Please refer here for my other Ogura Cakes posts!
It tastes heavenly!
The cake turned out perfect even though I did not over turn the cake after taking out from the oven.
I did not trimmed the edges of the cake as its quite satisfactory. Only thing I was wondering what is the course of the wrinkles on top of the cake compare to my previous Ogura Cakes. Anyone knows??
The mango Yogurt I used
All set to enter the oven to steam bake
This recipe is inspired by Phong Hong's Mango Yogurt Cottony Cake .
We both are Ogura Cakes lovers!
Corn oil 65gm
135 gm Mango Yogurt
1/4 tsp salt
5 Egg yolk
65gm Superfine flour
5 egg white
75gm caster sugar (I used 60gms only)
1/4 tsp cream of tartar
- Beat egg yolk, whole egg, corn oil, mango yogurt and salt till foamy.
- Mix in flour slowly till well blended. Keep aside.
- Beat egg white till foamy add in cream of tatar, then add in sugar in 2 batches, continue beating until soft peak is formed or the egg white 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
- Pour in a 9" cake pan and using steam bake method (please refer here on the baking method ) and bake for 45 mins at 170°C
- Over turn the cake to cool.
I did not over turn the cake after baking this round, the cake turn our well! Hurray!
One for the record - Baked 2 Ogura Cakes ~ Pandan flavors and Coffee for friends in Miri during a recent all paid for trip that I won from Marriot Hotel!
The cakes rises to the top and no shrinkage!
Snap some photos before packed in containers!