Airy soft and cloud like fluffy Malaysian ogura cake with matcha flavor, bake in au bahn marie (water bath) method.
I have a super airy and cloud-like fluffy cake recipe to share, matcha ogura cake. This is my second ogura cake recipe, the first one being cheesy pillowy ogura cake. If you have never tried an ogura cake before, you really owe it to yourself to bake this hugely popular Malaysian cake at home.
Ogura cake is a very egg rich cake, and it asks for 6 eggs total for an 8” square cake pan. You will need matcha (Japanese green tea powder) to create the green color, and to infuse the cake with matcha flavor . Since there is a spectrum of green base on your matcha, make sure to choose the one with the color you like. Mine is on the brownish side, which is a bit regrettable, but the taste is wonderful.
An ogura cake is baked with au bain marie method, so make sure you have an extra pan to fill with boiling water along with the 8” square cake pan. Typically I use my half-sheet pan for this, but you can use any other pan as long as it is larger than the 8” square cake pan you will be using to bake the cake itself. Also, be extra certain you are adding hot boiling water for the au bain marie, or you will be scratching your head trying to figure out what went wrong when the cake doesn’t rise.
Matcha Ogura Cake
- Egg yolk batter
- 65 gram all-purpose flour
- 15 gram corn starch
- 20 gram matcha
- 1/3 cup milk
- 1/4 cup vegetable oil
- 5 egg yolks
- 1 egg
- Egg white batter
- 5 egg whites
- 100 gram sugar
- 1 teaspoon lime juice, or 1/4 teaspoon cream of tartar
- Preheat oven to 320 Fahrenheit (160 Celsius), boil a kettle of water, and line an 8"x8"x2" square cake pan with parchment paper.
- Egg yolk batter: in a large mixing bowl, beat all egg yolk batter ingredients until thick and slightly pale.
- Egg white batter: in a large mixing bowl, whisk egg whites and lime juice (or cream of tartar) until foamy. Add sugar in three batches, and keep on whisking until stiff, stop when it reaches medium peak.
- Fold in the egg white batter to the egg yolk batter with a spatula in 3 stages. Make sure you use folding method so you don't destroy the air bubbles.
- Pour the batter to the lined cake pan.
- Place a baking sheet (I use a half sheet pan) in the middle rack of the oven, and place your cake pan on the baking sheet. Pour hot boiling water from the kettle onto the baking sheet (not your cake pan!) so the water fills about 1/2" of the baking sheet.
- Bake for about 55 minutes to 1 hour, or just until the cake is golden brown, and a cake tester comes out clean.
- Remove the cake from the oven. Gently flip the cake onto a wire rack, and very gently peel away the parchment paper from the cake. Place another wire rack on the cake (the bottom side of your cake), and flip once more so the right side (upper part of the cake) is now facing up.
- Let the cake cool to room temperature, and cut into 9-16 serving pieces.