Marbled Ogura Cake – Delishar

 “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

Sharon of Delishar.com

Makes a 8 inch square pan

  • 6 large eggs separated
  • 1 whole egg
  • 65 g corn oil
  • 80 g fresh milk
  • 70 g sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp chocolate emulco
  • 65 g superfine flour sifted (also known as top flour / hk flour / super-lite flour)
  • 1/4 tsp cream of tar tar
  • 1/4 tsp salt
  • 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.

  • Sift in flour into yolk batter in 2-3 additions.

  • 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 8 inch 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.

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.
However, you can substitute substitute with cake four if you don’t want to purchase another bag of flour.

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Pulut Hitam Ogura (Black Glutinous Rice Sponge Cake) – Delishar

Sometime back I shared a Pulut Hitam Chiffon Cake recipe. As mentioned before Pulut Hitam is one of my favourite dessert. A few weeks ago, I had a chance to dine at a friend’s place and she made pulut hitam. I was over the moon! Just thinking about a hot bowl of sticky black glutinous rice dessert make my mouth water uncontrollably!

After making the chiffon cake, I knew I had to make an Ogura version. I much prefer Ogura to chiffon although they are very similar in terms of method of making and texture. Ogura yields a moister cake due to the steam baking, and tighter crumbs.

This is how it should look like. A tray of warm water on the lowest rack then your metal rack on the 2nd lowest. This is where your cake tin should sit. Preheat the oven while you prepare the batter. When you are done, the tray of water should be almost at boiling point.

What I like about this cake is that it is gluten-free, low in sugar, and free of baking agent. This ogura has a slightly gritty bite to it because it uses glutinous rice flour instead of top flour or cake flour. It is something different and a love every bite of it!

Check out my Milo Ogura and Tri-flavoured Ogura too.

Pulut Hitam Ogura

Sharon of Delishar.com

makes an 8-9 inch pan

  • 6 eggs separated (60g Each)
  • 1 whole egg
  • 65 g coconut oil melted or corn oil
  • 80 g coconut milk
  • 70 g sugar
  • 1/2 tsp vanilla bean paste / vanilla extract
  • 1/2 tsp pandan paste
  • 65 g black glutinous rice flour available at bake king
  • 1/4 tsp cream of tar tar optional
  • Black gel colouring optional
  • 1/4 tsp salt
  • Preheat oven to 160C.

  • Line bottom of pan with parchment paper.

  • Prepare oven for steam baking as shown above.

  • In a large bowl, beat the egg yolk, one whole egg together, and drizzle oil while beating.

  • Then continue beating and drizzle in milk, vanilla paste, pandan paste, and colouring gel if using.

  • Mix salt into rice flour.

  • Sieve into yolk batter and mix until combined.

  • 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.

  • 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, but you can use a spatula if you prefer.

  • Pour batter into prepared pan.

  • Give it a few taps on your kitchen top to get rid of large air bubbles.

  • Steam bake for 10 mins on 160C then 50-55 mins on 130C.

  • Or 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.

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