Monday, October 13, 2014

Apricot yogurt ogura cake

glad i caught the sun before the skies opened up ^^

I've always been a laggard when it comes to what's in in the baking blogsphere.

Well, for someone who's just figured out chiffon cake not too long ago, and since it's well past ogura cake's popularity, I guess I'm on schedule ^^

Apricot yogurt ogura cake (adapted from kimmy-cookingpleasure)
5 egg yolks
20g caster sugar (I added as I used plain yogurt and my apricot jam wasn't very sweet)
1 whole egg (I omitted)
45g neutral tasting veg oil
80-100g yogurt
1 tbsp apricot jam (best to use 40g at least!) 
65g cake flour, sifted
5 egg whites
60g caster sugar
1/2 tsp vinegar/cream of tartar

1. Preheat oven at 180C. And put a baking tray filled with water on the lowest rack.

2. Whisk egg yolks, sugar and apricot jam till well combined. Add veg oil and yogurt till well mixed.

3. Fold in sifted flour.

4. In another bowl, beat egg whites till foamy and add cream of tartar. Then mix in sugar bit by bit. Continue beating the egg whites till meringue is stiff, about 4-5 minutes.

5. 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.

6. Line the bottom of an 8" square tin with baking paper (there's no need to line or grease the sides ^^). Pour batter into the prepared tin. Give the tin a good tap against the counter to remove air bubbles.

7. Turn oven down to 150C and place baking tin in the 2nd lowest rack and bake for 1 hour, or till top is nicely golden brown and cake looks like it's shrinking on the sides.

8. Remove from oven and give it a tap on the counter. Invert cake and leave to cool. When's cool, remove the cake by pulling the sides with hands or insert a knife to cut through.

This is a super duper easy bake. You can have your cake and eat it, in under 1.5 hours! ^^ It's just like making chiffon cake, but you bake it in a normal round or square tin.. using the steam-bake/bain-marie method.

I love tall cakes but I made the mistake of using a 9" square tin after seeing some pictures of how ill-fitting and how the cakes were "exploding" in an 8" tin. Mistake! My cake didn't rise that kind of high, and remained well behaved throughout the baking period. I guess I must've used the right oven temperature. So I'm advocating the recipe be baked in an 8" square tin. ^^

And no harm done in omitting 1 whole egg (as per original recipe) either. The cake turned out well despite the missing egg.. it's still wonderfully soft and light and fluffy!

This is a really nice treat to have for tea. ^^

** updated on 19/10/14: baked same cake again to get rid of yogurt.. this time added 40g apricot jam to 100g yogurt.. tasted even better! 


Mel said...

Aaah.....this is the cake I am so scared to bake as I know my cake would surely crack on top!! Hhmmm.......probably seeing yours now would makes me motivated. Bet it must be yummy just like the chiffon cake.

hui said...

You will have no problem making ogura cakes, mel! Easy peasy for you. Don't have to think too much. Just do it. ^^ it's your kind of cake! And if you are worried about your oven, maybe bake at 140C as some others did.