Orange Ogura Cake
Prep time: 
Cook time: 
Total time: 
  • 70g Orange juice
  • 40g Vegetable oil
  • ¼ 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
  • ¼ tsp Cream of tartar
  • 60g Sugar
  1. Line baking sheet at the bottom of an ungreased 7 inch square pan. Preheat the oven to 160 deg C with a tray of boiling water on the most bottom rack.
  2. Whisk egg yolks,and vegetable oil until frothy and add orange juice, mix well. Sift in flour, salt and orange zest, mix well set aside.
  3. Using an electric mixer, whisk egg white, cream of tartar until foamy. Gradually add castor sugar till peak form (not stiff).
  4. Mix ⅓ of meringue with yolk batter with a rubber spatula. Then pour in remaining meringue. Fold gently to mix well.
  5. Pour batter into pan and tap pan lightly to remove air bubbles.
  6. Steam bake for 40 minutes at 160°C and bake for another 20 minutes at lower temperature 140°C.
  7. Remove cake immediately after baked and invert cake on wire rack to cool.
Recipe by Anncoo Journal at