Skip to main content
logo
Food Advertising by

Greentea Ogura Cake


Not too long ago, in many food blogs, there was a rave about this Ogura Cake aka 'Xiang Si  Cake' which in Chinese literally means 'lovesick' or  'pining for a loved one'.  'Ogura' is a common Japanese name.  This particular cake hails from a bakery chain called Family Bakery in Batu Pahat, Johore, a southern state in Malaysia.  I've no idea why this particular name is given to the cake, perhaps the bakery wanted to create a unique name so that customers will be curious about it and try this cake out of curiosity.... marketing strategy?  The texture of this cake is more or less like the chiffon cake, soft, light and cottony.






Recipe for Greentea Ogura Cake

    Ingredients
    • 70ml  water 
    • 5 gm Greentea powder
    • 40 ml vegetable oil
    • 1/4  tsp salt
    • 55 gm plain flour
    • 4 egg yolks + 1 whole egg
    • 150 gm egg whites
    • 1/4 tsp creamof tartar
    • 70 gm sugar
    • 1  Tbsp black sesame seeds, lightly toasted
    Method
    1. Mix water with the Greentea powder, set aside.
    2. Whisk egg yolks, whole egg, oil and Greentea paste until well combined.
    3. Sift in the flour with the salt a little at a time and mix until smooth and lump free.
    4. Beat egg whites until foamy before adding in the cream of tartar.
    5. Gradually add in sugar and continue to beat until  soft peaks form.
    6. Fold 1/3 of the egg whites into the Greentea mixture until well combined.
    7. Add the mixture into the remaining egg whites and fold gently until well combined.  Use a ball whisk to run through the batter after mixing to ensure even mixing.  
    8. Mix in the black sesame seeds thoroughly.
    9. Pour batter into a parchment lined 7 inch square pan, even out the top using a spatula and give the pan a few firm taps to remove any trapped air bubbles.
    10. Bake @ 160 deg.C for 10 mins,  and @ 150deg.C for 50 to 60 mins.
    11. Remove from oven and invert the cake onto a cooling rack to cool.
    12. Run a spatula round the sides of the pan, unmould the cake and remove the parchment paper.
    13. Trim off the edges and cut with a serrated knife to serve.
 Note :  I didn't steam bake this cake, thus resulting in some cracks on the surface of the cake.

Comments

  1. Hi Cheah, finally you did it. Looks lovely even if it is not steam baked. Must try this way, perhaps it's more like baking chiffon cake.

    ReplyDelete
    Replies
    1. There were slight cracks on the surface, maybe because I didn't steam bake it.

      Delete
  2. Look so perfectly baked and I am sure it taste absolutely yummy too!

    ReplyDelete
  3. Wow, bake first time and got it so nice and perfect....I have to try a few times:D

    ReplyDelete
  4. I love the texture of this ogura cake. Yours looks so pretty and delicious!

    ReplyDelete
    Replies
    1. Yes, texture is somewhat like the chiffon, light.

      Delete
  5. Very well done, love the addition of black sesame seeds.

    ReplyDelete
  6. Hi Sokehan Cheah , the cake looks so like and yummy , I'm pinning it , thanks for sharing :).

    ReplyDelete
  7. very beautiful cake you made. i have to try this.

    ReplyDelete
  8. So springy and soft! I would love a slice with my afternoon tea!

    ReplyDelete
  9. Your cake is beautifully baked! I have yet to try at making this Ogura Cake!

    ReplyDelete
  10. What a lovely cake Cheah. It would be perfect with a nice cup of tea. Thank you so much for sharing...

    ReplyDelete
  11. Hi Cheah,
    Your green tea ogura cake looks nice and soft. Never try the non steam baked. Thank for sharing it work too;)
    mui

    ReplyDelete
  12. Wow.....nice! Looks like chiffon cake. I can eat a few pieces :D

    ReplyDelete
  13. ah, i made this cake and turned out amazing! a bit burnt on the top though. c: thank you for sharing,

    ReplyDelete
    Replies
    1. You're most welcome. Glad that you try the recipe!

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Sticky rice cake with red bean paste ~ 芝麻豆沙饼

I love red bean, be it  in kuih, mooncakes, rice dumpling or other pastries with red bean paste filling.   This was my first attempt at making the red bean paste from scratch and had to admit that it was really very time consuming.  Nonetheless this sticky rice cake or glutinous rice cake with red bean paste, was indeed very delicious especially when taken fresh from the pan.  I like it that it was not deep-fried but pan-fried with very little oil when using a non-stick pan.  Great to snack on with a good old cup of hot Chinese tea!











Recipe for Sticky Rice Cake with Red Bean Paste ~  芝麻豆沙饼 (adapted from 'here')

Ingredients

250 gm glutinous rice flour and extra to dust200 to 230 ml water360 gm red bean paste, homemade1/2 cup sesame seedsOil for fryingMethod Put glutinous rice flour into a mixing bowl.  Gradually add water to mix into a soft, pliable dough that doesn't stick to the hand.Cover dough with a wet piece of cloth and let rest for 15 mins. or more.Meanwhile, weigh the …

Wife Biscuit (Lo Por Paeng) 老婆餅

Happy New Year, everyone!   My first post for 2015 is 'Wife Biscuit' aka 'Lo Por Paeng', a soft and flaky pastry with winter melon filling which is a very popular delicacy in Hong Kong.  The ones that I find here are not the same as their  flaky counterparts, instead they are crispy and thin.   I've been surfing the internet for a recipe and I was very happy when I stumbled upon a Youtube video from SiuKitchen.   The video is in Cantonese and she gives very detailed steps on how to make these flaky pastries.   The pastries were good and stayed flaky and soft for three days in an airtight container.  I needn't have to reheat them in the oven toaster.





















Recipe for Wife Biscuit (Lo Por Paeng)  老婆餅 


Ingredients

Filling

120 gm candied winter melon, finely chopped5 ml oil15 gm caster sugar40 gm koh fun50 ml waterMethod Add sugar to the chopped winter melon, mix in the oil, water a…