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Orange Ogura Cake 香橙相思蛋糕

Ann Low
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?

5 from 1 reviews
Orange Ogura Cake
 
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Ingredients
  • 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
Instructions
  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.
3.5.3226

香橙相思蛋糕
材料：
  • 70克 鲜橙汁
  • 40克 菜油
  • 1/2茶匙 盐
  • 55克 水仙面粉/普通面粉/低筋面粉
  • 2粒 鲜橙皮屑
  • 4粒 蛋黄+一粒鸡蛋 （约60克）
  • 150克 蛋白
  • 1/4茶匙 塔塔粉
  • 60克 细糖
做法：
  1. 准备一个7准方模，底部铺纸。预热烤箱致160摄氏度。放入一个盘子在烤箱最低下格，倒入热水。
  2. 把蛋黄及菜油搅拌致小泡，序加入橙汁拌匀，筛入水仙面粉，盐和橙皮屑，拌匀。
  3. 蛋白及塔塔粉打致小泡沫，分次加入细糖。半打在起泡不跌。
  4. 将1/3蛋白霜和蛋黄面糊翻拌均匀。然后倒入剩下的蛋白霜，再翻拌均匀即可。
  5. 倒入烤盘，轻轻把起泡敲出。
  6. 用水蒸法，先以160度烤约40分钟，再减致140度20分钟。
  7. 蛋糕出炉放在网架倒扣，即刻脱模，待完全冷却才切割享用。  

 

              

 

           

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