Blueberries Yoghurt Ogura

IMG_6053 Blueberries Yoghurt Ogura
Ingredients:
5 yolks
1 egg
90g Flour
90g Blueberries yoghurt – prepare by blending 40g of natural yoghurt with 50g of frozen blueberries
60g of oil
pinch of salt

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Mix a couple of tablespoons of batter with some blueberry color. Put drops of that on top of the cake and use a toothpick to draw across the drops for the design.

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Overbeaten the meringue, cake rise too high and shrinks when cooled, resulting in wrinkly top!

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Luckily, the inside is still moist and fine, with mild taste of blueberries coming through. Quite delicious!

200g egg white (from 5 eggs)
70g castor sugar
1/4 tsp Cream of tartar
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!
Instructions:-
1. Beat the egg yolk, whole egg, salt, yoghurt and oil until smooth.
2. Sift in flour, then mix it until well combined. After this, I added a couple of drops of blueberry colour to give it a deeper color. Set aside.
3. Beat egg white and  cream of tartar  until foamy before gradually adding 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 to self: Smeg oven temperature: 155C for 75 mins.

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“This post is linked to the event Little Thumbs Up (May 2015: YOGURT) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai

16 Comments »

  1. Roxastribe said

    Gorgeous! Looks delicious!!❤️

    Like

  2. Is it advisable to replace the 90g blueberries yogurt with other fluid such as strawberry milk or fruit juices?

    But I feel that such fluid are not as dense as a yogurt as they are more liquid type so less viscous.In that case, what should I do? How can I thicken these liquids or change the proportions of other ingredients such that the final batter still has the right consistency and not too wet for an Ogura cake?

    Like

    • jeannietay said

      HI Adeline, you can use the juices but increase the flour to 90g

      Like

    • jeannietay said

      Sorry, I meant to say increased to 100g or you can reduce the oil to 50g

      Like

  3. Wow Jeannie! This cake is so perfectly baked and so pretty with the motifs!

    Zoe

    Like

  4. Hi Jeannie, I’ve yet to attempt an ogura cake, but looking at your beautiful cake with pretty lilac colour tempts me to try one soon!

    Like

  5. […] My Blueberries Ogura cake match perfectly with the Rosabelle dessert plate:) […]

    Like

  6. Adeline said

    Hi Jeannie, is your flour plan flour or cake flour? Because the banana ogura is cake flour, so I wonder if it’s the same for blueberry ogura. And if not, can I use cake flour?

    Like

    • jeannietay said

      yes you can use cake flour.

      Like

  7. Wai Fun said

    Hi Jeannie. Can I replace the oil with melted butter?

    Like

    • jeannietay said

      Yes you can, it’ll be more fragrant!

      Like

  8. Phoebii said

    Hi Jeannie,

    I tried baking the blueberry ogura yesterday, and it not only cracked badly, inside was also not really fully baked yet. Do you know what might be the cause?

    But it still taste good the next day🙂 soft but dense

    Phoebii

    Like

    • jeannietay said

      You probably baked on too high temperature. Lower it and bake longer, make sure you test for doneness before taking out.

      Like

  9. Charlene said

    I only have a 15cm normal cake pan.. should i just halve the recipe?

    Like

    • jeannietay said

      Yes you can do that

      Like

      • Charlene said

        thank you!

        Like

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