Lychee Ogura




Lychee Ogura
5 yolks 1 egg
90g Flour
1 tbsp of lychee Paste (can use lychee cordial or pudding powder if cannot find paste. I too have difficulty finding it after using up my paste. Have to adjust the sweetness if using cordial or pudding powder)
85g milk
60g of oil
pinch of salt
200g egg white (from 5 eggs)
100g castor sugar (80g if you want it less sweet)
1/4 tsp Cream of tartar (or 1tsp lemon juice)
utensil : 7″square pan or 8″ round pan – use the normal pan and line the bottom. Water bath method so make sure your pans are not leaking!

1. Beat the egg yolk, whole egg, salt, lychee paste, oil and milk until fluffy.
2. Sift in flour, then mix it until well combined.
3. Beat egg white + lemon juice (or cream of tartar) + castor sugar until firm peaks form.
4. Mix into egg yolk batter, 1/3 portion of the meringue at a time , first use a hand whisk to mix gently and at the end, switch to spatula to lift batter from bottom to fold up. Keep doing this until a nice smooth batter is obtained.
5. Pour the mixture into prepared pan, shaking gently from side to side to even out the top.
6. Put pan into a larger pan and filled up with hot water (about 1/3 of the batter pan). Bake with preheated oven at 160’C for 30 min then turn down to 150’C for 20 min. Temperature is indicative only.
7. Once baked, remove from the pan immediately, inverted on a rack and let it cool. If the bottom is still slightly wet, invert the cake on a silpat and bake it at 120C for 10 minutes to dry it out. That means you bake it without the pan, putting the cake top side up directly on the silpat. Once done, transfer to a rack and cool completely before slicing. Note: Smeg oven temperature: 155C for 30 mins; 150C for 50 mins.








  1. popoise said

    Do i double the recipe for 9″ pan? And can i use strawberry emulco for the pink colour part?


    • jeannietay said

      I am using an 8″ pan so you would have to recalculate to fit 9″ size. Click on my Conversion page for Conversion chart. Yes you can use strawberry emulco.


  2. popoise said

    I dun understand.. 😦 it states there 0.790 meaning?


    • jeannietay said

      Popoise, my recipe is for 8″ using 6 eggs. So you divide by 8 and then times by 9 to get 9″ volume. The answer is 6.75 so it’s save to round up to 7 eggs. Do the same for all the ingredients.

      Liked by 1 person

  3. popoise said

    Ouhk ty btw what flour and oil did u use?


  4. Sim Ee said

    Hi jeannie

    Do I need to grease the side for ogura cakes?

    Btw all your cakes looks great 🙂


    • jeannietay said

      Hi Sim Ee, it’s up to you really. Sometimes I grease, sometimes I don’t. Just use a knife to release the sides and invert.


  5. How did you do the pink part? There were no instructions on how to do this. Love your chiffon cakes!!!

    Liked by 1 person

    • jeannietay said

      Divide batter into two portions and mix with a few drops of red colouring into one portion then scoop both the batter alternatively on top of each other to form the layers.


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