Here’s another Ogura experiment after the first Coffee Ogura cake baked last morning. This time round, I tried an Orange-flavoured Ogura Cake infused with freshly pressed orange juice and orange zest – perfect to perk up those sluggish listless mornings! Oranges are rich in vitamins such as vitamin A that helps protect against age-related macular degeneration of our vision, vitamin C that boosts our immune system and protects against harmful free-radicals in our bodies, and vitamin B9 that promotes brain functionality and prevents neurological disorders.
Picking up from the “failures” of the first cake, I did a few minor modifications to see if it could produce a more desirable result.
- Used cake flour instead of top flour, and increase flour content by 10g to 80g.
- Tried a different water-bath method by placing cake pan on a rack over a tray of boiling water instead of in boiling water.
- Rest the cake inverted till completely cooled.
- I took the liberty to weigh the weight of my eggs, the yolk, and the whites. The eggs that I used weigh an average of 60g, and the yolks and whites were 17g and 37g respectively. That means that I’m using 185g whites for this 5-egg whites recipe. Now, this amount is quite the average among several other successful online recipes like Minty’s and Anncoo’s that I’ve read which used 4-6 nos. of egg whites (or 150g-200g) for the same cake size, hence there shouldn’t be an issue with achieving a sufficient amount of batter.
- I beat the meringue up till the firm peaks stage this time and there was a observable difference in the “compactness” of the meringue – larger in volume, firmer to the touch, finer air pockets and the mixture appears whiter. You could see it from the photo of the meringue below. In addition, I used Cake Flour as opposed to Top Flour used in the Coffee Ogura recipe in hopes that the cake would structurally be more stable. True that, the entire cake rose up a load more in the oven and no cracks were formed despite that.
- By using a different water-bath baking method, it seems to prevent the cake base from being too damp; which was a minor issue faced for the Coffee Ogura where the bottom parchment paper was quite damp upon unmoulding and caused the cake bottom to be slightly moist as well (though I used a fixed-base cake pan). I felt that this method made the cake base was less damp after unmoulding – and perhaps cooling the cake inverted also allows more moisture to evaporate off to the surrounding environment.
- I attempted to do a dual-layer ombré-effect cake again – this time with 1/8 teaspoon of yellow food colouring added to 1/3 of the mixture to create a different colour shade. Though not quite ombré, the cake batter was light-weight enough to stay within its layers resulting in a prominent double layer cake.
- Overall, the cake’s texture is certainly soft and tender. This recipe is a definite keeper!
Adapted from Fong’s Kitchen. Minor tweaking in the quantity of some ingredients to make it somewhat similar to the Coffee Ogura
Ingredients (For a 7x7in square cake pan – I used an 8in fixed-base round pan):
5 egg yolks
a pinch of salt
50g canola oil
80g cake flour
80g freshly squeezed orange juice
2tsp grated orange zest
5 egg whites
80g castor sugar
1/4tsp cream of tartar
- Grease the interior of the cake pan and line the bottom with parchment paper. Place a tray filled with 4 cups of water on the lowest rack and pre-heat oven at 160C.
- Whisk together oil, orange juice, salt, egg yolks and whole egg in a mixing bowl until frothy.
- Add in the sieved flour and whisk till well blended. (I like to strain the batter through a mesh sieve to remove tiny bits of lumps and egg protein). Add orange zest and mix well.
- Whisk egg whites until foamy. Add in the cream of tartar. Gradually add in the sugar. Using high speed, continue beating until firm peaks are formed. (Firm peaks are in-between soft and stiff peaks, and should have a slight curl when you dip a spoon into the meringue and invert a spoonful of the mixture)
- Mix 1/3 of the egg whites into the batter till well combined. Gently fold in the rest of the egg whites into the batter.
- Pour the batter into the pan and gently tap the tin to remove trapped bubbles.
- Steam-bake in a preheated oven of 160C for about 60 mins. (I placed a tray with 4 cups boiling hot water on the lowest rack and place the cake pan on the rack above it).
- Remove from oven and invert the cake. Allow it to cool for a few minutes. Gently remove cake from tin and let it cool off completely while inverted. (I dropped it at a height on the countertop immediately after removing from the oven to avoid sudden shrinkage.)
- Slice the cake after it had cooled completely.
- Keep the cake in the refrigerator.