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

Lemon Coconut Cookies ~ 柠檬椰子曲奇

Deliciously crunchy and citrusy cookies, decadent with a hint of coconut.  You  can snack on them at any of the time of the day and mind you, they can be sinfully addictive.  Why not make them as a gift to your relatives and friends for the forthcoming festive season.




Lemon Coconut Cookies ~  柠檬椰子曲奇
Ingredients
170 gm butter200 gm caster sugar250 gm plain flour, sifted1 egg plus 1 egg yolk100 gm desiccated coconut1 Tbsp lemon juice1/2 tsp bicarbonate of soda1/4 tsp saltzest from 1 lemonMethod Beat butter and sugar till fluffy, add in eggs, blend well.Fold in sifted flour, zest and juice.Add in the desiccated coconut.  Mix till well combined.Roll into balls, place on parchment lined baking tray.  Do not press the dough.Bake in a preheated oven @ 180 deg.C for 15 mins. till golden brown.Yield :  54 cookies

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.

Chicken Floss Chiffon Cake ~ 鸡松戚风蛋糕

I kick start 2019 with  this  post  ....... Chicken Floss Chiffon Cake. 
This is another cake with a layer of chicken floss and topped with more chicken floss and a sprinkling of lightly toasted sesame seeds.  This time I baked this with my normal chiffon cake recipe.  The recipe is slightly different from the Chicken Floss Cake which I posted not too long ago.  But if you ask me, both cakes are equally good in texture and delicious.  Yumm is the word!







鸡松戚风蛋糕
Chicken Floss Chiffon Cake
Ingredients (A)
5 'L' egg yolks50 ml canola oil65 ml milk40 gm caster sugar85 gm plain flour1 tsp vanillaPinch of salt2 heaped Tbsp peanut butter or mayonnaise (I used peanut butter)Chicken flossLightly toasted sesame seeds(B) 5 'L' egg whites40 gm caster sugarMethod Beat egg yolks with sugar with a ball whisk, then add in oil followed by milk.  Whisk till well blended.  Sift in plain flour and add in salt and vanilla.  Blend well.In a clean bowl, whisk egg whites till frothy, then add in su…