Description:
Ogura cake, from Malaysia, is incredibly moist and fluffy, akin to a blend between Japanese cotton cheesecake and chiffon cake. Unique in its preparation, it includes an extra egg in the yolk batter and doesn’t need inversion while cooling.
Yolk Batter:
- 5 egg yolks
- 1 whole egg
- 70g milk
- 45g oil
- 100g cake flour (low protein flour)
Meringue:
- 5 egg whites
- 75g sugar
- 6g lemon juice
Instructions:
- Mix oil and milk until homogeneous.
- Add sieved cake flour, mix well.
- Incorporate egg yolks and whole egg, mixing thoroughly.
- Beat egg whites with lemon juice at high speed, adding sugar in thirds.
- Fold 1/3 of the meringue into the yolk batter.
- Combine the batter back into the remaining meringue, folding gently.
- Pour into an 18cm x 18cm lined and lightly greased square pan.
- Bake at 150°C for 1 hour 15-30 minutes using a water bath method.
- Remove and demould immediately.
Enjoy this delicate treat!