
1/4 tsp cream of tartar


  1. Preaheat oven at 160C
  2. Lined the bottom of a 7; square tine or 8" round tin. *will be using waterbath method , so do not use a tin with removable base!
    For (A): 
  3. Beat egg yolks, whole egg, salt, oil & milk with hand whisk, until fluffy.
  4. Sieve in flour then mix it up until well combined.
    For (B):
  5. Beat egg white, cream of tartar & castor sugar until firm peaks form.
  6. Using a hand whisk, mix 1/3 of (B) mixture at a time, into mixture (A).
  7. Switch to a spatula to lift batter from bottom to fold.  Be sure the mixture is well combined & smooth.
  8. Pour the mixture into the baking tin, shaking it left to right to even out the top.  Then tap the tin on the table top few times to release air bubbles.
  9. Put the baking pan into another larger pan, then fill the latter up with hot water (1/3 of the tin with batter).
  10. Send to bake at 160C for 30min, then bake for another 20min at 150C.
  11. Once baked, remove from oven and invert the cake immediately on a cooling rack to cool.  If you want a soft surface, invert on a non stick frying pan.


  1. I was sucessful by using your method. But when I slice the cake, it was stick to the cutter. Isint it was not completely cool?

    1. Sounds to me it is underbaked... Next time maybe can try to bake at 150C for 1hr.


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