I subscribe to a group on Facebook called “Baking Wonderland”, and recently I saw lots of mouth watering yummy looking Ogura cake photos posted to Baking Wonderland, all kinds of flavors too– vanilla, pandan, chocolate, coffee, mocha, mocha, passion fruit, pomelo honey etc… This is how I get to know Ogura cake. “Ogura” sounds like Japanese so i believe it’s a type of Japanese cake. I looked at all Ogura cake photos and they all have that moist, cotton-soft, fine texture that I always want for cake base, be it a sponge cake or cake roll. I have made sponge cake before but it didn’t turn out well enough for me– too dry, too dense and too rough (texture). I love chiffon cakes with all my heart– they are soft, moist, light and airy, but they don’t have that fine texture of a cake.
Needless to say, I rolled up my sleeves and started my concur on Ogura cake– let’s start the Ogura journey with the chocolate version.
End result? Just like some people said– it’s a cross between chiffon cake and egg-separated sponge cake. It’s moist, soft and the texture is more fine. While chiffon cake is very light, airy and sometimes a tiny bit dry, Ogura cake is moist, soft and more fine which kinda melt in your mouth, just like Japanese cotton-soft cheesecake– except it’s a chocolate cake. I read about some people complaining about the cake being too wet, I didn’t have this problem this time, and I wonder is it because my baking method is slightly different– I put the cake on a rack, with water tray on the rack below (steam bake method), rather than had the cake pan sitting in the water tray (water bath method)? The top crust of the cake (my favorite part of a cake!) browned very nice and doesn’t get sticky even after cooling (Yay!!). Flavor: full of chocolate goodness and not very sweet, fit our palates just right.
Chocolate Ogura Cake Recipe 巧克力相思蛋糕 #1 (makes one 9-inch cake)– adapted from Jane’s Corner: 巧克力相思蛋糕
Egg yolk mixture:
2 tbsp bittersweet sweet chocolate chips
50 ml milk
52 ml oil
1/4 tsp salt
5 egg yolks
1 whole egg
1/3 cup cake flour
1 tbsp unsweetened cocoa powder
Egg white mixture:
5 egg whites
1/4 tsp cream of tartar
1/3 cup sugar
- Preheat oven to 325°. Fill a shallow tray with tap water to half way and place the tray on the bottom rack. Place another rack on top of it– this rack is for the cake (so it is positioned at lower half of oven). Grease and line the bottom of a 9-inch cake pan.
- Place chocolate chips and milk in a big bowl over a double boiler, until the chocolate melts. Remove from heat. Use a balloon whisk to whisk in salt and oil until well blended. Cool slightly.
- Whisk in egg yolks and whole egg, one at a time, to the chocolate mixture. Mix well after each addition.
- Combine cake flour and cocoa powder. Sift flour mixture into yolk mixture in 3-4 batches, whisk to blend really well after each addition. Cover the bowl until egg whites are ready to fold in.
- Whip egg whites on high speed (KitchenAid speed 8) until bubbles are small and no clear egg white is visible. Add in cream of tartar, continue whipping on high speed (KitchenAid speed 8). Scrap the bowl if necessary.
- When the egg whites does not have visible tiny bubbles and turns white, gradually add in sugar. Continue on high speed (KitchenAid speed 8), scrap down the bowl. When the meringue looks glossy, reduce speed to medium low (KitchenAid speed 6 or even 4– this is to push out big air bubbles, producing a cake with tiny holes and thus a more fine texture). Whip until it is soft peak (soft curl tip on the whisk when lifted upside down).
- With a silicone spatula, gently fold in whipped egg whites to the yolk mixture in 3-4 batches, be sure there’s no egg white lumps in the batter. Pour the batter into cake pan slowly (this will avoid big air bubbles and last check for any egg white lump in the batter). Tap cake pan once. Bake for 50 minutes.
- Remove from the oven and inverted on a cooling rack until completely cooled.