Orange Ogura Cake (相思蛋糕)

Sometime last year, it was a hit amongst many food bloggers to bake this beautiful cake called Xiang Si Cake (相思蛋糕).  I have never hear or taste this cake before and wonder how did this cake get its name xiang si cake?

From the photos of many food bloggers who tried this cake, the cake looks very cottony soft and sounds challenging for me to consider trying so I have been collecting the variations and adding on to my to-bake list.

With Ann’s “Chris, just do it with '平常心', I am show-casing my  相思蛋糕. :)
 

Looks almost perfect for first attempt right?

Slicing wasn't so neatly done? :(

Recipe source (Anncoo Journal)

Ingredients:

70g Orange juice
40g Vegetable oil
1/4 tsp Salt
55g Hong Kong Flour/Plain flour or Cake flour
zest from 2 oranges
4 Egg yolks + 1 whole egg (60g each)
150g Egg white
1/4 tsp Cream of tartar
60g Sugar

Method:

·        Line baking sheet at the bottom of an ungreased 7 inch square pan and preheat the oven to 160C with a tray of boiling water on the most bottom rack.

·        Whisk egg yolks, and vegetable oil until frothy and add orange juice, mix well. Sift in flour and orange zest, mix well set aside.

·        Using an electric mixer, whisk egg white, cream of tartar and castor sugar till peak form (not stiff).

·        Mix 1/3 of meringue with yolk batter with a rubber spatula. Then pour in balance of meringue. Fold gently to mix well.

·        Pour batter into pan and tap pan lightly to remove air bubbles.

·        Steam bake for 40 minutes at 160°C and bake for another 20 minutes at lower temperature 140°C.

·        Remove cake immediately after baked and invert cake on wire rack to cool.