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:

1. Mix oil and milk until homogeneous.
2. Add sieved cake flour, mix well.
3. Incorporate egg yolks and whole egg, mixing thoroughly.
4. Beat egg whites with lemon juice at high speed, adding sugar in thirds.
5. Fold 1/3 of the meringue into the yolk batter.
6. Combine the batter back into the remaining meringue, folding gently.
7. Pour into an 18cm x 18cm lined and lightly greased square pan.
8. Bake at 150°C for 1 hour 15-30 minutes using a water bath method.
9. Remove and demould immediately.

Enjoy this delicate treat!