Almond Meal Ogura


Recipe source from Aunty Young

Almond Ogura Cake
Ingredients: A

5 egg yolks
1 whole egg 1
1/2 tsp salt
60g corn oil
70g milk
40g superfine flour
60g ground almond (almond meal)

Ingredients: B

5 egg white
100g castor sugar
1/2 tsp cream of tartar or 1 tsp lemon juice

IMG_4202Method :

Line the bottom of a 7″ square pan. Preheat oven to 160C.

1. Beat the egg yolks, whole egg, salt, corn oil and milk until creamy before adding the sifted flour and almond meal. Mix until thoroughly combined before setting aside and prepare the meringue.

2. Beat egg whites until foamy before adding the cream of tartar or lemon juice. Gradually add the sugar once the foam became fine. Continue beating to firm peaks.

3. Mix the meringue into the yolk batter in 3 additions, using a hand whisk or a spatula, folding until the batter is well combined.

4. Bake in preheated oven using water bath method at 160C for 30 mins before lowering the temperature to 150C and bake for another 30 mins. Remove water bath and continue to bake at 120C for another 5-10 mins to make sure the bottom of cake is dry.
5. Unmould and invert on a rack, peel off the lining before inverting back up and cool completely.





  1. Hehe…. You’re so fast! I’ve only just posted it yesterday and you’ve already baked it! Thanks for linking back to my blog.

    Liked by 1 person

    • jeannietay said

      At first I was planning to bake the chiffon version but my success rate for chiffon very low so when I saw your ogura, I quickly switch and bake….really awesome recipe! Thanks so much for sharing:)


  2. Hanhhuynh said

    Your cake look nice and yummy, love it. Can you tell me the egg what size or how many gram for each. Thank you


    • jeannietay said

      I usually used 60 – 65 g eggs


  3. Hanhhuynh said

    Thank you for quick reply, I will try it soon. Love your blog.


  4. phoebe said

    Would like to check is top flour consider superfine flour?


  5. June said

    Can I use cake flour instead of superfine flour


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