Banana Ogura Cake

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Banana Ogura Cake by Elaine Kwan
Ingredients:
5 egg yolks + 1 whole egg
60g corn oil
90 g mashed banana
1/4 tsp Salt
80g Cake flour
5 Egg whites
1/4 tsp Cream of tartar
80g Sugar
Method:
utensil :7″ square or 8″ round pan, greased the sides and line the bottom.

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Method:
1. Whisk egg yolks, 1 whole egg and corn oil until frothy then add banana and mix well.  Sift in the flour and salt and mix again until well combined. Set aside while you prepare the meringue.
2. Using an electric mixer, whisk egg white, cream of tartar and castor sugar until firm peaks formed.
3. Mix 1/3 of meringue with yolk batter with a handwhisk.  Add another 1/3 portion and fold gently with the whisk. Then pour in balance of meringue. Fold gently using a spatula until no more streaks of meringue can be seen.
4. Pour batter into prepared pan and tap pan lightly to remove air bubbles.
5. Bake in a water bath for 70 minutes at 160°C. Remove from oven and unmould as soon as you can.

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Mix yolk, egg, oil, banana together with a handwhisk
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Then add salt and flour, mix until well combined.
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Next whisk egg white with sugar until firm peaks like this…
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Pour into prepared pan and bake with water bath method
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Tadaa! Done!

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55 thoughts on “Banana Ogura Cake

  1. chloe

    Hi Jeannie. Your banana ogura looks very good – tall and fluffy. just wondering – you need to grease the sides of the pan for this banana ogura? I like cakes with banana and hope to try it soon. thank you.

    Like

  2. Shirley

    Hi jeannie, I only have 9″ round pan, can u pls advise me how to increase the recipe in order to get a tall nice round Ogura Cake like yours!!! 😭 I tend to do this cake for coming Father’s Day !!!! 😁 thks

    Like

    • jeannietay

      Use the creamcheese ogura recipe if you don’t want to banana in your cake. Use all purpose flour to replace cake flour. NOT SRF!

      Like

  3. Cannice

    Hi Jeannie, need to invert this cake after baked? The top brown layer of my cake would stick to the cooling rack after inverted resulting in broken skin, do u experience this? How to prevent this?

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  4. Esther Toh

    Hi Jeannie I followed your instructions but my ogura sides are crumbled , though the top is a nice roundish shape .. Can u advise how to get the nice straight and tall sides ?
    Is it normal that the ogura will sink once out of oven ? I see yours still look nice and doesn’t sink

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    • jeannietay

      Hi Esther, It will sink a bit because this is a very soft spongecake so you have to bake it well and make sure it’s dry enough. When you removed from the oven, invert when you see the cake has pulled away from the side of the pan and quickly remove the paper lining and invert back to cool. If you can hear squishing sounds when you press on the cake, means it is not ready yet so bake a few more minutes.

      Like

  5. June

    Hi Jeannie, you baked such perfect ogura cakes. I have been reading a lot of your advice but still didn’t succeed in baking a good one. I have problem with the top of cake sticking to the cooling rack when I invert just for less than a minute to remove the paper lining. I am left with a faceless ogura cake! Is it because my cake top is not brown enough even though my cake is baked ? Appreciate your advice. Thanks.

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    • jeannietay

      Yep you should bake it longer. Also to invert the cake back immediately after you have removed the lining paper and allow cake to cool top side up. Try inverting on a non stick pan. It’s easier to handle.

      Like

  6. phyllis

    Hi Jeannie, i tried this recipe 3 times today… for the first time, i followed everything as per your recipe. It turn out under cooked. The second time, i followed everything except baking time, which i extended by 10 minutes. The bottom part is still under cooked, when i inverted the cake the cake collapsed quite a bit and hence i realised it’s still undercooked. The third time, followed exactly the same very carefully again and still has the same problem.. undercooked. I have made the cake successfully the first time i saw your recipe, but as i didnt have an 8″ cake tin then, i divided the batter into 2 portions, using a 6″ and 4″ tin. They were perfect. Would appreciate if you can help me with these questions:
    1)what you think is wrong with my attempts this time? I am using the recommended 8″ tin for these 3 unsuccessful attempts.
    2) i noticed that some ogura cake recipes called for soft peaks while some, firm peaks. Why are there differences and what effects of do the different peaks have on the final products?
    Thanks!

    Like

    • jeannietay

      Hi, oven temperature is a guide only, you have to know what works for your oven. Mine only use 155-160 for spongecakes. Any higher, it will crack. Yours can be cooler so you have to use your own judgement. If it collapse, then the cake is probably undercooked. You can beat meringue to soft or stiff, texture will be finer with soft. You can play around and experience till you like your version.

      Like

  7. Shweta

    Hi Jeannie, i tried your recipe..my cake has become extra brown but the bottom is still squishy..what do you think went wrong?

    Like

  8. FatCowFood

    Just finished making this and it turned out pretty good! The banana chiffon cake I usually make usually comes out much drier and makes too much so this is great. The bottom was a bit raw so I inverted and cooked a couple minutes more – the top crust peeled off (got stuck to baking sheet) and the top mushroomed a bit but whatever. It was pretty light in flavor so I topped it off with a drizzle of caramel and freshly sliced bananas and it was yummy. Got my eye on your Japanese cheesecake for my next baking adventure. 😀

    Like

    • jeannietay

      Hi! glad you like it, towards the end of baking time, press lightly on the top, if still squishing, bake it a little longer. If you want to dry the bottom, you need to do it with the cake top up!:P

      Liked by 1 person

  9. Yii

    Hi,
    I have tried Japanese cotton cheese cake twice but the surface cracked even though the texture inside n taste is fine. Juz to check with u, when u bake in water bath, do U put in lowest oven rack? What heating type u use? Top and bottom heat or juz bottom only? Cannot use fan forced right?
    Appreciate ur sharing. Thanks.

    Like

    • jeannietay

      I use castor and if fine, I usually give it a blend first. All my eggs are refrigerated. Separate them first before preparing the rest of the ingredients.

      Like

  10. Violet

    Hi Jeannie,

    I tried to bake the Banana Ogura cake. It rises very nicely at 160. However when I unmould it, I see pockets of holes at the side. May I know what could have gone wrong ?
    Let me know how to send you the picture if it’s easier for you to advise.
    Thank you in advance .

    Like

  11. Christina

    Hi Jeannie,

    I baked this cake yesterday and it was so good! Super light, fluffy, and moist.

    I was wondering how this recipe can be modified if I wanted to make a matcha version of it. If you have any ideas, I would love to know. Thanks so much!

    Like

  12. Esther

    Hi Jeannie,
    Thank you very much for sharing this yummy recipe.
    The cake turned out really soft and fluffy , can replace banana with durian or sweet potato ? Thanks !

    Like

  13. Sylvia Sim

    Good Morning Jeannie.
    Thank you for the sharing. It is a very nice and spongy cake. I love the texture of it. Can I use prune to replace banana?
    Regards Sylvia

    Like

  14. Nury

    Hi, Jeannie. Your ogura looks so fluffy and beautiful. It also seems like an easy recipe til I made it and failed it 😅 . The top of my cake was so promising. However wheni cut through the cake, it was wet. I added 10mins or so but it was still a wet cake, kinda gooey .. It was more like pudding.. 😥

    Like

    • jeannietay

      It may look easy but ogura cakes are one of the most difficult to bake because of the high liquid content. I suggest you bake sponge cakes that contain more flour to start with.

      Like

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