This cake is incredibly soft, like cotton, with a softer texture than chiffon cake. From its name, you might think that the recipe for Ogura Cake originates from Japan. However, its origins are quite far from the ‘Land of the Rising Sun.’ Ogura Cake actually hails from Batu Pahat, Malaysia. Some sources suggest that Ogura Cake is a recent innovation by local bakers in that region.
Why Named Ogura?
Allegedly, there was a woman living in Batu Pahat who missed her husband, who had gone to Japan. After waiting for so long, it turned out that her Japanese husband had died without a clear cause. To commemorate her love, the woman made a cake named after her husband, Ogura. The story spread widely, along with the cake recipe. In China, Ogura cake also has its own version, known as “xiang si” and “gao,” which means love sick cake.
Chocolate Ogura Cake Recipe
Ogura cake may look similar to sponge cake at a glance. However, when touched or tasted, the cake’s texture resembles chiffon cake – soft and light, but not dense. Unlike chiffon cake, Ogura cake requires a special baking technique, which is the au bain marie or hot water bath method.
Read also: Getting to Know the Au Bain Marie Technique.
To achieve a super soft texture for the cake, it’s also important to choose the right type of flour. Use low-protein cake flour for cakes with a light and fluffy texture.
Read also: Recognize Types of Wheat Flour and Tips for Choosing It.
Super Soft Chocolate Ogura Cake Recipe
Ingredients
Basic Batter Ingredients
- 5 egg yolks
- 1 whole egg
- 80 ml vegetable oil
- 1 packet instant coconut milk (65g)
- 55 g low-protein wheat flour
- 30 g dark chocolate dutch process cocoa powder
Meringue Batter Ingredients
- 5 egg whites
- 100 g granulated sugar
- ½ tbsp lemon juice
Instructions
Prepare the Pan:
- Begin by preparing the baking pan. Use a detachable round pan with an 18 cm diameter or a square pan measuring 20 x 20 cm.
- Grease the pan with butter or margarine and line the sides and/or bottom with baking paper.
Prepare the Basic Batter:
- Start by separating the egg yolks and whites. You’ll use 5 egg yolks and one whole egg for the basic batter, and the 5 egg whites for the meringue.
- Add vegetable oil and instant coconut milk to the egg yolks and mix akewell using a balloon whisk.
- Add low-protein wheat flour and cocoa powder to the batter, preferably sifted, and mix thoroughly using a balloon whisk. (Choose premium cocoa for a delicious chocolate flavor and aroma.)
Prepare the Meringue Batter:
- Make the meringue by whipping the egg whites with lemon juice. Start at high speed, then add the sugar in three stages. Whip until soft peaks form.
Combine the Batters:
- Pour the basic batter into a large bowl. Take the meringue batter and add it to the basic batter. In three or more stages, gently fold them together using a spatula.
Baking:
- Pour the batter into the prepared pan and bake with the au bain marie system for 45 minutes with the lower heat source, and an additional 5 minutes with the upper heat source, at a temperature of 170°C (adjust according to your oven).
