MFF Johor: Ogura Cake famous in Batu Pahat

Time flies very fast, it is the mid of March now. This month, MFF event is coming from the state of Johor Darul Takzim. MFF Johor month is hosted by Annie @ Annielicious Food from Singapore. She often travels to Johor for food and groceries too. Please visit her blog for delicious and yummy food from this unique state. I've been to JB during my Uni training period (Most of my Uni friends are from JB). Easy tagging them along during training and able to go Singapore during the weekends. Mentioning about JB, lately my son keep pestering us to bring him to LegoLand... hahaha. Will visit there sooner or later.

(It is handy and portable bringing the Ipad to the kitchen, hehehe..)

Coming back to this MFF event. Wendy from Table for 2... or more encouraged me to bake Ogura cake for this round event. I'm very pleased to try out this recipe. I heard that Malaysian Chinese Bloggers baking this cake a hit! Not even that, there's a well known bakery chain named Family Bakery from Batu Pahat, Johor selling this delicious cake. Recipe and information I referred from Corner Cafe blog as mentioned by Wendy. Wendy thanks again. For me, Ogura cake tasted like Japanese cotton cheese cake.

I've bake the original vanilla flavour

Recipe:
85gm cake flour (I used rose flour)
15gm custard powder
¼ tsp salt

55gm canola oil
70gm milk
5egg yolks (I used large eggs)
1 whole eggs
30gm icing sugar
1/2tsp of vanilla bean paste (I used vanilla essence)

5 egg whites
70gm caster sugar
¼ tsp cream of tartar

Filling: ¼ cup of mock cream.

Preparation:

1. Preheat oven to 150°C. Grease and line a tall 20cm square cake tin. (I used 7” square cake tray). Get another tin that is slightly larger than the cake tin and fill it with hot water (It is like water bath method), carefully fill the larger tin with hot water to come up about halfway larger tin with hot water into the preheating oven.

2. Sift cake flour, custard powder and salt 3 times and set aside. Mix oil, milk, egg yolks, whole egg, vanilla and icing sugar, and whisk well to combine. Sift the flour mixture, in about 3 to 4 batches, into the egg mixture and lightly whisk in well after each batch. Set aside.

3. With an electric beater, beat egg whites and cream of tartar until soft peaks formed. Gradually add in caster sugar, a tablespoon at a time, and continue to beat until stiff peaks formed.

4. Fold 1/3 of the beaten egg whites into the flour mixture first, then repeat two more times with the remaining beaten egg whites.

(A very smooth top surface once baked)

5. Pour batter into the prepared cake tin. Tap the tin once on the bench top to get rid of any large air bubbles and place the cake tin inside the larger tin with hot water in the oven. Bake in this water-bath for about 1 hour, or until cooked when tested.I've used more than 1 hour to bake mine. Tsk..Tsk..Tsk...

6. Remove cake tin from the oven, give it another tap on the bench top then leave it for 5 minutes to cool down slightly. Carefully turn out onto a tray (or rack) lined with tea towel, discard lining paper then flip cake over to a cooling rack so it is right-side up and let cool completely.

7. Let the cake cool completely before cut horizontally into two halves and spread a generous amount of mock cream.

8. Sandwich with a thin layer of mock cream. Too much will make the cake tad sweet.

Serves it in slices

This is my first attempt, how is it?

Here are my reviews:

I found that mine was a bit too moist. But it is ok when I keep inside the fridge to chill. Should I reduce the eggs?

Although my topper part wrinkled but the cake height maintained.

Ogura cake is light, soft and have a very fine cottony texture. With custard powder, it makes the cake looks ivory yellow and divine. In a nutshell, I bake this Ogura cake as my submission of MFF ~ Johor month hosted by Annie of Annielicious Food.