Basic Moist Sponge Cake aka Ogura Cake 原味相思蛋糕 - Light, soft, fluffy and moist plain sponge cake with a hint of vanilla flavour. A delicious stand alone cake flavour or a perfect base for fresh cream frosting cake. Easy recipe for home baking. Steam bake method.

相思蛋糕做了好几次， 每次尝试不同的口味都会有不同的惊喜。 它除了柔软外， 也带点湿润的口感， 吃起来一点都不会腻， 很适合当下午茶点心。 这次分享之前尝试过， 我觉得值得推荐的相思蛋糕，希望大家会喜欢！

Vanilla Butter Ogura cake Yields: 6″ cake INGREDIENTS: 3 egg yolks (Large about 65g) 1 egg 50g superfine flour, sifted 50 g full cream milk 1 tsp pure vanilla extract 20g vegetable o…

This recipe uses a large amount of eggs and a low baking temperature to give the cake a smooth, tight crumb. Great flavour comes from a combination of coconut oil and pineapple juice. The fluffiness is quite incredible.

This Zebra Ogura cake recipe shows you how to make the best ogura cake with beautiful zebra pattern through a video tutorial and tons of tips

Recipe refers to Patricia Lee’s Delicious Nyonya Kuehs and Desserts & Madam Manis ~ Talam Lapis Pulut Hitam Ingredients： 30g Black Glutinous Rice 96g Tapioca flour 30g Sago flour 8g Mung Bean flour 16g Rice flour 150ml Thick coconut milk 110g Sugar 250ml Water 3-4 Pandan Leaves, knotted Pinch Salt Food colouring (red and green) Method : Soak glutinous rice for few hours. Add the pandan leaves n 1tbsp sugar in black glutinous rice and boil it in medium low fire until rice becomes soft and breaks up. Set aside. Boil sugar with pandan leaves in 1 litter of water until sugar dissolved. Discard pandan leaves n set the syrup aside. Mix all the flour and salt together. Pour in coconut milk and mix well. Set aside. Pour (2) into (3) n stir well. Divide mixture into 3 portions.

This is the latest orgura cake I have made, swirled banana Ogura Cake I did a few version of ogura cake in the pass but hasn't got ac...

Banana & Chocolate Layer Moist Sponge Cake/ Ogura Cake 香蕉巧克力双层相思蛋糕. I love the combination of chocolate and banana. This cake is soft, moist, fragrant and best serve chilled. Can be kept in the refrigerator for 3-5 days and still taste good and remain soft and moist all times. Best sponge cake recipe. Birthday cake idea.

My previous bake was passion fruits with a cocoa layer [Passion Fruit Cocoa Cottony Cake]. This time, I'm using just passion fruit for flavour. The cake is of bright yellow colour and some black spots, these are the passion fruit seeds which are very crunchy. Lovely cake, lovely flavour from the passion fruit juice with milk, hmmm.... Last weekend, my hubby's aunties came visiting. I was So happy that finally I received a big Thumbs Up from them for the cottony cakes that I baked in front of other relatives. Many relatives have been eating my bakes but none ever bother to comment. Huh! this makes a big difference. 'Thanks Aunties for the 'booster' - compliments and encouragement. I'll share more flavours with you.' Ingredients for Egg Yolk Mixture [use 9" square tin] 75 gm superfine flour - sifted 1/4 tsp salt 5 egg yolks 1 whole egg 50 ml corn oil [3 tbsp] 80 ml passion fruit juice with seeds [obtained from about 2-3 passion fruits] - I used 50 ml passion fruit juice with 30 ml milk Place the dry ingredients in the mixing bowl and make well in the centre. Add in eggs, corn oil and passion fruit juice with milk and the seeds. Using a paddle hook, beat ingredients until creamy and well combined. Set aside. Pour 1 and 1/2 cups water into baking tray, place baking rack on the tray and preheat oven at 160 degrees C for 10 minutes. Ingredients for Egg White Mixture 5 egg whites 1/2 tsp cream of tartar 65 gm castor sugar Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until slightly foamy. Add in sugar in 3 batches. Whisk until soft to stiff peaks formed. Using a spatula, fold in 1/2 of the meringue into egg yolk mixture. Lift and fold until well combined, then add to rest of meringue. Fold again until well mix. Pour the batter into a 9" square tin [line base with baking paper at the bottom only]. Lightly shake the pan and the batter will spread out evenly. Steam bake in oven at 160 degrees C for 10 minutes. Reduce temperature to 150 degrees C and bake for a further 50-55 minutes. [Note: for the water bath, use 1 and 1/2 cups water for the duration of baking. This way the cake base will be dry after baking]. Remove from oven and invert the cake to cool slightly [about 5 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper]. Cool cake completely before slicing to serve or refrigerate for slicing and serving later. Notes: Visit this site for it's Nutritional Facts [here]

Fluffy like a cloud! This cake is the softest you've ever seen!

This is the latest orgura cake I have made, swirled banana Ogura Cake I did a few version of ogura cake in the pass but hasn't got achance to post it here for a record as my future reference. It is too soft until hardly stand still. That is also the reason I bake it in 7 inches cake pan and cause it grow taller. Ogura cake is something like chiffon cake but the texture is much moisture, probably is the reason of steam bake. I don't appreciate ogura cake but chiffon, I don't know why?! However, using it as a cake base for celebration cake or added with fresh cream and berries to become a layer cake could change my appetite. Strawberry cocoa ogura layered cakes Recipe adapted from Min ' s Blog with little changes Makes 7 or 8 inches square pan Vegetable oil 45g (A) Full cream Milk 60ml Salt 1/4tsp Egg yolk 100 g Whole egg 1 Cake flour 65 g (B) Egg white 200g Caster sugar 65g Tartar powder 1/2tsp For different colour and flavour (Add into the egg yolk batter) : For green tea flavour - 1 teaspoon of green tea matcha powder mix with 15ml of hot water For cocoa flavour - 1 teaspoon of varlhona cocoa powder mix with 15ml of hot water For Banana flavour - Replace full cream milk to 70g mashed bananas Line the base of a pan with baking paper. Grease the side of the pan with butter and coated with flour. Mix together ingredients (A). Set aside. Beat the egg whites until frothy then add the tartar powder. Gradually add in the caster sugar in 3 batches and keep beating until stiff peak foam. The meringue is slightly curd to one side when the whisk is lifted up and presenting smooth shinny texture. Fold the meringue into mixture (A) in three batches until well combined. Pour into the prepared pan and steam bake at lowest rack at 160C preheated oven for 60 to 70 minutes. (I place a baking paper at the top of the cake when it rise up, set and turn brown to prevent the cake crack. I do it in 4 second with fast speed to control the oven temperature meaning not to let the temperature drops too fast.) After baked, remove the cake from the oven and unmould. Shake it a little to loosen and place a baking paper on top then place a plate on top and turn upside down. Remove the cake pan and place another plate on it and turn it back to cool on a wire rack. My family like to eat cold ogura cake so I place it in the fridge after it completely cool down at room temperature. Sometimes I like to add fresh cream in the between of the cakes with fruits. Cocoa marble ogura cake Charcoal Zebra ogura cake Coffee marble ogura cake

Cottony cake with Oreo biscuits. Hope it turn out well. How much of it must I add? How to decide.....hmm guess best to do it piece by piece. That's what I did. Remove the cream from the biscuits [save it to whisk with the egg yolks and reduce the sugar in the egg whites]. Piece by piece, crushed them and 5 pieces should be enough cos' if too much the cake may have the 'dirty' look. Moreover, I'll be sharing the cake with my MIL who doesn't like cakes that looks 'dark'. The cake turns out perfect ..... spongy soft and the sweetness is just nice. Ingredients for Egg Yolk Mixture [use or 9" square tin] 75 gm superfine flour - sifted 1/4 tsp salt 5 egg yolks 1 whole egg 50 ml corn oil Cream from the 5 pieces Oreo biscuits 80 ml milk + 1 tsp vanilla essence 5 pieces Oreo biscuit - crushed Whisk eggs and biscuit cream in a mixing bowl until creamy. Drizzle in corn oil followed by milk. Continue beating until well combined. Add in the flour and salt. Using a paddle hook, fold until batter is smooth. Set aside. Pour 1 and 1/2 cups water into baking tray, place baking rack on the tray and preheat oven at 160 degrees C for 10 minutes. Ingredients for Egg White Mixture 5 egg whites 1/4 tsp cream of tartar 60 gm castor sugar Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until slightly foamy. Add in sugar in 3 batches. Whisk until soft to stiff peaks formed. Using a spatula, fold in 1/2 of the meringue into egg yolk mixture. Add in the crushed biscuits. Lift and fold until well combined, then add to rest of meringue. Fold again until well mix. Pour batter into a 9" square tin [line base with baking paper at the bottom only]. Shake the pan lightly and the batter will spread out evenly. Steam bake on the lower rack in oven at 160 degrees C for 10 minutes, then lower heat to 150 degrees C and bake for a further 55-60 minutes. [Note: for the water bath, use 1 and 1/2 cups water for the duration of baking. This way the cake base will not be soggy after baking]. Invert the cake after baking on a wire rack and let it cool slightly [about 5 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper]. Cool cake completely before slicing to serve or refrigerate before slicing if serving later.

I was first being introduced with Ogura Cake by a friend’s who is an expert in baking it. Ogura in Japanese means “lovesick”. So I presum...

这个班兰相思蛋糕，搞到我差点崩溃！ 一共烤了有四次之多，才达到我想要滑滑亮亮的表面！ 一切的一切，原来只要多烤10分钟！ 虽然表皮烤得厚一些，但却更香了！我喜欢！ 这一次的相思蛋糕烤好出炉，我连模倒扣了10分钟，才完全脱模待凉， 脱模的时候还是会心惊胆跳，担心蛋糕会沉会缩，一直盯着看。。。 真是有够折磨人的，自己把自己搞得差点精神崩溃，就快疯了。。。哈哈！ 待蛋糕全凉了就收进冰箱隔了一夜，才切掉边边拍照，看到那细腻的组织，一切都值了！ 材料与做法 蛋黄 - 100g（Omega 蛋） 全蛋 - 1个（Omega 蛋） 葡萄籽油 - 60g 班兰精华 - 50g 清水 - 30g 低筋面粉 - 70g 蛋白 - 200g（Omega 蛋） 原蔗糖 - 70g 模具 7寸四方摸 温度 蒸烘法， 以170度，单单上火中下层，烤40分钟， 再转至150度，上下火中下层继续烤40分钟，或至熟。 （时间温度可依自家的烤箱温度而做更改） 蛋黄里加入一颗全蛋，加入葡萄籽油搅拌均匀，加入班兰精华和清水搅拌均匀。 直接筛入低筋面粉，搅拌均匀至无粉粒，成为光滑细腻的蛋黄糊。 我有用网筛来过筛蛋黄糊。 蛋白用打蛋机一口气以快速搅打至开始产生粗泡，继续搅打至比较细的泡沫， 分3次加入细砂糖，继续搅打至蛋白霜提起时是呈条状（差不多1寸半）， 摇一摇也不会掉下来即可。 将1/3的蛋白霜加入蛋黄糊里搅拌均匀，再把蛋黄糊倒入剩下的蛋白霜里， 搅拌均匀至顺滑无颗粒即成相思蛋糕糊。在蛋糕糊倒入模具时， 双手可以提高些倒入蛋糕糊，可以帮助去除大气孔，再抹平表面即可烘烤。 烘烤一出炉马上脱模，不需倒扣，待凉即可切片享用！ 我很不明白，烤好的相思蛋糕边边总是这样。。求解。。 完成！

Cakenya Lembuttt bangett, membal diteken balik lagi berasa nyes makan kayak kapass. Resep ini no pengembang ya :

最近在FB狂吹“相思”风，我也被吹到头发乱~~ 说真的，我没吃过真正的相思蛋糕，唯有一做，方能解馋和满足好奇心。 哪知，一吃就爱上了，我的家人也同样喜欢。 我相信喜欢吃7风的你就会喜欢这个相思蛋糕 ❤ 如果你常来看我的话就会发现我很少做重口味的蛋糕，因为我喜欢轻蛋糕，像这样轻盈的蛋糕，吃了感觉会飘上来（夸张），哈哈~~~~~ 口感湿润带绵密，很好吃~ 香兰相思蛋糕 （食谱参考自 Siew Hwei ） A) 粟米油 65 香兰汁 80ml 盐 1/4小匙 蛋黄 100g 全蛋 1个 pandan paste 1滴 B) 香港面粉 65g （过筛） C) 蛋白 200g 幼糖 55g （嗜甜者可再增加） 塔塔粉 一小撮 1. 混合(A) 用打蛋器略打至发泡，筛入(B)， 搁置一旁，避免吹到风 2. 蛋白和塔塔粉打至起泡，分3次加入糖打至 翻过来不会掉。 3. 取1/3蛋白霜入(1)中，轻轻混合后再倒入剩 余的蛋白霜内。 4. 倒入7''方模，底部铺纸，送入预热烤箱，160°C，60分钟。

I have baked this cake before using 6 eggs [recipe here]. Here is a bigger cake using 7 eggs. The cake turns out well, soft and spongy. Very fragrant orange cottony cake. Again, I didn't slice the cake for photo shots cos' is for praying at my MIL's place but be rest assured the cake texture is good as you can see from the edges. With poppy seed added, it looks good [not that plain....] Ingredients for Egg Yolk Mixture [use 9" x 9" square tin] 75 gm superfine flour - sifted 1/4 tsp salt 6 egg yolks 1 whole egg 60 ml corn oil [4 tbsp] 80 ml fresh orange juice [from 1-2 oranges] Zest of 1 orange 2 tsp poppy seeds Place the dry ingredients in the mixing bowl and make well in the centre. Mix flour with corn oil, orange juice and zest. Using a paddle hook, beat ingredients until well combined. Add in egg yolks and beat until smooth and creamy. Add in poppy seeds, mix well. Set aside. Pour 1 and 1/2 cups water into baking tray, place baking rack on the tray and preheat oven at 160 degrees C for 10 minutes. Ingredients for Egg White Mixture 6 egg whites 1/2 tsp cream of tartar 65 gm castor sugar Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until slightly foamy. Add in sugar in 3 batches. Whisk until soft to stiff peaks formed. Using a spatula, fold in 1/2 of the meringue into egg yolk mixture. Lift and fold until well combined, then add to rest of meringue. Fold again until well mix. Pour into a 9" square tin [line base with baking paper at the bottom only]. Smooth the surface with a spatula and steam bake in oven at 160 degrees C for 40 minutes, then reduce heat to 140 degrees and bake for another 20 minutes [Note: for the water bath, use 1 and 1/2 cups water for the duration of baking. This way the cake base will be dry after baking]. Invert the cake after baking and let it cool slightly [about 10-15 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper]. Cool cake before slicing to serve or refrigerate for serving later. I'm sharing this post with Little Thumbs Up April 2014 Event - Orange organised by Bake For Happy Kids and My Little Favourite DIY hosted by Anncoo Journal

baking mom

做了鲜橙口味的相思蛋糕，当然嘛也要做这个，也我最爱其中之一的口味， 鲜橙加可可粉，很赞的哦！ 昨天刚刚从清迈旅游回来，逍遥快活了几天，人也变得有点懒了。。呵呵！ 今天就先分享之前就做好的相思蛋糕贴，祝大家视吃愉快！ 我还要继续收拾去，因为买了好多的心头好，好开心哦！ 这个乌噜噜的相思蛋糕，再加上阴天，真的是很难拍也， 调来调去总是差那么一点，唉～还是随便拍吧， 因为身边还有很多人在等着吃蛋糕，不可以拍太久，哈哈哈！ 材料与做法 蛋黄 - 100g（Omega 蛋） 全蛋 - 1个（Omega 蛋） 葡萄籽油 - 50g 鲜橙汁 - 80g 橙皮茸 - 1小匙 低筋面粉 - 50g 黑可可粉 - 20g 低筋面粉和黑可可粉拌均匀备用。 蛋白 - 200g（Omega 蛋） 原蔗糖 - 70g 模具 7寸四方摸 温度 蒸烘法， 以170度，单单上火中下层，烤40分钟， 再转至150度，上下火中下层继续烤30分钟，或至熟。 （时间温度可依自家的烤箱温度而做更改） 蛋黄里加入一颗全蛋，加入葡萄籽油搅拌均匀，加入鲜橙汁和橙皮茸搅拌均匀。 直接筛入面粉，搅拌均匀至无粉粒，成为光滑细腻的蛋黄糊。 蛋白用打蛋机一口气以快速搅打至开始产生粗泡，继续搅打至比较细的泡沫， 分3次加入细砂糖，继续搅打至蛋白霜提起时是呈条状（差不多1寸半）， 摇一摇也不会掉下来即可。 将1/3的蛋白霜加入蛋黄糊里搅拌均匀，再把蛋黄糊倒入剩下的蛋白霜里， 搅拌均匀至顺滑无颗粒即成相思蛋糕糊。在蛋糕糊倒入模具时， 双手可以提高些倒入蛋糕糊，可以帮助去除大气孔，再抹平表面即可烘烤。 烘烤一出炉在桌子上轻顿一下散热，然后马上倒扣，待凉即可切片享用！ 我试着连模倒扣，蛋糕体没有回缩，表皮也没有皱纹，漂亮极了！ 相思蛋糕是晚上烤好，然后我用四个杯顶着模具的四个角， 连模倒扣至隔天中午才脱模，蛋糕体没有回缩，表皮没有皱。 左边是单上火烘烤了40分钟，右边是上下火烘烤了30分钟。 很明显的看到蛋糕体有矮了一点，就是烘烤完毕，蛋糕烤得熟透了。 完成！

I have been baking cottony cakes of various flavours including this one but I didn't realise that I have not posted the recipe. This cake was baked for my neighbour. I only get to try the cake when I trimmed off the edges. The cake rose beautifully but somehow did shrink a little. Very fragrant, tangy taste, soft and spongy cake. Ingredients for Egg Yolk Mixture [use 9" square tin] 75 gm superfine flour - sifted 1/4 tsp salt 5 egg yolks 1 whole egg 60 ml corn oil 80 ml orange juice [from 1-2 oranges] zest of 1 orange Place the dry ingredients in the mixing bowl and make well in the centre. Add in eggs, corn oil and orange juice. Using a paddle hook, beat ingredients until creamy and well combined. Set aside. Pour 1 and 1/2 cups water into baking tray, place baking rack on the tray and preheat oven at 160 degrees C for 10 minutes. Ingredients for Egg White Mixture 5 egg whites 1/2 tsp cream of tartar 70 gm castor sugar Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until slightly foamy. Add in sugar in 3 batches. Whisk until soft to stiff peaks formed. Using a spatula, fold in 1/2 of the meringue into egg yolk mixture. Lift and fold until well combined, then add to rest of meringue. Fold again until well mix. Pour the batter into a 9" square tin [line base with baking paper at the bottom only]. Lightly shake the pan and the batter will spread out evenly. Steam bake in oven at 160 degrees C for 40 minutes. Reduce temperature to 140 degrees C and bake for a further 20 minutes. [Note: for the water bath, use 1 and 1/2 cups water for the duration of baking. This way the cake base will be dry after baking]. Remove from oven and invert the cake to cool slightly [about 5 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper]. Cool cake completely before slicing to serve or refrigerate for slicing and serving later. Notes: Visit this site for it's Nutritional Facts [here]

There was a packet of dessicated coconut left in my pantry for months which has to be cleared. So I used it for this cottony cake which is soft and moist. The almond flavour is not very intense with the first bite but the dessicated coconut is more noticeable. Overall, it is yummy cottony cake with a bite. Ingredients for Egg Yolk Mixture [use or 9" square tin] 75 gm superfine flour - sifted 1/4 tsp salt 5 egg yolks 1 whole egg 50-60 ml corn oil 80 ml almond milk [dissolve 3 tbsp almond powder with 80 ml hot water/milk] - cooled 2 tbsp dessicated coconut [have some extra to sprinkle on top of cake] Whisk eggs in a mixing bowl until creamy. Drizzle in corn oil followed by almond liquid. Continue beating until well combined. Add in the flour and salt. Using a paddle hook, fold until batter is smooth. Then fold in the dessicated coconut. Set aside. Pour 1 and 1/2 cups water into baking tray, place baking rack on the tray and preheat oven at 160 degrees C for 10 minutes. Ingredients for Egg White Mixture 5 egg whites 1/4 tsp cream of tartar 70-80 gm castor sugar [I used 65 gm cos' almond liquid is sweet] Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until slightly foamy. Add in sugar in 3 batches. Whisk until soft to stiff peaks formed. Using a spatula, fold in 1/2 of the meringue into egg yolk mixture. Lift and fold until well combined, then add to rest of meringue. Fold again until well mix. Pour batter into a 9" square tin [line base with baking paper at the bottom only]. Shake the pan lightly and the batter will spread out evenly. Sprinkle some extra dessicated coconut evenly over batter. Steam bake on the lower rack in oven at 160 degrees C for 10 minutes, then lower heat to 150 degrees C and bake for a further 55-60 minutes. [Note: for the water bath, use 1 and 1/2 cups water for the duration of baking. This way the cake base will not be soggy after baking]. Invert the cake after baking on a wire rack and let it cool slightly [about 5 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper]. Cool cake completely before slicing to serve or chill in the refrigerator before slicing to be serves later. I'm linking this post to Little Thumbs Up August Theme - Eggs organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Baby Sumo of Eat Your Heart Out

相思蛋糕感觉不只是让人吃了会相思， 而且还是越做越相思呢！ 真是捉摸不住它的“心”。 蛋白过打或过度干性，会影响蛋糕表层。容易龟裂。 所以啊！还得勤力磨练一番才可以 。。。。。。 黑芝麻相思蛋糕 材料：7寸正方模（1个） A蛋黄 4个 全蛋 1 个 盐 1/4 茶匙 粟米油 50克 鲜奶 100克 低筋面粉 50克 黑芝麻粉 20克 A蛋白 4个 细砂糖 80克 白醋 （几滴） 做法 ： 1）蛋黄、全蛋、盐、粟米油、鲜奶用打蛋器打至起小泡。 2）筛入低筋面粉和黑芝麻粉再搅拌至滑与均匀备用。 3）蛋白+白醋打发，再分次加入细砂糖打至湿性发泡。 4）然后把蛋白霜混合在做法（2）的黑芝麻面糊里至均匀。（像戚风蛋糕的混合法） 5）把面糊倒入7寸的方模里，把空气敲出。 6）放入预热后的烤箱里，于蒸烤法１７０C ，烤６０分钟或至熟便可。 7）蛋糕烘好后，立刻取出，倒扣待凉后才切开享用。

You bake, She bake, everybody is baking this cake as it is a big hit recently among many Chinese bloggers and even in the circle of facebook friends and groups. With too many posting everywhere, really confused and mixed up who is the actual person who share this fantastic recipe. Any way a BIG thank you to her (She is Jasmine Ang, Right?) 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'! Ingredients A Corn oil 65gm Milk 80 ml 1/4 tsp salt 100 gm Egg yolk (about 6 Egg Grade A yolk = 108gm) 1 egg 65gm Superfine flour 1tsp Nescafe + 1tbsp hot water Few drops of coffee emulco Ingredients B 200gm egg white (about 6 grade A white ± 220 gm) 75gm caster sugar 1/4 tsp cream of tartar Method A Beat egg yolk, whole egg, corn oil, Nescafe, milk and salt till foamy. Mix in flour and coffee slowly till well blended. Keep aside. Method B 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. Friendly tips to share 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"

Light, spongy and airy with nice fragrance from earl grey tea, this delightful Earl Grey Chiffon Cake is a perfect dessert for your afternoon tea! #earlgrey #chiffoncake | Easy Japanese Recipes at JustOneCookbook.com

The Ogura Cake (相思蛋糕) 'bug' has been spreading all over the food blogosphere lately and fellow bloggers have be...

Baked this wonderful cake for a monthly gathering at a 'FOC' Health Therapy Centre [mainly old folks and people with some health problems]. A good choice for such gathering since this cottony cake is supposed to be low in fats, gluten and sugar. Moreover, it's soft, moist and fluffy [should be easily digestible, I hope so]. This cake is sufficient to serve 50 people cos' I managed to get 50 slices. Definitely worthwhile to bake for a party. I was happy the cake just shrinked a bit when cooled and the base was not soggy. NICE and definitely a keeper. Can also bake it into a marble cottony cake [just simply swirl the batters with a skewer] if you feel that the zebra pattern is not that nice... Ingredients [9 inch square baking tin] 6 egg yolks 1 egg 65 ml corn oil 80 ml orange juice [from 1-2 oranges] 1 tbsp brandy [can increase the quantity but must reduce the orange juice for stronger flavour] 65 gm cake flour - sifted - set aside 1/4 tsp salt 2 tbsp cocoa powder dissolve in 1 1/2 tbsp hot water and 1 tbsp brandy - mix into a paste, set aside 6 egg whites 75 gm sugar [can reduced to 65 gm] 1/4 tsp cream of tartar Line base of a 9" square tin with grease proof paper. I greased the sides, too and sprinkle lightly with a little flour [this way, the cake can be easily removed from pan after cooling]. Preheat oven to 170 degrees C. Place a baking tray on the lowest rack, pour in enough water [about 1.5 cups] for steam baking, then place a baking rack over it. Whisk egg yolks and 1 whole egg until creamy then gradually drizzle in the corn oil followed by orange juice and brandy [continue whisking while you add ingredients]. Whisk until well combined. Fold in sifted flour and stir until batter is smooth. Set aside. Use a cake mixer, whisk egg whites until frothy, then add in cream of tartar. Beat until soft peaks then gradually add in the sugar in 3 batches and whisk until stiff peaks formed. Do not over beat egg whites otherwise it may be difficult to fold in to egg yolk mixture. Fold in 1/3 of the meringue into the egg yolk mixture until combined. Then fold in the rest of the meringue lightly in two portions until well combined. Remove 1/2 of the cake batter to another bowl. Add in the cocoa mixture, mix well. Scoop the 2 batters alternately to create the zebra effect of the cake into prepared cake tin [using a small ladle, put the orange portion in the centre of tin and top with cocoa batter, shake the pan lightly and the batter will spread out itself]. Tap baking tray on work surface a few times to release trapped air bubbles before baking. Place it over the baking rack to steam bake cake in a preheated oven at 170 degrees C for 45-50 minutes [by then the water bath would have dried up]. Note: the duration also depends on individual ovens, for mine 50-55 minutes is just nice. Remove cake and invert it to cool for about 5 minutes [otherwise the cake base may be moist because of vapour from steam-baking]. Remove baking tin and the paper linings immediately and leave cake to cool on a wire rack [base facing upwards]. The cake may shrink a little when cooled because of less flour used [low gluten cake]. Turn the cake over when completely cooled. Refrigerate before slicing if preferred. Note: I usually chill the cake in the fridge before slicing. This cake tastes as good when chilled.

Chiffon cake is a very simple cake. Many people love this cake because of its softness, and light in texture. No need for complex techniques or hard to find ingredients. As the meringue acts as th

Experimented baking this purple sweet potato cake without using eggs, and it worked. Overall texture, soft! Almost like a pound cake. Although it doesn’t contain butter and eggs, but it is n…