Cream Cheese Ogura Cake. Double boiled – whisk cream cheese and sugar till smooth then add in milk, oil, and salt. Sift in cake flour and mix well. Beat egg whites to foamy and then add in cream of tartar.
Light does not equivalent to low fat! Luckily most of it is eaten up by my kids hahaha. In JCC, there are cream cheese, butter, whipping cream…; but Ogura cake only requires oil and egg yolks as ingredients for fat. You can have Cream Cheese Ogura Cake using 13 ingredients and 12 steps. Here is how you cook it.
Ingredients of Cream Cheese Ogura Cake
- It’s of Yolk batter:.
- Prepare 200 gr of cream cheese (soften).
- You need 50 gr of unsalted butter.
- It’s 50 gr of granulated sugar.
- It’s 5 of egg yolk.
- You need 50 gr of cake flour.
- It’s 150 ml of milk (slightly warm).
- It’s 1/2 tsp of lemon zest.
- It’s of Egg white batter:.
- Prepare 5 of egg white.
- You need 1/2 tsp of lemon juice.
- It’s 50 gr of granulated sugar.
- You need 1/2 tsp of salt.
Ogura cake has its root in Malaysia. It is inspired by, of course, the JCC, which may explain why it has the name of "Ogura", which, translated from Japanese, means "lovesick". Learn how to bake a proper ogura cake with an impossibly airy and soft texture. This version with parmesan and cheddar is just perfect for cheese lovers.
Cream Cheese Ogura Cake instructions
- Preheat your oven into 312°F or 160°C..
- Prepare your 18×18 cm round mould. Lay the base with baking paper, no need for sides. Use a mould that looks like a bowl, or without connection for best result, so that your cake will not get too moist inside. (No need for greasing or dusting either).
- Melt your cream cheese and butter with double boiler method (low heat), stir occasionally using balloon whisk..
- Take off from your stove, add sugar, stir it until all combine, add flour (divide it into 1/3 each time you pour in), after all completely combine, add egg yolks one at a time, and continue with milk. Stir them until all smoothly combine..
- Strain the yolk batter to prevent lumpy batter, then add lemon zest, mix it well..
- Into the other bowl, beat egg white with salt and lemon juice. Beat it using medium high speed, when the egg white starts to get bubbly add sugar spoon by spoon until all completely in..
- Beat until it reaches soft peak consistency. Which means, when you lift your balloon whisk out of your batter, the tip of your egg white could droop way down. And when you flip your mixing bowl up side down, the batter will not fall from your mixing bowl..
- The some of the egg white batter into the egg yolk batter, stir it well. And after that pour all the yolk batter back into the white batter. Stir it well using a spatula, take your time while combining this batter, make sure they mixed well..
- Pour your batter into the mould, if you could see it's ribboning, it means that you are having a perfect batter..
- Bake it using water bath method. Add some water out side the mould, and put your mould on top of it..
- Bake around 90 minutes. After your cake done, take it out from the oven, and hit it to a flat surface from 30 cm height, 2 times. This is the way to prevent it from shrinking too much..
- Well next, you could decorate your cake using icing sugar on top, enjoy!.
Baking an ogura cake is all about mastering the right techniques, and the first is making sure to beat your eggs properly. Delicious cake, extra crumbed on the outside, soft and moist in the inside, with a hidden cream cheese surprise in the center. What better way to start the morning then with this yummy cream cheese crumb cake. Instead of opting in for the usual omelet or cereal this morning, I decided to bake this. We made these into cupcakes, but you could bake them into a cake or a loaf, you will just need to extend the baking time.
