Green Tea Ogura

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Green Tea Ogura Cake

Yolk batter ingredients:-
1 Whole Egg
5 Egg yolk
90g Milk
60g Oil
100g Flour
15g Green tea Powder
1/2 tsp salt

Meringue ingredients:-
5 Egg whites
100g Caster Sugar
1/2 tsp cream of tartar

utensil: 7″ square or 8″ round pan, grease the sides and line the bottom.

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Method :
1) Using a hand whisk, mix together egg, yolks, milk and oil until well combined.
2) Sift in the flour and green tea powder and mix until combined. Leave aside while you prepare the meringue.
3) Use an electrical whisk to beat the egg whites until foamy before adding the cream of tartar. Beat a couple of seconds before adding the sugar gradually and continue to beat until firm peaks formed.
4) Fold meringue into the yolk mixture in 3 additions. Pour ready batter into the prepared pan slowly from a height to get rid of big bubbles. Shake the pan from side to side to even out the top.
5) Bake in a water bath at 155C for 65-70 minutes or until cooked. Press lightly on the center of the cake. If it springs back then it’s a good indication that it is cooked. Otherwise, bake a little longer and test again.
6) Remove from the oven and invert on to a non-stick pan; peel off the paper liner. Immediately invert back on to a rack and let it cool completely

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22 Comments »

  1. Anne said

    That looks really good , Jeannie ! I love all your sponge cake , always beautifully-baked😀 How did you make that heart design on top ? Maybe , I’ll make it tomorrow ……

    Like

    • jeannietay said

      Hi Anne, just add some color to some batter, and drop dots on the cake then use a skewer to slice through the dots.

      Like

  2. Chloe said

    Hi Jeannie. Beautiful texture. So for this are u using a 7 or 8 inch pan? And you grease the sides with butter or oil? No need to drop pan from height cos your cake has shrinkage! Awesome. Thanks chloe

    Like

  3. Chloe said

    Hi Jeannie. Beautiful texture. So for this are u using a 7 or 8 inch pan? And you grease the sides with butter or oil? No need to drop pan from height cos your cake has shrinkage! Awesome. Thanks chloe. Sorry I mean NO shrinkage.

    Like

    • jeannietay said

      Hi Chloe, this cake is baked in an 8″ cake pan. You can try the dropping technique if you must. Grease the side with butter or shortening is cheaper:P

      Like

  4. Nurul said

    Hello! (:

    I was looking through your recipes and they’re amazing! The top of your cakes are so flawless! I’m thinking to bake Durian cake with Durian Purée in between, to either use your Ogura cake or Sponge cake or Chiffon cake recipe for the Vanilla sponge. I’m avoiding Butter cake as it comes off as Heavy and dense. Looking for something airy and light (:

    Thank you so much. Hope you can advice me on this!

    ❤️

    Like

  5. NURUL said

    Hello! (:

    I was looking through your recipes and they’re amazing! The top of your cakes are so flawless! I’m thinking to bake Durian cake with Durian Purée in between, to either use your Ogura cake or Sponge cake or Chiffon cake recipe for the Vanilla sponge. I’m avoiding Butter cake as it comes off as Heavy and dense. Looking for something airy and light (:

    Thank you so much. Hope you can advice me on this.

    Like

  6. giselle said

    Hi Jeannie,
    May I know why this recipe has to grease side of the pan? Some recipe say dont grease side of the pan. Thank you!

    Liked by 1 person

    • jeannietay said

      You can opt not to grease if you prefer. I grease for easy unmoulding. If not grease, I have to use a knife to run round the side of the pan.

      Like

  7. charine said

    Hi Jeannie, The egg yolks batch doesnt use sugar, is that correct? Thanks!

    Like

  8. charine said

    Can I bake as per normal without waterbath? I am afraid the bottom will still wet if I bake with waterbath method. That happened when I bake japanese cheesecake.

    Like

    • jeannietay said

      Please use the normal non leaking pan to avoid water seeping into the cake. Can try baking with steam instead. However adjust the temperature accordingly.

      Like

  9. Jen Tan said

    Jeannie, the 8″ pan seems too small for the batter, have to throw the leftovers. The cake still soft but it shrunk alot.. If the top turned brown after 20mins of baking can I use aluminium to cover? Also can I use springform pans for your other water bath recipes. I used superlite flour & olive oil for this recipe. Will try again, can I used a 9″ pan if 8″ pan unable to hold the batter. Please advise. Thanks so much.

    Liked by 1 person

    • jeannietay said

      Hi Jen, if batter is too much, it means your meringue is over beaten. Should be soft/firm peaks the most. You should be able to even out the top without having to use a spatula to smooth the batter. Do not throw the extra, just fill up in muffin cups and put in to bake, at least you can still eat it. I like to place a baking sheet on the highest level to block direct heat if the cake gets too brown instead of using aluminium foil. I would not advise using olive oil unless you like the smell in all your cakes. You can use spring form pans, but need to wrap it in several layers of foil or place into another seamless pan before submerging into water.

      Like

      • Jen said

        Tks for yr prompt reply, Jeannie. Will try again & update you. Have a blessed day.

        Liked by 1 person

    • jeannietay said

      You can use 9″ if you like. Your cake will only be shorter but still beautiful.

      Like

  10. Joon said

    For all ogura cakes, do we need to invert the cake to let it cool before unmould the cake?

    Liked by 1 person

    • jeannietay said

      Oh no! you only invert it to remove the cake from the pan and peel off the paper liner. After that immediately invert it back up to cool.

      Like

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