You are here:Home » Baked Cakes » Orange Ogura Cake

Orange Ogura Cake


Recently, there have been many posts on Ogura Cake by the baking bloggers. I'm not sure about the meaning of Ogura in Japanese but in Chinese it's known as xiang Si dan Gao (相思蛋糕), literally means Pining4U or Lovesick Cake. This cake is actually a plain cake but the texture is like a chiffon cake, cottony, light and soft but baked in a normal cake pan. I was very much inspired by many talented bakers who have created Ogura Cakes of different flavours. The most recent ones were posted by Jane and Helena. Jane made the cake with coffee flavour and Helena made hers with rose water and cranberry. I just can't wait to jump on the bandwagon and made this Orange Ogura Cake. It is no surprise that this cake is a big hit, I just fell in love with it at the first bite. Would you like to join in on this bandwagon too?





Orange Ogura Cake



    Ingredients:
     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




     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,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.



                                    Enjoy!

132 comments:

Welcome to my humble blog and thank you for taking your time to comment. I love to hear from you.
Please identify yourself if you are under Anonymous so I know how to address you :)
Please DO NOT SPAM - it will be immediately removed upon our review.
All images contained within this site are the sole copyright of Anncoo Journal © 2014
No images may be reproduced or used without prior consent.

  1. Jong Belegen KaasMay 27, 2013 at 9:06 AM

    wonderful ogura cake with fresh squeeze orange juice and the zest definitely bring the cake into a deeper depth if flavour

    ReplyDelete
    Replies
    1. Jong, I'm sure you can bake this too! This is is full of orange fragrance.

      Delete
  2. Telling me about it ... I still haven't got the confidence to try it. This orange flavour looks good too ...

    ReplyDelete
    Replies
    1. Chris, just do it with '平常心', like whipping a chiffon cake.

      Delete
    2. Ann, I like that "do it with 平常心...thanks

      Delete
  3. i must try this...look so tempting!!

    ReplyDelete
  4. 相思,相思,你终于都相思咯!

    ReplyDelete
    Replies
    1. 就是咯!Eileen昨天也做了,感觉我中了很深的相思蛋糕病。。。哈哈。。

      Delete
  5. Ann, Ogura Cake comes to your house too :) I love to have a slice of this orange ogura cake, the taste must be very refreshing with the orange zest flavour!

    ReplyDelete
    Replies
    1. Tze,there are so many flavours that I wanted to try and I tried this simple one first.

      Delete
  6. It looks simple, but I guess that is the secret why it it is so good :) Looks like realy perfect simple spongy cake!

    ReplyDelete
    Replies
    1. Medeja, have a try. Is quite easy to bake this cake.

      Delete
  7. Ann, made me so jealous I cannot eat this! LOL. I love the lovely colour this cake produces. Thanks for sharing. Reminds me I haven't bake one for a while. :)

    ReplyDelete
    Replies
    1. Jane, Why? Allergic? Can use other flavours like pandan, green tea, coffee or even chocolate.

      Delete
    2. Ann, not allergic. Can see, cannot eat, so jealous lor! LOL. No no, I love orange. I must bake this.

      Delete
    3. This comment has been removed by the author.

      Delete
  8. That looks so amazing and yummy!I definitely have to try it. You make such great things :X

    ReplyDelete
  9. Ann, I love your orange ogura cake!

    ReplyDelete
  10. I think, I'll join in... your pics are so awesome, gives me the inspiration!

    ReplyDelete
    Replies
    1. Yes, please join in :) Looking forward to it!

      Delete
  11. Hi Ann,really like your bakes! And so kind of you to share your recipes and even showed us in photo-steps, very clear for beginners like me!!! May i just ask if Cake flour can be used instead of Hongkong/Plain flour? What is the difference between these flours? And for the Vegetable oil, can I use Olive oil? Can't wait to try this out!

    Thank you for answering my queries!
    Claudine

    ReplyDelete
    Replies
    1. Hi Claudine, yes cake flour is superfine flour, can definitely be used in all recipes.
      Just make sure there is no smell in the olive oil, if you want to replace the vegetable oil.

      Delete
    2. Thank you Ann for the kind advise! I hope to try out this recipes soon!
      Claudine

      Delete
  12. 嘻嘻!欢迎搭上‘相思列车’,蛋糕美美的,
    我们今天交换吃咯!

    ReplyDelete
    Replies
    1. 好啊好啊!我们就在custom见,不要忘记带蛋糕哦!

      Delete
  13. Hi, Ann! I think I'm the only one here who still doesn't dare to take the challenge, oh, I'm such a chicken, hehehe! I love orange flavour & your cake certainly look very soft & light there! Realise that you didn't need to line the side of the pan, still very easy to remove the cake out?

    ReplyDelete
    Replies
    1. Jessie, I'm sure you can do it. Just like whipping a chiffon cake.

      Delete
  14. piew piew。。。。 very sui!我要一片~

    ReplyDelete
    Replies
    1. piew piew 。。。。 接着!:DD

      Delete
  15. I was thinking of baking another ogura cake but do not know what flavor to choose...now I can try this:D Looks so fine and fluffy!

    ReplyDelete
  16. The orange cake is fantastic one. I love the orange alot. Thanks. Clickrecipe

    ReplyDelete
  17. I am always blown away by your talents in baking,styling and photography.

    ReplyDelete
  18. Ann, wow!! Your ogura cake looks so delish! :)

    ReplyDelete
  19. Ann, u r really a very talented baker, this ogura looks too perfect fot the first attempt. What can I say somemore,.... Your ogura looks great and I can imagine it tastes excellent too...

    Thanks for ur shout out!

    ReplyDelete
    Replies
    1. Li Shuan, hahaa... your "高帽" is too big liao :D Anyway love to hear that ;)
      Don't mention, I'm always inspired by you and Jane.

      Delete
  20. Loved the texture and flavor of that cake... nice bake

    ReplyDelete
  21. Ann, I want to do. But please help me with some questions first.....thanks!!! Is the tray of water sitting at the bottom of the oven or the lowest rack (eg if there are 3 racks, then is it 3rd rack)? Or is the tray of water on the lowest rack (3rd rack) then the baking tray is on the 2nd rack? Sorry hope you can understand what I am asking. Also can we use cake flour instead of Hong Kong flour? Thanks

    ReplyDelete
    Replies
    1. Ai Li, yes place the tray of water at the lowest rack and the cake at 2nd lowest. Please click on the first row of picture, you'll get the clear picture when enlarged.
      Cake flour is superfine flour, definitely can use.

      Delete
    2. Ann, thank you for responded so fast!!!! I will let you know how it turns out; hopefully by this week because tomorrow already scheduled to do the pumpkin/yam desert. Thanks again!

      Delete
    3. Ann!!! It is a success!!!!! The cake is so soft, light, smooth and cottony.....The only problem i had with it is, a lot of the orange zest is accumulated at 1 area at the bottom of the cake. I think I didn't stir to mix well. Wow!!! It is a wonderful cake!! Thanks, Ann!

      Delete
    4. Ai Li, Well done!! Yup, you didn't stir the mixture well before folding in the egg whites. Next time remember, huh!

      Delete
    5. Ann, thanks! Next time I will add in mango puree and mango pieces. At what stage do I have to add them in? Thanks again for your encouragement!!

      Delete
    6. Ann, I want the cake to taste sweeter and smell and taste stronger of orange.....should I increase orange juice and sugar at the same time? If yes, how much more can I increase the juice and sugar without affecting the texture of the cake? Thanks for your help!!!

      Delete
    7. Ai Li, you can add more sugar between 10-20g but not the juice as it is too wet.

      Delete
    8. Thanks, Ann!

      Delete
    9. Ann, if I am using mango puree instead of orange, do I have to puree the mangoes with mango juice? If yes, how much mango juice do I need? Do I puree the mangoes till very fine like water or with some bite sized pieces? Or do I puree it till very fine then add some bite sized mango pieces? I have already bought the mango. Thanks!

      Delete
    10. Ai Li, you can replace mango puree with the orange juice or butter use mango yogurt drink and add some mango into it. The mango must be finely cut other it will sink to the bottom.

      Delete
    11. Thanks, Ann!

      Delete
    12. Ann, this is interesting...today I baked this cake with 70gm of Mango smoothie and chopped small pieces of dried mangoes. All the dried mangoes sank to the bottom of the cake although they were cut till very small and I also mixed them with some flour before putting into the batter. Not only this, there is no fragrance or taste of mangoes at all. The interesting thing is the texture is now more chiffon -like compared to my 1st bake a few days ago. I preferred my 1st bake texture as it was very cottony and melt in the mouth like candy floss. I wonder what happen. The only difference I did today was I stirred a lot more of the batter before baking so wonder if that had caused air to escape and so the difference in texture. Anyway, its still nice and thanks!

      Delete
    13. Ai Li, Is not suitable to mix flour withdried fruit into this type of cake with less flour. Mango is very fragrance but into bakes, you need to buy the mango essence to enhance the flavour. Anyway is a good experience to test it out.

      Delete
    14. Ann, thanks for your encouragement. Another good tip from you! Appreciate it!

      Delete
  22. The texture of your cake is beautiful. Those tall containers holding the juice is so pretty!

    ReplyDelete
  23. Ann, 什么都难不到你的!
    第一次的相思就美美登场了!赞。。

    ReplyDelete
    Replies
    1. May, 呵呵。。。都是被网友的美美的相思蛋糕吸引住啦。

      Delete
  24. Your ogura cake looks so perfectly baked. Really pretty!

    ReplyDelete
  25. It looks awesome.Wonderful clicks.

    ReplyDelete
    Replies
    1. Thank you Neela and Lite Home Bake for your nice words :)

      Delete
  26. A lovely and perfect Ogura cake! Would love to have a slice!
    I really got to give a try with Ogura cake! Have seen so many beautiful and delicious flavours baked by talented blogger friends!
    Well done!

    ReplyDelete
    Replies
    1. Joyce, Must try this with your own flavour. The cake is soft and yummy.

      Delete
  27. thanks ann, i think i will join but may b a little bit late to try. my two boy sick so i very busy by this moment. thanks for your invitation.

    ReplyDelete
    Replies
    1. Xing Hui, Health is more important than anything else. Can always bake later.

      Delete
  28. I love ogura cakes, I have not bake this cake well yet. Yours is wonderful and yummy!

    ReplyDelete
    Replies
    1. Jozelyn, Try again with '平常心'.

      Delete
  29. Hi Ann
    Would love to try to bake ogura cake one day though Im still have not got full confident in it. The only problem I might face is the oven temperature only.

    ReplyDelete
    Replies
    1. Mel, I just followed Helena baking time and the cake turned out perfect.

      Delete
  30. 好美的蛋糕!请问蛋糕出炉候要马上脱模吗,还是像戚风蛋糕一样等冷却候才脱模。谢谢!

    ReplyDelete
    Replies
    1. Hi Ann, 谢谢你的回复。可是我脱模后蛋糕回缩,为什么呢?

      Delete
    2. 回缩的很厉害吗?我的蛋糕也是回缩了一点。问题可能出在蛋白的打法。其实做法跟戚风一样,不同在多加了一粒蛋和温度罢了。

      Delete
    3. 喔谢谢你,我会再试做。

      Delete
  31. It looks so delicious. Have a nice day.

    ReplyDelete
  32. Ann , the texture sort of like the Japanese cheesecake ?! ...Did you coat or spray the wire rack before putting on the cake ? Your ogura looks TERRIFIC ! Will try it sometime :P :D Wonderful presentation and photos as always !

    ReplyDelete
    Replies
    1. Anne, this cake texture is more like a chiffon cake. No, I used the original wire rack that I bought from the baking supplies store.

      Delete
  33. Hi Ann! I'm not a baking expert... but this cake sure looks very professionally done!

    ReplyDelete
  34. 很久没吃你做的好料了,今天一定不能错过让我朝思暮想的相思蛋糕,哈哈哈!

    ReplyDelete
    Replies
    1. Angie, 真的很久没看到你上帖子,赶快过来吃。。。还有茶水等着你呢 :)

      Delete
  35. I am finally going to bake this cake, can I know whether the cake will brown fast, if yes, do you actually need to cover with aluminium foil before it gets too brown? And I no need to sieve the batter before pouring into the cake pan? Sorry for my silly questions.

    ReplyDelete
    Replies
    1. Hi Goody Egg, As oven temperature varies, some cakes are quick to brown. If that the case just cover loosely with an aluminium foil. No need to sieve the batter at all, just like the way you handle the chiffon cake batter.

      Delete
    2. Thanks for your prompt reply.

      Delete
  36. I can imagine your orange ogura cake must be full of orange aroma!

    ReplyDelete
  37. Really nice cake, really want to bake it immediately :)

    ReplyDelete
  38. Hello Ann,
    I have seen so many ogura cakes floating around in the blogosphere that I also wanna try it one day. My favourite flavours are orange and coffee, so gonna bookmark this :)

    ReplyDelete
  39. Looks good!! Hope to try it but wondering when you switch temp do you remove the cake or still left it in the oven?

    ReplyDelete
    Replies
    1. Hi Lily Chua, you don't have to remove the cake. Just lower the temperature to 140C from 160C while baking.

      Delete
  40. Perfection, from the crumb, colour and photography, Ann!

    ReplyDelete
  41. Ann, I love the orange flavour ogura cake, Well done!

    ReplyDelete
  42. Ann, do you think making this cake with fresh mango is possible? How to subsitute?

    ReplyDelete
    Replies
    1. Edith, I think you can use 70g mango puree with some chopped mangoes that are finely cut.

      Delete
  43. that s a fabulous cake out there Ann. Well done. Kudos!

    ReplyDelete
  44. yeah, i want to join in the bandwagon too..but always no action ..i'm so slow and so lazy ...

    ReplyDelete
    Replies
    1. Lena, no time limit to bake this cake. I'm sure you can do it.

      Delete
  45. Ann, I wanna join in the bangwason but still no courage yet hahaha... so I just come over your place to have a slice heehee...

    ReplyDelete
    Replies
    1. Jess, you can lah. Just ‘用平常心’ to make this cake.

      Delete
  46. Ann,
    Love the deep orange colour of your ogura.
    Wow! You use 2 orange zest, must be full of orange aroma.
    请我吃一片可以吗;)
    mui

    ReplyDelete
    Replies
    1. Mui Mui, The orange zest is definitely more fragrance than the juice :)

      Delete
  47. Hi Ann, I have been hesitating to bake this Ogura Cake too but after browsing through your recipes and illustration, I tell myself I have to give this a try.

    ReplyDelete
    Replies
    1. Cecilla, really hope you try this. The method is almost the same as chiffon cake.

      Delete
    2. Hi Ann, I tred baking this and it was a success. Tks for posting this wonderful recipe.

      Delete
    3. Hi Ann, I tred baking this and it was a success. Tks for posting this wonderful recipe.

      Delete
  48. Hi Ann, your cake looks good!May I know did you remove the cake from the tin immediately and invert it after baking? The sides will stick onto the tin right?

    ReplyDelete
    Replies
    1. Yin, yes remove the cake once it is out of the oven. Use a sharp knife to scrape the sides of the cake and remove.

      Delete
  49. Hai!我剛學烘焙,我沒有cream of tartar可以不放嗎?不放會有何影嚮?把蛋糕脫模invert on wire rack to cool,蛋糕表層不會黏在鐵網嗎? :)

    ReplyDelete
    Replies
    1. 这蛋糕就跟戚风蛋糕差不多一样,只要把蛋糕时间烤得够,蛋糕表层就不会有问题了。
      我觉得假如你是新手的话,最好是跟着食谱的需要走。这蛋糕的水分比较多,不加cream of tartar 可能会影响到蛋白的组织,你可以参考Helena和Jane的做法。

      Delete
    2. 謝謝!那我就跟着食谱走. :)

      Delete
  50. what an wonderful cake, looks ultra gorgeous so fresh and light! loved the pattern from the wire rack!

    ReplyDelete
  51. Hi there. I have baked this cakes twice and while it rose beautifully in the oven, it shrunk beyond recognition after I started removing the cake pan and parchment paper. Could you please tell me where I have gone wrong?

    I lined the cake pan all around, sides and bottom. I inverted the cake immediately after removing the cake from the oven then I removed the cake pan followed by the parchment paper? Are these steps correct? Should I let the cake cool completely in the pan before removing it? Or I should I not line the sides of the pan? Sorry for the many questions but it certainly was very disheartening to see a tall cake shrunk to a thickness of a mere 2cm!!!:-< regards, natasha

    ReplyDelete
    Replies
    1. Hi Natasha, sorry to hear that. I understand how sad you are when your cake not turning out well.
      I only lined bottom of the cake pan and scrape the sides of the cake pan once the cake is out of the oven, and immediately invert the cake on the wire rack to cool.
      I think your problem is the egg whites still at a little soft peak after whisking. You may whisk the whites a little longer next time.
      The method of making this cake is not much difference to chiffon cake. Don't give yourself too much pressure :)

      Delete
    2. I think I had similar problem with the cake shrunk about an inch or so, after taking it out from the oven and immediately inverted the cake to the rack. Egg whites were beat until they reached stiff peak and while the mixture promised a nice rise cake, that didn't happen after the cake was taken out from the oven. I've done researches from others and a few suggested to leave the oven door slightly open before taking the cake out from the oven, but this didn't work either!
      Anyway, your cake looked absolutely stunning, Ann! And thanks, for posting it!

      Delete
  52. This cake looks really soft and delicious! I have not made a cake in a long time. Maybe I should try this one. I like the orange flavoring :)

    ReplyDelete
  53. Hi, I followed your recipe exactly but my cake cracked very badly. Do you possibly know any reasons which may lead to this?

    ReplyDelete
    Replies
    1. Hi Michelle, Did you bake the cake in water bath? The cracking on the cake might be also due to you've beaten the egg whites to too stiff.

      Delete
    2. Hi Ann,

      I placed hot water at the lowest rack and place my cake on the second layer is this water bath? Thanks.

      Michelle

      Delete
    3. Michelle, yes this is correct. So the reason of the cracked on the make might be due to the egg white or lower the temperature.

      Delete
    4. Hi Ann,

      The centre of my cake also turn out extremely moist. Do I put the hot water in when I begin to preheat the oven or do I only place the water before I start to bake? Sorry for the many questions. Thank you.

      Michelle

      Delete
    5. Hi Michelle, sorry for the late reply. I put the hot water in the tray just before starting to bake.

      Delete
  54. Hi Ann, I notice all bakers used 7 inch square pan. Can I use 7 inch round springform pan instead?
    Thanks, JJmum

    ReplyDelete
    Replies
    1. Hi JJmum, Yes but the cake will be taller. You must also wrap the cake tin with aluminium foil to prevent water sips into the cake tin.

      Delete
    2. Hi Ann, thanks for your prompt reply. I bake the cake today and it almost "explode" as I filled up to 80% of the pan. It end up with some cracks and sinks but tastes great. I will definitely try again using square pan. JJmum

      Delete
  55. Hi,
    Do you recommend using fan mode for the initial baking period?Also can this cake be bake in chiffon pan? thanks

    Marb

    ReplyDelete
    Replies
    1. Hi Marb,

      Sorry I'm not sure for the baking period because my oven don't have the fan mode.
      If the batter is too light, I think is better to bake this cake in a bundt pan.

      Delete
  56. I made this just awhile ago. taste amazing~! But i failed to make the egg whites properly since i don't have a stand mixer. Therefore, my cake isn't as spongy as it should be. Any hints for my egg whites? on how to make stiff peaks?

    ReplyDelete
    Replies
    1. Hand whisking the egg whites to stiff is very tiring. Actually you can buy a hand electric mixer for whisking the egg whites.

      Delete
  57. Hi Ann, thanks for the recipe. Guess what, I baked one on Sat night and another this morning. They both turned out nice and fluffy!

    ReplyDelete