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Thursday, April 10, 2014

Orange Poppy Seed Cottony Cake II [Ogura]

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 
  1. 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.
  2. Add in poppy seeds, mix well. Set aside. 
  3. 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
  1. 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.
  2. 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.
  3. 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].
  4. 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].
  5. 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
Little Thumbs Up

17 comments:

Delphine said...

Hi Kimmy,

Good work and very nice cake, lovely.

Phong Hong said...

Hi Kimmy, I agree that your cake is one good looking cake! Nice to eat too hee..hee...

betty said...

As always, love your ogura cakes. Hope to try this bigger one out.

Kimmy said...

Hi Delphine, thanks.

Kimmy said...

Hi Phong Hong, I was really happy this time. The cake didn't crack and the colour was beautiful. Taste wise must be good cos' these days I have more people asking for it.

Kimmy said...

Hi Betty, it's worth while to bake a bigger cake cos' this cake keeps well in the fridge for up to 2 weeks.

Baby Sumo said...

Admire your beautiful, soft cake:)

Ann Low said...

Hi Kimmy, Your ogura cake looks so perfect, soft and most.
Thank you very much for your support to this month, LTU ~ Orange theme.

Kimmy said...

Hi Yen, it's a satisfactory attempt. I like it very much and was so happy to share it.

Kimmy said...

Hi Ann, you're welcome. Hope I have the time to do more recipes using orange.

Amy Baking Diary said...

Hi Kimmy! This is such a lovely cake.

Betty said...

Hi Kimmy again

May I know how long do you take to beat the egg yolks with the other ingredients to its smooth and creamy stage? Thanks.

Aunty Young(安迪漾) said...

Well done Kimmy!

Love the texture and the golden brown surface, wish i could sample!

Kimmy said...

Hi Aunty Young, this cake is good in every sense - taste, flavour, texture and look. Sometimes it may not turn out like this.

Anonymous said...

Sorry Kimmy, I left comment earlier today and confused you with another blogger. Phong Hong. Will try your cotton cake recipie in a round pan tonight. Thank you for posting:)

min said...

I tried this recipe today. I really love the texture. And it is not sweet. I think it is a good base to make layered cream cakes as well. Thanks

Kimmy said...

Hi Min, thanks for trying and the positive feedback. Do try to use it as a cake base and if possible let me know the outcome.

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