Lately there is a trend of cooked dough method chiffon cake making its rounds on food groups. I have always wanted to try making a chiffon cake, however I only own a non-stick angel food pan and chiffon cakes need a pan that is not non-stick so it will rise. I dug through my kitchen cabinets and found a rectangular aluminium tin pan… Did a little research online and it pointed me to Ogura Cakes, the texture, moistness, and cottony softness of the sponge cake got me.. I wanted it so badly I stayed past bedtime to bake it. It is pretty much a chiffon without using a tube pan. The name sounds Japanese, however from what I gathered, it originated in Johor, Malaysia. Its one of the popular buttercream sandwiched cake that is sold in bakeries. Just like chiffon, it can be pretty tricky… Some recipes asked for soft peaks, some stiff peaks, some just before stiff peaks… Confusing. I decided on stiff peaks, based on the experience I have with roll cakes. I adapted the recipe from Chinadoll Baking Dairy and made quite a few adjustments to have Milo incorporated in it.
I’m more than happy with the result! The cake climbed so nicely, did not shrink much, I had a beautifully browned smooth top, and it was one of the softest, moistest cake I’ve every had! Will definitely be making it again!
Ingredients (8-9 inches square pan, although I used a rectangular)
- 5 large eggs, separated
- 1 whole egg
- 30g Milo powder
- 20g Hot water
- 45g Corn oil
- 60g Fresh milk (tetra pack Milo for a more intense flavour)
- 60g superfine flour/cake flour, sifted
- 1/4 tsp cream of tar tar
- 65g castor sugar
On the bottom rack of your oven, place a baking tray larger than your baking tin with 2 cups of water.
Preheat oven to 150C.
Dissolve Milo in hot water and set aside.
Beat egg whites till bubbly and add cream of tar tar.
Continuing beating until soft peaks and gradually add sugar.
Continue beating till it just reached stiff peaks.
Meringue should be nice and glossy.
Whisk together yolks, egg, milo mixture, oil, and milk till well combined, and thick.
Sift in flour and mix well.
Add 1/3 of the meringue to yolk mixture.
Fold until well incorporated.
Add the rest of the egg white.
Fold quickly but gently until well combined.
Careful not to deflate the batter!
Pour batter into a bottom lined baking tin( do not grease ).
Smooth the top with a spatula.
Bang the tin on the counter top 3 times each side to get rid of big air bubbles.
Steam bake it for 55mins on 150C or until skewer comes out clean.
Once out of the oven invert to cool.
After 15 mins, remove from tin, peel baking paper off very gently (good parchment paper makes it easier to peel), and continue cooling.
It is easier to cut when it is cooled and chilled.
Or if you are like me and can’t wait, slice into half the cake and proceed to eating that half whole.
See how soft is the cake!!!!! <3
MonuTeena RecipesPassion21 March, 2014 at 4:44 am
wow shar kay your cake version looks so moist, soft and delicious 🙂
MonuTeena RecipesPassion29 March, 2014 at 6:36 am
shar kay lemme know if i dot have milo powder can i use ovaltine ? plus any alternative for cream of tar tar ? 🙂
delishar30 March, 2014 at 1:45 am
Hi dear, yup you can use ovaltine too. Or 10g of cocoa powder. Cream of tar tar is used to stabilize the eggs. Some people substitute with lemon juice but it will alter the taste. U can omit but your eggs needs to be at stiff firm peaks without over beating it. Using a smaller pan helps too.
Marion Gan15 July, 2014 at 6:24 am
Hi Shar, is the oven temperature 150C on Fan? or normal? And do you continue to cool it inverted after the first 15 mins and removing the parchment paper? Thanks!
delishar15 July, 2014 at 2:07 pm
Hi Marion! 🙂
Oven on normal baking mode not fan forced. And yes continue to cool inverted after peeling the parchment paper. Good luck and have fun!! 🙂
kak long14 July, 2015 at 12:26 pm
oh i see. Thank you, Sharon.
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