Ogura cake is a type of sponge cake that is baked using the water bath method. It has a cottony soft texture, quite similar to Taiwanese castella. This cake, however, is from Malaysia, despite having a Japanese-sounding name.
- 5 egg yolks
- 1 whole egg
- 80 g (5 tbsp + 1 tsp) milk
- 70 g (5 tbsp) vegetable oil
- 1 tsp vanilla extract
- 80 g (⅔ cup) cake flour or low protein flour
- ⅛ tsp table salt
- 5 egg white
- 90 g (½ cup) granulated sugar
- 4 thick cheddar cheese slices
- Mix egg yolks, whole egg, milk, oil, and vanilla until well-combined.
- Sieve in flour and add salt. Mix well into a smooth batter. Set aside.
- Beat egg white until frothy with an electric mixer running at high speed. Then gradually add sugar as you mix. Continue beating until it reaches a medium-firm peak stage.
- Mix in 1/3 of beaten egg white into the cake batter using a spatula or a hand whisk. Then add another 1/3 of egg white. From here on, we want to gently combine the mixture. Mix just until combined. Add the remaining egg white. Mix again just until no white streaks are seen. Do not overmix.
- Line an 8-inches (20 cm) baking pan with parchment paper. Pour in half of the batter. Lay out 4 of the cheddar slices onto the batter and space them apart evenly. Then pour the remaining batter to fully cover the cheese. Place the pan inside another larger pan. Fill the larger pan with hot water until about 2 cm high.
- Bake in a preheated oven at 300°F (150°C) for 90 minutes. Once baked, immediately remove from the water bath and drop the cake pan 2 times onto the counter. Remove it from the pan and peel off the paper from the cake edges. Let cool completely.