Continuing the strawberry powder episode, here’s another attempt tweaked from Pandan Ogura Cake to Strawberry flavour.
Source : Own experiment tweaked from Pandan Ogura Cake with slight modification
Makes one 8″ square cake
Strawberry Ogura Cake 草莓相思蛋糕
Ingredients A
45ml corn oil
80ml milk + 2tsp strawberry powder – mixed and set aside
5 egg yolks
1 whole egg
1/4 tsp salt
Ingredients B
65g cake flour
Ingredients C
5 egg whites
1/2 tsp cream of tartar
55g caster sugar
Method
1. Preheat oven to 170 degrees C.
2. Grease the bottom of a 8″ square tin and line with baking sheet.
3. Beat (A) until frothy ( using KA mixer at medium speed, beat for 4-5 mins )
4. Remove mixture into a large mixing bowl. Sift in (B) and mix well. Cover wit cling wrap and set aside.
5. In a mixer, whisk whites with tartar till foamy. Slowly add in sugar a little at a time, and whisk to stiff peak.
6. Mix 1/3 of the egg whites to egg yolk mixture. Then, fold in the remaining egg white.
7. Pour batter into cake tin and bake for 40-45 mins or until cooked.
8. Invert cake and let it cool.
Love the texture and pretty colour.
hi eileen, i hv bookmarked a few ogura cakes but yet to make it..i do think it’s a wonderful cake, looking at the texture
Wow! This Ogura Cake looks lovely with nice fluffy texture . Love the flavor too but instead of using strawberry powder , can I use strawberry puree (from fresh strawberries)? I don’t think I can find strawberry powder here.
Try adding puree to the milk without increasing the total amount of milk. Ive never tried before but I think it should be OK.
Hi Eileen,
Your Ogura Cake looks so perfect! I have yet to try my hands at making this cake, perhaps one day soon, hopefully!