Cake Dessert Featured

Marbled Ogura Cake

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 “Mummy, I want you to make this black and white cake again and again and again?” That was what my fussy 4 year old told me in the morning. She absolutely loved this marbled ogura cake. After making my first Milo Ogura and Tri-flavoured Ogura, I’ve been yearning to make yet another ogura.

I love the softness and fluffy light texture of the ogura cake. I recently introduced this cake to a reader and she’s using it as her default cake base now. There’s really nothing to pick on for this cake, quite honestly. It is low in sugar, low in gluten, and does not use baking agent. You can even omit the cream of tartar if you wish to and it will still turn out nice. The cream of tartar was used to help stabilize the eggs. Be sure to use fresh eggs though.

Remember not to grease your pan as the batter needs to cling on to the sides of the pan to climb. Just line the bottom of your pan with baking paper so you can easily unmould the cake. If the top of your cake cracks, it means your oven is too hot. Try baking at a lower temperature for a longer period of time. Here is how I made my daughter’s new favourite cake.

Preheat oven to 160C.
Beat the egg whites together with cream of tar tar.

When whites turn foamy, slowly add in sugar while beating.

Until you get firm peaks.

In a large bowl, beat the egg yolk, one whole egg together, and drizzle corn oil while beating.
Then continue beating and drizzle in milk.
Mix salt into flour.
Mix well combined.

 

Add 1/3 of the meringue into your yolk batter. and fold it in.

Then fold in the rest of the meringue. Be sure not to deflate your batter.
I like to use a balloon whisk to fold.

Separate batter equally into 2 bowls.
Fold in vanilla extract in one batter.
And fold in chocolate emulco in another.

Layer your batter with 1/2 of vanilla batter in a lined but ungreased pan.

Then 1/2 batch of chocolate batter.
Top with vanilla again.

Add end with chocolate batter.
Give it a few taps on your kitchen top to get rid of large air bubbles.

Steam bake (wire rack above a tray of boiling water.)
Steam bake for 40 mins on 160C then 20 mins on 140C.
Until skewer comes out clean.

Invert immediately to cool for 5-10 minutes.
Then use a knife to release the cake from the sides of the pan.
Invert to unmould, and carefully peel off the baking paper.
Allow to cool completely before cutting.

Marbled Ogura Cake
Makes a 8 inch square pan
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Ingredients
  1. 6 large eggs, separated
  2. 1 whole egg
  3. 65g corn oil
  4. 80g fresh milk
  5. 70g sugar
  6. 1/2 tsp vanilla extract
  7. 1/2 tsp chocolate emulco
  8. 65g superfine flour, sifted (also known as top flour / hk flour / super-lite flour)
  9. 1/4 tsp cream of tar tar
  10. 1/4 tsp salt
Instructions
  1. Preheat oven to 160C.
  2. Beat the egg whites together with cream of tar tar.
  3. When whites turn foamy, slowly add in sugar while beating.
  4. Until you get firm peaks.
  5. In a large bowl, beat the egg yolk, one whole egg together, and drizzle corn oil while beating.
  6. Then continue beating and drizzle in milk.
  7. Mix salt into flour.
  8. Sift in flour into yolk batter in 2-3 additions.
  9. Mix well combined.
  10. Add 1/3 of the meringue into your yolk batter. and fold it in.
  11. Then fold in the rest of the meringue. Be sure not to deflate your batter.
  12. I like to use a balloon whisk to fold.
  13. Separate batter equally into 2 bowls.
  14. Fold in vanilla extract in one batter.
  15. And fold in chocolate emulco in another.
  16. Layer your batter with 1/2 of vanilla batter in a lined but ungreased 8 inch pan
  17. Then 1/2 batch of chocolate batter.
  18. Top with vanilla again.
  19. Add end with chocolate batter.
  20. Give it a few taps on your kitchen top to get rid of large air bubbles.
  21. Steam bake (wire rack above a tray of boiling water.)
  22. Steam bake for 40 mins on 160C then 20 mins on 140C.
  23. Until skewer comes out clean.
  24. Invert immediately to cool for 5-10 minutes.
  25. Then use a knife to release the cake from the sides of the pan.
  26. Invert to unmould, and carefully peel off the baking paper.
  27. Allow to cool completely before cutting.
Notes
  1. Superfine flour is extra fine low-protein flour. It is not plain flour or self-raising flour or cake flour. This flour is extra fine / light /soft so it produces lighter, softer, and finer sponge cakes.
  2. However, you can substitute substitute with cake four if you don't want to purchase another bag of flour.
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/

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10 Comments

  • Reply
    Anna banana
    8 April, 2015 at 3:47 am

    Looks yummy!

    My blog

  • Reply
    Wendy Lim
    5 July, 2015 at 11:00 am

    Hi! Lovely marble ogura cake! Wanna know if i can replace emulco with cocoa powder and do i use the same amount pls? TIA

    • Reply
      delishar
      6 July, 2015 at 12:13 am

      You can… although I would not highly recommend it, start with 1 tbsp and gauge from colour of the batter. Remember the more cocoa powder you add, the 'drier' the batter will be.

  • Reply
    Lynette
    25 July, 2015 at 2:46 pm

    Hi. what pan size did you use for this recipe?
    thanks

    • Reply
      Sharon Lam
      25 July, 2015 at 3:21 pm

      Hi Lynette, this makes an 8 inch square pan.

  • Reply
    Lynette
    26 July, 2015 at 10:50 pm

    Thanks. Do I need to store in the fridge after the cakes has cooled down ???

  • Reply
    Teresa
    3 May, 2016 at 2:07 pm

    Hi! May I ask, for steam baking. On which rack do you put the tray of hot water? Thank you.

    • Reply
      Sharon Lam
      3 May, 2016 at 3:39 pm

      Hi Teresa,

      I place the hot water on the lowest rack, and the cake on the 2nd lowest rack.

      • Reply
        Teresa
        3 May, 2016 at 3:41 pm

        Hi Sharon,
        Thank you for your reply. Really appreciate it 😊

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