Orange Cottony Cake [Ogura]


by: Kimmy Cooking Pleasure

Soft and spongy cake that rose beautifully but did shrink a little. Very fragrant, tangy taste cake.


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serves: 30

Ingredients for Egg Yolk Mixture

[use 9" square tin]

75 gm superfine flour - sifted

1/4 tsp salt

5 egg yolks

1 whole egg

60 ml corn oil

80 ml orange juice [from 1-2 oranges]

1 zest of orange

Ingredients for Egg White Mixture

5 egg whites

1/2 tsp cream of tartar

70 gm castor sugar

Nutrition Facts
Orange Cottony Cake [Ogura]

Servings Per Recipe: 30

Amount per Serving

Calories: 51

  • Total Fat: 2.8 g
  •     Saturated Fat: 0.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 36.9 mg
  • Sodium: 33 mg
  • Total Carbs: 4.8 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 2.6 g
  • Protein: 1.5 g

how is this calculated?

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1.  Place the dry ingredients in the mixing bowl and make well in the centre. Add in eggs, corn oil and orange juice. Using a paddle hook, beat ingredients until creamy and well combined. Set aside.

2.  Pour 1 and 1/2 cups water into baking tray, place baking rack on the tray and preheat oven at 160 degrees C for 10 minutes.

3.  Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until slightly foamy. Add in sugar in 3 batches. Whisk until soft to stiff peaks formed.

4.  Using a spatula, fold in 1/2 of the meringue into egg yolk mixture. Lift and fold until well combined, then add to rest of meringue. Fold again until well mix.

5.  Pour the batter into a 9" square tin [line base with baking paper at the bottom only]. Lightly shake the pan and the batter will spread out evenly.

6.  Steam bake in oven at 160 degrees C for 40 minutes. Reduce temperature to 140 degrees C and bake for a further 20 minutes. [Note: for the water bath, use 1 and 1/2 cups water for the duration of baking. This way the cake base will be dry after baking].

7.  Remove from oven and invert the cake to cool slightly [about 5 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper].

8.  Cool cake completely before slicing to serve or refrigerate for slicing and serving later.

Cooks' note:
The sugar can be reduced by 10 gm, salt can be omitted and oil reduced to 50ml

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