Orange Ogura Cake

Hi hi everyone! Hope that you are having a great weekend and a happy Easter holiday for those who celebrated. Now another weekend is coming..lol....Sorry for my m.i.a for so long. I have been waiting for my netbook to recover from the nasty virus. My netbook have been really sick since end of last month. Window would not open and the monitor is blank and grey in color > <
All my pictures and drafts can't be retrieve. I have to draft, bake again and take some more new pictures. In the meantime while the netbook is under repair I have to use my VERY old laptop and iPad to draft my post...LOL   I would like to apologIze to  Ann for my super late support :p




This Orange Ogura cake is full of orange scent and it is so fluffy and soft ^_^

 Zoe and I were very honored to have Ann from AnnCoo Journal to be LTU host for the month with her theme is 'orange'.  My kids love oranges, they love it in jellies, cakes or cook it in a dish ;) I picked this Orange Ogura Cake from Ann's blog. I normally baked my ogura cake in water bath by immersing about 1/4 of the baking tray into another bigger baking tray of boiling water to baked. As for this cake it is slightly difference. This cake is place on the lower baking rack and the tray of boiling water is place on the lowest rack to do the water bath baking. And the result.... The cake is fluffy and soft, it is full of orange aroma. The most excited was this cake comes out of the oven with smooth top with no crack at all. I am so happy ^_^ thanks to Ann for sharing this recipe.

SEE!! the smooth top....I am overwhelming to see it ^_^

Orange Ogura Cake
Recipe source: from Anncoo Journal
- originally from Jane and Li Shuan

Ingredients:
70 g orange juice
40 g vegetable oil
1/4 tsp salt
55 g Hong Kong /plain flour or cake flour
zest of 2 oranges
4 egg yolks + 1 whole egg (mine was 75g each with shell)
150 g egg white
1/4 tsp cream of tartar ( I replace this with 1/4 tsp of salt)
60 g castor sugar

To Do:

•  Line baking sheet at the bottom of an ungreased a 7 inch square pan. Preheat the oven to 160C with a tray of boiling watering the most bottom rack.
• Whisk egg yolks and vegetable oil until forthy and add orange juice, mix well. Stir in flour and orange zest, mix well, set aside.
• Using an hand mixer, whisk egg white, cream of tartar ( 1/4 tsp of salt here) and castor sugar till peak form (not stiff)

Soft peak form meringue. You can see the peak curd back like the above picture.

• Mix 1/3 of meringue with yolk batter with a rubber spatula. Then add in the balance of the meringue. Fold gently to mix well.
• Pour batter into pan and tap pan lightly to remove air bubbles.
• Steam bake for 40 minutes at 160C and bake for another 20 minutes at lower temperature 140C (i bake mine for 15 minutes at 140C)
• Remove cake  immediately after baked and invert cake on a wire rack to cool.

i loosen the sides of the cake from the mould and inverted the cake together with mould. Then leave the mould away.

Slice the cake when it is cold.



Texture of the cake is fine and soft. My kids just love this YUMMY cake =p
ENJOY!

This post is linked to the event, Little Thumbs Up organised by Zoe from Bake for Happy Kids and me, my little favourite DIY, hosted by Ann from Anncoo Journal.

April theme 'ORANGE'




LITTLE THUMBS UP!!



Please join us and have fun in Little Thumbs Up event, with our host Ann from AnnCoo Journal and her theme 'ORANGE' for this month. Little Thumbs Up event starts on first Tuesday of every month of the event until the last day of the month. To join us, simply cook or bake any recipe with the theme of the month,  and link your post HERE