Vanilla Ogura Spongecake with creamcheese filling

IMG_1548Recipe:- Pan size: 7″ square or 8″ round ~

Line bottom and lightly grease the sides

Ingredient A:

50g Corn oil
5 Egg yolks n whole egg 1- Grade B (60g)
70g Cake flour or All purpose is fine too
70ml Fresh milk &
1 tsp vanilla extract
Ingredient B:

Egg white 5
80g Castor sugar
1/2 tsp Cream of Tartar

1. In a large mixing bowl, hand whisk egg yolks, oil, milk, whole egg until pale and well combined then sift in the flour and mix until smooth. Cover n Set aside.
2. In another clean dry bowl(make sure it’s oil free too!) use an electric whisk (or stand mixer if you have one) whisk the egg white until foamy before adding cream of tartar. Continue whisking until thick foams before slowly adding sugar and continue whisking until stiff peaks form or if you can be gentle, just until soft peaks is fine. I find mixing soft peaks meringue into the yolk batter is easier than stiff peaks.
3. Fold meringue into egg yolks batter gently, 1/3 portion at a time until you get a nice creamy batter that can be poured into your cake pan easily. You can use a handwhisk to fold in the meringue and at the end, switch to a spatula to scrap the bottom of the batter and fold up gently to ensure even mixing of the meringue into yolk batter. Remove a couple tablespoons of batter and mix with a tablespoon of bamboo charcoal powder.  Pour half the cake batter into the pan, then drop a few spots of  bamboo charcoal batter on top, give it a few swirls with a knife.  Top up with remaining half batter and lastly add the bamboo charcoal batter on the top for the marbling effect. Gently shake the pan from side to side to even out the batter before baking in a steam bath for 1 hour 10 minutes at 140C. Please take note that temperature is only indicative here.


This portion is enough to sandwich two 7″ cake


Slice across and ready for cream cheese filing…spread on the bottom half


Like this…


Replace the top half and chill thoroughly before cutting off the edges and you get this perfect looking cake:D

Once cooled completely, slice across the cake and spread cream cheese evenly on the bottom piece.  Replace the top piece and chill for several hours before slicing. Keep unfurnished cake refrigerated.  The cream cheese filling makes this cake even more delicious! Cream cheese filling:- Beat together 100g creamcheese and 60g butter (both softened) until creamy before adding 120g of icing sugar slowly until creamy and thick. Can reduce the icing sugar if you prefer thicker frosting. Enjoy! IMG_1552 IMG_1550



  1. Liz said

    What a perfect looking sponge. The grains are so homogenous and perfect. Thanks for sharing!


  2. jeannietay said

    Thanks Liz, I love your bakes too, have bookmarked a few for trying:D


  3. Alison chiam said

    OMG you are like the queen of ogura cake 🤗 I love all of your ogura cake recipe I tried some of them and loved it ❤️quick question: how do you avoid making the top part of the cake stick to the wire rack ☹️ I want a beautiful Gouda cake like yours but it always stick and shrinks a bit so I’m kinda discourage that doesn’t mean that I won’t keep trying 💪🏻 if you have a answer that would be appreciated 🙂
    -a random 16 year old that loves baking

    Liked by 1 person

    • jeannietay said

      Hi Alison, an easy way to unmould use a non-stick pan or a light plastic chopping board. Invert the cake onto the pan or board, peel off the lining, place a new piece of baking paper over the newly exposed bottom and invert it onto a rack to cool.


  4. Hi Jeannie, the spongecake Queen, your ogura spongecake looks perfect! The texture is so so fine and gorgeous.


    • jeannietay said

      Thank you Veronica, it’s lovely with cheese slices! you should try it!


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