The recipe shared is in Chinese. I translated it into English for benefit to all other baking enthusiasts .
Came to know that there is a famous cake shop with 5 outlets selling Ogura cakes in Batu Pahat, Johore with Pandan, original, coffee and chocolate flavors.
This is my 3nd Coffee Ogura Cake 咖啡相思蛋糕 (1st is a plain coffee flavored cake, 2nd with zebra patten and this 3rd cake with butter cream) and the Green Tea Ogura Cake , Pandan Ogura Cake that I'd posted onto my blog. Whereas, the Cheese Ogura cake and bamboo charcoal are yet to make the appearance here. Hoping to improve further with more baking practice!
The main reason that I baked this Ogura Cake again is to join the event of Malaysia Food Fest for the month of Johore ~ March 2013. The cake must sandwiched with butter cream as one of the term and condition. But all my previous bake are without those fattening butter cream woh... That's explain my all new Irresistible Coffee Ogura Cake Tempations is born lo. ^_^
Here, I am sincerely apologize for the presentation and the photography skills are not up to marks. Food blogging and photography and presentation of end products are very close relationship. I am having tough time and still trying very hard to fulfill these 3 elements in my blogging journey. =(
The only consolation is the end products taste superb. Its moist, cotton soft, the texture is springy and more healthy.
The cake looks a bit messy tim! Sorry! The photo was picked so reluctantly! And yet the cake was gone in no time!!! LOL
Without a cake cutter/slicer, this is how I slice my cake into half!! ^_^
Spread generously a layer of butter cream to sandwich the cake
The butter cream is ready to use.
The Steam Bake method ~ A tray filled with water is placed on the bottom rack!
The cake is all set to get out of the 'sauna'!
Corn oil 65gm
Milk 80 ml
1/4 tsp salt
100 gm Egg yolk (about 6 Egg Grade A yolk = 108gm)
65gm Superfine flour
1tsp Nescafe + 1tbsp hot water
Few drops of coffee emulco
200gm egg white (about 6 grade A white ± 220 gm)
75gm caster sugar
1/4 tsp cream of tartar
- Beat egg yolk, whole egg, corn oil, Nescafe, milk and salt till foamy.
- Mix in flour and coffee slowly till well blended. Keep aside.
- Beat egg white till foamy add in cream of tartar and sugar, continue beating until soft peak formed or meringue (the egg white mixture) will not drop when over turn the mixing bowl.
- Mix 1/3 of of the meringue into the egg yolk batter slowing till well combined.
- Add in all the above into the meringue and fold in till well blended. Mix in coffee emulco.
- Pour in a 9" cake pan and using steam bake (refer below) method and bake for 45 mins at 170°C
- Over turn the cake to cool.
I have notice there is some confusion on the baking method on this popularly cake. I decided to share my knowledge on the difference between the baking method on 'water bath' and steam bake.
Water Bath (also know as Bain Marie ) - Place the baking pan with cake batter in a tray filled with hot water and bake in the oven till the cake is done.
Steam Bake - Place the cake pan on the middle wire rack of the oven, place another tray fill with water at the bottom rack of the oven. This method prevent the cake from cracking when the cake is done.
As for the butter cream
200gms of butter at room temperature
200grms of icing sugar
pinch of salt
2 tbsp of milk
few drop of vanilla extract
zest of lemon (optional)
Beat the butter till light add in the icing sugar slowing and mix well. Add in salt, milk vanilla and blend thoroughly , last add in the lemon zest.
"I am submitting this post to Malaysian Food Fest, Johor Month hosted by Annie of Annielicious Food"