Sunday, September 3, 2017

Unicorn Ogura Cake

Ogura cakes has been very popular in the recent time, but I have never attempted to bake one
Until the homework of the month for homemadelovers was ogura cake, and in particular unicorn ogura cake, where we're challenged to play with colors in the cake
Okay, let's give a try :)
So this was my first try. At first I thought the texture would be something like chiffon cake, or sponge cake. But no, this was even better. It's like eating cotton (not that I ever ate cotton before LOL), moist cotton, yummy cotton. It's dangerously delicious, as it's so easy to eat
And I love the colors too

Fresh from the oven

Some slices for u? :)

Recipe as follows...
Original recipe is from Jeannie Tay

What you need:

5 egg yolks
1 egg
60ml vegetable oil
60ml fresh milk
85g plain flour
5 egg whites
1/2 tsp salt
100g caster sugar

  1. Preheat oven to 170degC. Prepare for au bain marie baking. Place a pan wider than the pan used for the batter in the oven. Line 18cm (7") square pan. Wrap half bottom of the pan with aluminium foil, one or two layers if you worry of leakage.  Bring a pot of water to boil (I used kettle)
  2. Beat eggs until thick over high speed. Lower speed,  add in oil, beat for a few seconds. Add in milk, beat again for a few seconds. Add in sifted flour and beat til just combined. The batter will not be too thick but not runny, either
  3. Divide batter into the same number as the color you want to use (mine was 4) into different bowls. Add in a couple of drops of food coloring. Fold in until the colors evenly combined. Set aside
  4. In another clean bowl, beat egg white over high speed until foamy. Add in sugar gradually. Keep beating until soft peak
  5. Divide the meringue evenly into the bowls with the colored batter. Fold in gently. Do not overmix!
  6. Spoon each color into the pan alternately until all batter used up, each about 1 heaped tbsp. Tap the bottom of the pan a few times to release trapped air bubbles
  7. Open oven door and carefully pour hot water onto the pan, just about 1/3 of the height. Very carefully, place the batter pan into the pan with hot water. Be extra careful, no need to rush!
  8. Bake for about 50mins. Check the doneness by tapping the top of the cake. When it's dry, it's should be ready
  9. Remove from oven, invert and gently peel off the baking paper. Invert one more time and let cool on a wire rack. Cut when the cake is totally cool

Okay, I was very happy with my first try, but somehow I felt it would have been a better cake if I baked a little longer. I felt the top should have been more brown and also the bottom part of the cake was too moist to my liking, especially on the second day
So, I gave it another go and this time I was more pleased with the result

The colors should have been a little lighter than this, though. This one was not so unicorn anymore LOL

This time definitely was more successful than the first one :)

Yummy! Nom nom :)


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