You may like to take a look of my other Agura cake namely Ogura coffee Cake, Ogura coffee cake with butter cream.
Green Tea Ogura Cake ~ For all green tea lovers like me!
Its fun to create patten on cake baking! Love it!
Ingredients A
Corn oil 65gm
Milk 80 ml
1/4 tsp salt
6 Egg yolk
1 egg
65gm Superfine flour
2tsp green tea powder + 1tbsp hot water
Ingredients B
6 egg white
75gm caster sugar
1/4 tsp cream of tartar
Method A
- Beat egg yolk, whole egg, corn oil, milk and salt till foamy.
- Mix in flour and green tea mixture slowly till well blended. Keep aside.
Method B
- Beat egg white till foamy add in cream of tartar and sugar, continue beating until the egg white will not drop when over turn the mixing bowl.
- Mix A and B slowly till well combined.
- Divide the batter into 2 equal portion, with 1 portion mix in the green tea solution.
- Pour the 2 different batter alternately (as shown in the photo) into a 9" (mine is 8.5") baking tray.
- Using steam bake method and bake for 45 mins at 170°C
- Over turn the cake to cool.
非常美丽的相思蛋糕。太美丽了。
ReplyDeleteTQ! Dear! 妳也愛相思了! Let's 相思 2gether! hehe.....
ReplyDeleteI noticed you increased the egg here, any difference in texture as compared to the 5 eggs recipe?
ReplyDeleteJeanie, in the ori recipe the egg yolk is 100gm and the egg white is 200 gms. But when use 6 eggs recipes it turned out fine too.... hehe...
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ReplyDeleteHi Christine, I saw your finished batter (after you added egg yolks+egg whites together) was glossy in this post. They also seemed smooth. Do you get this kind of batter everytime you made an ogura cake? Wont you see any bubbles in the batter and while pouring to the baking pan, bursting out from the batter? My batter always end up runny-like... unlike yours which is a little thick. I only got thick batter like yours when I made the cheese version of ogura. Otherwise, my finished batter is always runny. Do you know why? Could you please guide me, Christine? Am I not folding my egg whites right? But I watched on many many youtube videos and can say for sure that I am doing it the same as many people on youtube. Or my egg whites were not beaten to the right peak? But I can also overturn my bowl after I am done with my egg whites beating. Please help, Christine! Still not successful after so many attempts!!! By that, I am saying that my cake texture always looks more spongy than cottony. I want to get a cottony cake like yours and so many bloggers out there. My sister who tested the recipe for me said that the ogura cake tasted and looked so much like a chiffon cake. I know they are different looking at the texture from your photos. Thanks for helping, Christine!!!
ReplyDeleteHi Cherish, I could be the eggs, try to use B eggs. And tap the batter many times to let go the air bubbles b4 put into the oven. U told me last time tat u beat the egg whites till almost peak formed and the cake came out perfect. What happen after that?
DeleteThanks for your reply, Christine! Yeah, I thought I finally made a perfect ogura cake. I was really happy because my ogura is finally not shrinking much... up until I browsed around your blog, Kimmy's blog, and Phong Hong's blog again for different flavor of ogura cakes... and I realized that my ogura indeed looks more like a chiffon cake than a "cotton" cake (just like what my sister experienced). It is more "spongy" than "cottony". I was mesmerized by your ogura cakes' photos and Kimmy's and PH's. Then I knew that my ogura is different than your ogura! Sad!!! I even made sure by rebaking it. More than three times... all came out like chiffon cake ='( I took note for all the steps and realized that you all get a quite thick of a finished batter. After pouring to the baking pan, you have to use spatula to even it out while mine is always runny, so there is no need to even my batter out. I dont know how you get that kind of batter - smooth, glossy, and thick =( Also, while baking so many times this past week to get the batter and cake right, I encounter another problem (sigh... so depressing) - the top of my cake wont brown like yours - happens many times already. This results in sticky top after the cake cools down. If I bake the cake longer, I got a drier cake which my family hates and the top is still not as brown as yours. Duh... headache! Please help, Christine!!! >__<|||
DeleteCherish, after reading yr comment, and I understand how frustrated you are after encounter so many unsatisfactory bakes. Adjust yr oven temperature as every oven varies. The batter shouldn't be running as mentioned. I follow the ingredients and step as it published. What are Kimmy and PH remarks on yr unsuccessful attempt?
DeleteKimmy said if she overmixes her batter or the egg whites are beaten to stiff peak, she gets runny-er finished batter. Other than that, they all just encourage me to keep on trying and play with my oven temperature. I have baked my cake at 150C, 160C, and 170C... all failed to get a "cotton" cake. Most of the time, I get sponge cake's and chiffon cake's texture. My oven only comes with bottom heat. I wonder if that plays a role in my failed cakes. And Christine, 85% of my cakes have this jelly-like layer on the bottom. I wonder what causes this? Also, when I gently touch my cake to check its doneness, I always get this squeezy sound. Do you get that too, Christine? Thanks for your help!!!
DeleteCherish, I bake my cakes using top and bottom heat. This could be one of the reason that fail you! Don't give up, keep trying my fren!
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