Friday, March 27, 2015

Kaya Jam Ogura Cake ...... a traditional cum western combo

When I came across Kimmy's apple jam cottony cake posting last month I already earmarked to try out the recipe. My last attempt making Ogura cake was more than 2 years ago and during then I was still pretty clueless towards baking but somehow I can't recall now how the cake turned out. Based on the long time gap as to why I haven't revisit making the Ogura cake I reckoned the outcome then must have not been satisfactory.

This time round I was encouraged by the simplicity of the given recipe by Kimmy's blog and have adapted the recipe to our household's preference.

Kaya Jam Ogura Cake

90g Superfine Flour / Cake Flour (sifted)
1/2 tsp Salt
6 Egg Yolks
1 Whole Egg (Grade A Eggs above 60g)
72ml Corn Oil
2-3 Tbsp Kaya Jam (I used store bought Srikaya)
72ml Evaporated Milk

6 Egg Whites
1 tsp Lemon Juice
60g Castor Sugar

Toppings :
Walnut Crumble Toppings (optional) as I have still leftovers stored in the freezer from the making of the cheese cake last month.



Directions :

  • Line and grease the bottom of a 9" x 9" square baking pan with parchment paper. 
  • In a mixing bowl, combine flour and salt together to form a well opening in the centre. Add in egg, corn oil, kaya jam and milk. 
  • Using a stand mixer or electrical hand mixer, beat ingredients until creamy and well combined. Set aside.
  • Preheat the oven at 160C degrees, remove the oven's baking tray and pour in 2 cups of water into the tray and place the baking tray back to the middle lower rack.
  • In another separate clean bowl, whisk the egg whites until frothy, add in sugar in 3 batches followed by lemon juice. Continue whisking at high speed until soft stiff peaks formed.
  • Using a spatula with light swift folding strokes, fold in 1/2 of the meringue into the egg yolk mixture until well combined. Add in the rest of the meringue (egg white batter) to the mixture and continue folding until thoroughly mix.  
  • Transfer batter into the cake mould and lightly shake the baking pan to even out the batter.
  • Sprinkle crumble toppings over the top of batter. 
  • Steam bake in oven at 160C degrees for 10 minutes. Then lower the heat to 150C degrees and bake for another 55-60 minutes.
  • Remove cake from oven after baking. Drop the cake pan at the height of 30cm onto the table top to release the trapped hot air in the cake to reduce shrinking and sinking. Invert the cake on a wire rack and allow to cool slightly before removing the baking paper.
  • Cool cake completely or refrigerate before slicing. 



The cake turns out airy and cottony with the texture of chiffon cake. 

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