O for Orange Ogura Cake - Day 15

The Ogura Cake is native to Batu Pahat, Malaysia. Ogura is a Japanese surname but means lovesick in Chinese. There seems to be no story behind the name of the cake, just that it was invented by a baker in Batu Pahat. If someone knows more about this cake, I would love to know. 


The texture of this cake is something I haven’t come across before. Pillowy soft and very light. Almost like a cheesecake but not. I was intrigued by the method of baking and the distinct taste. The cake has a tight even crumb.

I chose to make an Orange flavored Ogura cake when I had friends over for dinner and both kids and adults alike loved it. 

You will need:
Makes:  One 8-inch square cake
Recipe adapted from here

70g Orange juice
40g Vegetable oil
1/4 tsp Salt
55g All-purpose flour or Cake flour
Zest from 2 oranges
4 Egg yolks + 1 whole egg (60g each)
150g Egg white (about 5 egg whites)
1/4 tsp Cream of tartar
60g Sugar

Preheat oven to 320F with a tray of boiling water in the bottom most rack. Line the bottom of an 8-inch square baking pan with parchment paper. You don’t need to line the sides of the pan. If you use a smaller pan, you will get a taller cake.

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

Using a hand mixer or stand mixer beat the egg whites and cream of tartar until foamy. Gradually add the sugar until peaks form, not stiff. Mix 1/3 of the egg whites into the yolk mixture with a rubber spatula. Then fold in the remaining meringue gently until combined well and no white streaks remain.

Pour batter into prepared pan. Steam bake for 40 minutes at 320F and another 20 minutes at 300F.

Remove cake immediately after its baked and invert onto a cooling rack.

Cool completely and then slice. If you have any leftovers store in an air tight container in the fridge for up to 3 days. Bring to room temperature before serving. 




  1. Lovely pick for O..beautiful looking orange cake!

  2. Awesome ! The texture of the cake is really fantastic , , I was eyeing the cake ever since I saw in the linky . Unfortunately it has too many eggs 😕, which would be difficult to replace . But definitely a gorgeous bake .

  3. Fantastic texture. As Vaishali pointed out, substituting so many eggs is difficult.

  4. Coz of the number of eggs this recipe goes for, am keeping myself away from this cake, though now am tempted after going through your recipe, how spongy it looks.

  5. The eggs did their magic na.. super soft and spongy.

  6. What a fantastic pic for the letter!..I love that tight even crumb your cake has got..wish I can bake this eggless..but all those eggs are what is giving that look right..I hopped to those sources and everything looks great!

  7. That is a very pretty looking cake and what a soft and fluffy inside. Interesting recipe too.

  8. Omg that is a wonderful looking pound cake. Love the patterns on the top.

  9. Fantastic pattern on the cake. Wish you hadn't cut it :) Very fluffy..

  10. So spongy and soft .. Love that soft pores in the cake!!


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