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This cake is my new favorite cake to make. I remember when I was making my Chiffon Cake series, I was so obsessed with it that I made it almost every week with different flavor. I made the Triple Dark Chocolate Chiffon Cake, Mango Coconut Chiffon Cake, Ube Chiffon Cake, Matcha Chiffon Cake, Mocha Chiffon Cake and Orange Chiffon Cake.
I think, I will be making Ogura Cake series as well in the next few weeks. I have some flavors in my mind that I really would like to try, and I am so excited to make them. To start it off, this week I made Marble Ogura Cake.
The texture of Chiffon Cake and Ogura Cake is very different, even the method and technique of making them. I find the Ogura Cake to have a smoother, moist and light texture. The Chiffon Cake is also light, but it has a coarser texture and has a tendency to be dry at times. Although, the technique for Chiffon Cake is a lot easier and faster than Ogura Cake. Ogura Cake utilizes also some similar technique of Chiffon Cake. Like separating egg whites and whipping it before combining to the batter, plus another technique of making a rough for the main batter and baking the cake in water bath. The Ogura Cake is also requires more precision in ingredients measurements. This is why most of the Ogura recipes are presented by weight measurement not by cups.
Although Ogura Cake requires more work, I still think it’s all worth it. Once you see the final product, you will definitely fall in love with it. Not only you, your friends and family will love it too. This week, I decided to make Marble Ogura Cake. I love the marble effect in cakes, and it is also a cross between Vanilla and Chocolate flavor. Just a little touch of chocolate flavor from the marble streaks makes a lot of difference. The steps are almost the same as making Vanilla Ogura Cake, I only added 1 step to make it marble flavor. Let’s get started!
- 3 egg yolks (Large about 65g or 4 medium) – separated and in room temperature
- 50g cake flour, sifted (1/3 cup)
- 50 g full cream milk (1/4 cup). I use whipping cream. Do not substitute this for non-dairy milk like Almond or Soy Milk. You need fat in this cake to make it creamy and smooth.
- 1 tsp pure vanilla extract
- 20g vegetable oil or any flavorless oil (2 tbsp)
- 20g butter (2 tbsp)
- pinch of salt (omit if using salted butter)
- 3 egg whites from Large egg, or 4 egg whites from medium egg
- 78g castor sugar (6 tbsp) – You can make your own castor sugar by processing granulated white sugar in a food processor. The texture should be super fine.
- 1/8 tsp cream of tartar
- 1/2 tsp sweetened cocoa powder
Note: For best result, use a scale to measure the ingredients. I tried to convert it to as close as possible, but if you have a scale anyway, then use it.
- Preheat oven to 350F. Measure and prep ingredients as detailed above. Line bottom of 6-inches round cake pan with 2 layers of parchment paper. No need to grease the side of the pan.
- Melt butter and oil over medium-low heat, stirring with whisk, till just bubbling thoroughly. Turn off heat. (If your stove is electric, remove pan from stove.)
- Sift cake flour to butter. Stir till smooth. Transfer into mixing bowl with scraper. Add milk. Mix vigorously with whisk till just combined.
- Feel sides of bowl, which should be very hot. Wait till edge of heat eases, about 30 seconds. Add vanilla extract, salt and 2 tbsp egg white. Whisk till combined.
- Add egg yolks in 3 batches. Whisk till combined after each addition.
- Whisk remaining egg whites on medium-low speed till frothy. Add cream of tartar. Whisk till thick foam forms. Gradually add castor sugar, still whisking. Continue to whisk till soft peak stage. Reduce speed to low. Whisk till firm peak stage (i.e. peak is hooked).
- Yolk mixture is now slightly bubbly. Stir with whisk to remove bubbles. Add whisked egg whites in 3 addition. Mix with whisk till almost even after each addition. Scrape down and fold with spatula till just even, banging mixing bowl against counter 2-3 times to release bubbles.
- Remove 2 tbsp of batter and add 1/2 tsp cocoa powder. Still until cocoa powder is fully combined.
- Pour the cake batter into prepared 6-inch round pan, in 3 addition. Drizzle batter with cocoa powder in every addition. Use a toothpick to create a marble effect. Shake the pan from side to side to even out the top.
- Bake in a water bath at 350F between 50 minutes to 1 hour and 10 minutes or until cooked. To bake in water bath, get a deep pan, pour water into it (about 2-inch line of the pan), then place the cake pan. If you are using a spring form pan like mine, use a rack then put the cake pan on the rack.
- Remove cake from oven. Leave on wire rack to cool.
- Peel the parchment paper at the bottom of the cake and check if the center of the cake is no longer moist. If it is still moist and wet, invert the cake where the moist part (bottom) facing up. Bake until the center is no longer moist (around 10-15 minutes).
Serves 6 – 8
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Good to know:
- No need to grease the side of the pan. Once baked, the cake will pull away from the side of the pan easily. I grease the bottom of the pan to hold the parchment paper steady.
- The color of the cake depends on the color of the egg yolk. Mine is dark yellow, so the cake turned out yellow in color.
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Categories: Baking, Cakes, Recipe, Small Batch Recipes
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