Vanilla Butter Ogura cake

 

vanilla butter Ogura cake

Vanilla Butter Ogura cake

 Yields:  6″ cake

INGREDIENTS:

3 egg yolks (Large about 65g)
1 egg
50g superfine flour, sifted
50 g full cream milk
1 tsp pure vanilla extract
20g vegetable oil
20g butter
pinch of salt (omit if using salted butter)

3 egg whites
40g castor sugar
1/8 tsp cream of tartar

vanilla butter Ogura cake2

DIRECTIONS:

Utentil: 6″ round pan, line bottom with baking paper (can use a square pan for shorter cake)
Baking temp/time: 150C/50 mins. Oven preheated to 160C then lowered to 150C when cake is in.

  • In a bowl, mix together the yolks, 1 whole egg, salt, vanilla extract and milk.
  • . Heat up the oil and butter until small bubbles appears then remove from heat and immediately pour in the flour and stir into a smooth paste. Transfer into a mixing bowl.
  •  Add the egg yolk and milk to the mixture and stir until smooth and flowy.
  •  In a stand mixer, whisk the egg whites until frothy before adding the cream of tartar. Continue beating until fine foams before adding sugar gradually and beat till firm peaks.
  • Take 1/3 of the meringue and mix into the yolk batter, stirring with a hand whisk until combined. Add another 1/3 portion and mix until combined before adding the final 1/3 and then switch to spatula to scoop the batter from bottom and fold up on to the batter until no more yolk batter is visible.
  • vanilla butter Ogura cake3
  •  Pour into prepared pan, shake the pan from side to side to even out the top and bake in a water bath at 150C for 50 minutes or until cooked.
  •  Removed from oven and cool for a while before unmoulding and peel off the paper before inverting back up.
  • If the bottom and sides are still damp, put back on silpat or baking paper and bake for a further 2-3 minutes on very low heat (120C).

 

source :  jeannietay

Ogura cake

Ogura cake

Ogura cake

 Yields:  18cm cake

INGREDIENTS:

150 g egg whites
¼ tsp cream of tartar
75 g castor sugar

75 g egg yolks
45 g egg whites
40 g hot-pressed coconut oil
70 g canned/boxed pineapple juice
55 g cake flour
¼ tsp salt

DIRECTIONS:

Measure ingredients as detailed above. Preheat oven to 170°C. Cut parchment paper for lining 18 x 18 x 5 cm pan, leaving overhang of 2 cm. Put kettle on.

Ogura cake2Whisk 150 g egg whites till frothy. Add cream of tartar. Whisk till thick. Gradually add 75 g castor sugar whilst continuing to whisk. Keep whisking till firm peak stage

Separately whisk yolks, 45 g egg whites and coconut oil till frothy and slightly thick. Add pineapple juice. Whisk thoroughly. Sift cake flour into mixture. Add salt. Whisk till just evenly mixed.  Add whisked egg whites in 3 batches, setting aside 1 tbsp or so. Whisk till almost evenly mixed after each addition. Scrape down thoroughly. Fold till just evenly mixed.

Smear sides of cake pan with remaining whisked egg white. Place parchment paper in pan, making sure paper sticks to pan and is crease-free.  Pour batter into cake pan, slowly so that big air bubbles burst as they flow out of bowl. Tap pan against worktop 3-4 times to level batter.

Bring kettle to a boil again. Place baking tray in bottom of oven. Fill tray with freshly boiled water, to about 1 cm deep. Place cake in middle of oven. Bake till cake is risen and brown, about 40 minutes, rotating as necessary so that top browns evenly. Reduce temperature to 130°C. Bake till cake springs back slightly when pressed lightly, 15-20 minutes. Remove to wire rack. Wait 10 minutes. Unmould. Remove paper from sides of cake. Leave cake on wire rack till completely cool. Remove paper from bottom of cake. Cut and serve.

source :  kitchentigress

Pandan Ogura cake

Pandan Ogura cake

Pandan Ogura cake

 Yields:  7″ or 8″ cake

INGREDIENTS:

Yolk batter:
egg yolk ~ 100g (about 5 eggs)
whole egg  1
salt  ~ 1/4 tsp
corn oil ~ 60g
pandan juice ~ 70g
coconut milk  ~20g
superfine flour  ~ 75g – I used plain flour for this cake, no problem:)

Egg whites:
egg white  ~ 200g (from 5 eggs)
castor sugar ~ 80g
Cream of tartar ~ 1/4 tsp or 1 tsp lemon juice

utensil :
7″square pan or 8″ round pan – use the normal pan and line the bottom. Water bath method so make sure your pans are not leaking!

Pandan Ogura cake2

DIRECTIONS:

Yolk batter:
1. Beat the egg yolk, whole egg, salt, corn oil, pandan juice and coconut milk until fluffy.
2. Sift in flour, then mix it until well combined.

Egg whites:
1. Beat egg white + lemon juice (or cream of tartar) + castor sugar until firm peaks form.
2. Mix into egg yolk batter, 1/3 portion of the meringue at a time , first use a hand whisk to mix gently and at the end, switch to spatula to lift batter from bottom to fold up. Keep doing this until a nice smooth batter is obtained.
3. Pour the mixture into prepared pan, shaking gently from side to side to even out the top.
4. Put pan into a larger pan and filled up with hot water (about 1/3 of the batter pan). Bake with preheated oven at 160’C for 30 min then turn down to 150’C for 20 min.  Temperature is indicative only.
5. Once baked, remove from the pan immediately, inverted on a rack and let it cool. If the bottom is still slightly wet, invert the cake on a silpat and bake it at 120C for 10 minutes to dry it out. That means you bake it without the pan, putting the cake top side up directly on the silpat. Once done, transfer to a rack and cool completely before slicing.

VARIATION

Ingredients variation:-

90g Flour instead of 75g

1 tsp of pandan paste

85g of santan (coconut cream)

40g of oil instead of 60g

Smeg oven temperature: 155C for 30 mins; 150C for 50 mins.

 

 

source :  jeannietay

Coffee Ogura cake

coffee Ogura cake2

Coffee Ogura cake

 Yields:  7″ cake

INGREDIENTS:

(A)

5 egg yolks

1 whole egg

pinch of salt

60g milk

50g canola oil

70g top flour

(B)

5 egg white

80g sugar

1/2 tsp cream of tar tar

4 tsp of 3-in-1 coffee mixed with 20 ml water

coffee Ogura cake

 DIRECTIONS:

  1. Add the oil, milk, salt, egg yolk & whole egg in a mixing bowl. Mix well.
  2. Fold in the sieved flour until well blended.
  3. Whisk the egg white until foamy. Add in the cream of tar tar. Gradually add in the sugar. Using high speed, continue beating until stiff peak.
  4. Mix 1/3 of the egg whites into the batter till well combined. Gently fold in the rest of the egg whites into the batter.
  5. Divide the batter into half. One portion of original and the other to mix with the coffee.
    6. Pour the batter into a 7-inch square pan, and gently tap the tin to remove trapped bubbles.
  6. Steam-bake in a preheated oven of 160C for about 60 mins.
  7. Remove from oven and invert the cake. Allow it to cool for a few minutes. Gently remove cake from tin and let it cool upside up on the cooling rack.
  8. Slice the cake after it has cool completely.

 

source :  mimibakeryhouse

Japanese Cottton Oreo Cheesecake

Japanese Cottton Oreo Cheesecake

 Japanese Cotton Oreo Cheesecake

 Yields:  8″ cake

INGREDIENTS:

yolk batter:
60g butter
170g cream cheese
170g fresh milk
4 egg yolks
40g Cake flour & 20g Corn flour
6 pieces oreo biscuits, cream removed and crushed the biscuits till fine

meringue:

4 egg whites
80g sugar
1/4 tsp cream tartar

Japanese Cottton Oreo Cheesecake2

DIRECTIONS:

Prepare a 8 ” round pan.

Double boil butter, cream cheese, oreo cream and 40g sugar (from the 80g in the recipe), keep stirring until smooth. Strain the mixture if you must; I did n’t do this. Add in the milk and stir to combine.  Add in the egg yolks and mix well. Sift in the cake flour and cornflour.  Mix until lumps free. Set aside.

Next beat the egg whites till frothy then add cream of tartar.  Continue beating a minute before adding remaining 40g sugar and beat on until you achieved soft peaks or just before soft.  Fold meringue gently into the egg yolk mixture 1/3 portion at a time. After adding the last 1/3 portion, fold briefly before adding the oreo biscuits and continue to fold until the biscuits is fully incorporated.

Bake in a water bath (bain-marie) at 160C  for 50 mins, then place a tray on the top level to block heat and continue baking for another 20 minutes.

source :  jeannietay

Cotton Soft Japanese Cheesecake

cotton soft Japanese Cheese Cake2

 

Cotton Soft Japanese Cheesecake

 Yields:  8″ cake

INGREDIENTS:

A:

360g cream cheese
150ml whole milk
3 tbsps sugar
4 egg yolks
4 tbsps cake flour
2 tbsps corn flour

B:
4 egg whites
8 tbsps sugar

C:
farm house mature cheddar
– for cake decorations

You will need 8-inch (20cm) round baking pan.

Line with the prepared round of parchment paper
in the bottom and the sides and grease with butter.

cotton soft Japanese Cheese Cake

DIRECTIONS:

  1.  Melt cream cheese in double boiler, add the milk and sugar, stir until well blended.  Slowly adding the egg yolks and mixing thoroughly.
  2. Add in sifted cake flour and corn flour, and beat well.
  3. Whisk egg whites and add the sugar a bit at a time in another bowl until to a beautiful thick and fluffy. then, add the egg yolk mixtures and gently mix well.bang it on the work surface a few times to expel any large air pockets.
  4. Pour the cake batter into 8 inch cheese cake mould and place them
    in a large baking tin. Add enough hot water in the tin and get ready for water bath.
  5. Preheat the oven to 150°C (fan oven), then turn the heat up to down.
    Bake for 1 hour 30 minutes.
  6. Once cooked, remove from the oven, leave to cool at least 15 minutes.
    Sprinkle shredded cheddar cheese on top.  Serve or chill in a fridge overnight.
  7. Use a sharp and hot knife to cut the cake and present individual plated

source :  yummyeasycooking

Japanese Cheesecake

Japanese cheesecake

Japanese Cheesecake

 

 

INGREDIENTS:

Yellow Team
250g Philadelphia cream cheese (1 block)
6 egg yolks
70g castor sugar (This is half of the total 140g)
60g butter (1/4 block)
100 ml full cream milk
1 Tbsp. lemon juice
1 tsp lemon zest (or lemon essence) (optional)
60g cake flour
20g cornflour
1/4 tsp salt
2 tsp Vanilla extract (optional)

White Team
6 egg whites
1/4 tsp cream of tartar
70g castor sugar (This is half of the total 140g)

Japanese cheesecake2

DIRECTIONS:

  1. Pre-heat oven to 200°C (Top and bottom heat, no fan force)
    2.  Spray 8in x 3in cake pan with non-stick spray, line bottom with baking paper
    3.  Whisk cream cheese till smooth over a warm water bath
    4.  Add yolks and whisk
    5.  Add half the sugar (70g) and whisk
    6.  Warm milk and butter in microwave or stove, whisk into batter
    7.  Add vanilla, salt, lemon juice, lemon zest and whisk
    8.  Remove from water bath, sift flour and fold into mixture
    9.  Whisk whites at low speed till foamy
    10.  Add cream of tartar and beat at high speed till bubbles become very small but still visible
    11.  Gradually add sugar and beat till just before soft peaks
    12.  Fold whites into batter 1/3 at a time
    13.  Pour into cake pan and tap the pan on the counter to release air bubbles
    14.  Bake on the bottommost rack in a preheated 200 degree C oven (top and bottom heat, no fan force) for 18min, lower to 160 degree C for 12 mins and turn off the oven and leave cake in the closed oven for 30mins.  Open the door of the oven slightly at the end of the baking for 10mins for cake to cool.

 source :  ieatishootipost.sg

Cotton Soft Japanese cake

 

cotton soft Japanese cheesecake

Cotton Soft Japanese Cheesecake

 Yields:  8″ cake

INGREDIENTS:

140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
50g/2 oz. butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tbsp. lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch)
1/4 tsp. salt

 

DIRECTIONS:

  1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.
  2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
  3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).
  4.  Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).

source :  dianasdesserts

Chocolate Custard Cake

Chocolate Custard Cake LTBB

Chocolate Custard Cake

Yields:  12″ x 8.5″cake

Prep time: 45 mins
Baking time: 30 min

Total Cooking Time:  1hr, 15 mins

INGREDIENTS

Day before making the cake soak the prunes in Bailey’s.

1.5 cups prunes

1 cup Bailey’s Irish Cream Liquor

For the cake Layers:

12 egg yolks ,

10 egg whites

1⅓ cup sugar

1 teaspoon cream of tartar

4 tablespoons hot water

4 tablespoons cocoa powder

7 tablespoons cake flour

5 tablespoons almond flour

4 tablespoons corn starch

To make Bailey’s Simple Syrup:

12 tablespoons (or ½ cup & 4 tablespoons) sugar

12 tablespoons water

4 tablespoons Bailey’s Liquor

Make the Custard:

2 qts whole milk

2 vanilla beans

140 g corn starch

455 g granulated sugar

1 teaspoon salt

6 eggs

170 g unsalted butter, room temperature

DIRECTIONS:

Make the Roll:

  1. Turn the oven to 350FLine jelly roll pan (12-7/8 x 17¾) with foil and spray with cooking spray.Sieve the cake flour, corn starch and the almond flour together. Set aside.
  2. In a bowl of an electric mixer, whip the egg yolks with sugar until the egg yolk mixture becomes much lighter in color and increases in volume, around 2 minutes.
  3. With the mixer running, mix the cocoa & hot water together in a cup/container and slowly pour the mixture down the side of the mixing bowl into the egg yolks mixture.
  4. In a separate, preferably stainless steel bowl (make sure that it’s immaculately clean), whip the egg whites and cream of tartar into soft peaks, slowly adding the remaining sugar as soon as the egg whites start increasing in volume and became white in color.
  5. Add ⅓ of the flour mixture into the egg yolk mixture and using a spatula, fold in the flour. Do the same with the rest of the flour.
  6. Now in 3 additions, fold the egg whites into the egg yolk mixture.
  7. Pour ⅓ of the mixture into the prepared pan, making sure to distribute the batter evenly throughout the pan.
  8. Bake for 8-9 minutes.
  9. Bake 2 more layers using the same method.
  10. Let cool. Take off the foil and cut the cake down the middle, making 2 equal parts.

Make Bailey’s !Simple Syrup

  1. Mix the water and sugar in a medium size saucepan and let it come to a boil. Let cool. Add liquor and mix thoroughly.

Make Custard:

  1. Pour milk into a large pot. Split the vanilla bean lengthwise and scrape out the seeds with a knife. Add the seeds and the vanilla pod into the milk. Let the milk come to a boil over medium heat.
  2. While keeping an eye on the milk, in a separate bowl mix the corn starch, sugar and salt. Add the eggs and mix until smooth and no lumps appear.
  3. Continuously mixing the egg and corn starch mixture, slowly pour ⅓ of the hot milk into it (this is called ‘tempering’).
  4. Slowly pour this back into the boiling milk, all the while continuing to whisk. Let it come to a boil and cook for another minute.
  5. Take out the vanilla pods out.
  6. Add the butter and let it completely melt.
  7. Cover with saran wrap so it touches the custard. Let it cool at room temperature and then transfer to the fridge for it to completely cool down.

Assembly:

  1. Remove the prunes out of the soaking liquid and cut them in small strips.
  2. Place the first cake layer in the middle of the serving platter.
  3. Place 4 strips of foil/wax paper/parchment paper under the edges of the cake, over-lapping each other (makes for easy clean up, once you’re done).
  4. Using a squirt bottle, soak the cake with the simple syrup, quickly going back and forth along the cake (you can use a brush to do the same. just soak the brush in the syrup and dab on the cake).
  5. Put ⅙ of the custard on top and spread it around.
  6. Take ⅙ of the strips of the prunes and evenly distribute them throughout the cake layer.
  7. Repeat the above steps of assembly with the rest of the cake and frosting.
  8. Cover the top and sides of the cake with leftover frosting.
  9. Use almond slices to cover the sides of the cake.
  10. Slowly take out the strips of foil/wax paper from under the cake and discard.
  11. Refrigerate for at least 2-3 hours before serving.

source:  letthebakingbegin

Triple-Layer White Cake with Orange Curd Filling

10Triple-Layer White Cake with Orange Curd Filling

Yield:  3 layer (9″)

INGREDIENTS:

Orange curd

  • 1/4 cup fresh lemon juice
  • 2 teaspoons unflavored gelatin
  • 1 1/2 cups sugar
  • 1 cup orange juice
  • 9 large egg yolks
  • 3 tablespoons orange zest
  • 2 teaspoons lemon zest
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes

Cake: Dry ingredients

  • 2 3/4 cups cake flour
  • 1 1/4 cups granulated sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt

Cake: Wet ingredients

  • 3/4 cup vegetable oil
  • 4 large egg yolks
  • 6 tablespoons sour cream
  • 1/2 cup plus 1 tablespoon whole milk
  • 2 teaspoons grated orange peel
  • 1 1/2 teaspoons vanilla extract

Cake: Egg white ingredients

  • 6 large egg whites (start with room temperature egg whites)
  • Pinch salt
  • 2/3 cup granulated sugar

Frosting ingredients

  • 10 ounces cream cheese, room temperature
  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
  • 1 2/3 cups powdered sugar

 

DIRECTIONS:

Orange Curd

1 Put the lemon juice in a small bowl and sprinkle gelatin over it. Let sit for 15 minutes.

2 Whisk together the sugar, orange juice, egg yolks, orange zest and lemon zest in a thick-bottomed saucepan. Add the butter and whisk over medium heat until the mixture thickens and bubbles start to appear at the edge of the pan, about 9 minutes. Remove from heat and stir in the gelatin mixture. Whisk the mixture until the gelatin dissolves. Transfer the curd mixture to a bowl, wrap with plastic wrap directly onto the surface of the curd (so that no air touches it) and refrigerate overnight.

Cake

1 Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift the flour, 1 1/4 cups sugar, baking powder, and salt into medium bowl.

2 Whisk the oil and egg yolks in large bowl until well blended. Whisk in the sour cream, then the milk, orange peel, and vanilla. Whisk in the dry ingredients in 3 additions.

3 Using electric mixer, beat egg whites with a pinch of salt in another large bowl until soft peaks form. Gradually add remaining 2/3 cup sugar, while beating on hight speed until you have stiff peaks.

4 Gently fold the egg whites into the batter in 4 additions. (Do not overmix!)

5 Divide batter among prepared pans. Bake cakes until the center is just golden, a tester inserted into the center comes out clean, and the cake pulls away very slightly from pan, about 20 minutes. Cool cakes in pans 5 minutes. Cut around pan sides. Turn cakes out onto racks and cool completely.

6 Place one cake layer, flat side up, on 8-inch tart pan bottom or platter. Spread 1 cup of the orange curd over the cake. Top with the second cake layer, flat side down. Spread 1 cup of the curd over the layer. Top with the third cake layer, flat side down. Cover and refrigerate the assembled cake.

Frosting

1 Using electric mixer, beat cream cheese and butter in medium bowl until smooth. Beat in powdered sugar, then 3/4 cup orange curd.

2 Spread frosting over cake. (Can be made a day ahead. Cover with cake dome; refrigerate.)

source :  simplyrecipes