Ogura Cake

Ogura cake - its Chinese name is 相思蛋糕 which means "missing you". I have read elsewhere saying that it's created by a woman who misses her lover who isn't staying by her side. So, this is a cake specially made to express her feelings. Okay - that's the legend. Here's the recipe -

I kind of like this cake - it's softer than chiffon. Light and moist cake - something like Japanese cotton cheese cake. Of course, without cheese.

Ogura Cake 

By right, there shouldn't be these many air holes - 

I should have given it a few better knocks before bake.

8 inches square tin

INGREDIENTS

50g oil 

1/8 teaspoon of salt

60g milk (liquid)

5 egg yolks

1 whole egg 

70g cake flour (low protein flour)

5 egg whites

80g sugar

1/2 teaspoon cream of tartar

1 tablespoon of cocoa powder + 1 tablespoon of water to get a thick cocoa mixture 

STEPS

1. Mix oil, salt, milk, egg yolks and whole egg altogether until small bubbles are formed. 
2. Add in flour and mix well to get a smooth egg yolk batter.
3. Whip egg whites until huge bubbles are formed. Add in cream of tartar. Add in sugar gradually into the egg whites. Whip until soft peak is formed. 
4. Divide the egg yolk batter into half. One is mixed with the thick cocoa mixture and another is left aside.
5. Mix 1/2 of the egg whites for the cocoa egg yolk batter and another 1/2 of the egg whites for the original egg yolk batter using scoop and fold method. 
6. Line the baking tin with a piece of baking paper on the bottom (don't line the sides). 
7. Pour in the cocoa cake batter into the tin. Followed by the original cake batter. 
8. Give the cake batter a few knocks on the table before baking. 
9. Bake at preheated oven 140 degree Celsius with water bath steam method for 55 - 60 minutes / until cooked. 
10. Remove the cake from the oven and get the cake out from the tin to be cooled on cooling rack. 
11. When it's cool, put the cake into the fridge. Serve.