Strawberry Ogura Cake 草莓相思蛋糕

Continuing the strawberry powder episode, here’s another attempt tweaked from Pandan Ogura Cake to Strawberry flavour.

strawberry ogura cake.pic 1

strawberry ogura cake.pic 2

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.

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5 thoughts on “Strawberry Ogura Cake 草莓相思蛋糕

  1. 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.

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