Tuesday, April 30, 2013

Vanilla Xiang Si (Ogura) Cake

After seeing Jeannie's perfect Ogura cakes, I kept thinking of the Mocha Xiang Si (Ogura) cake that I have baked previously. Although my previous Mocha Ogura cake managed to survive from massive cracks and under-baking, I reckon it is still not as perfect as Jeannie's ones.

Oh no... I'm thinking too much and losing sleep because Xiang Si Cake AGAIN! - Silly me!

Early this year, Doreen from My little favourites DIY and I have been chatting a lot about Xiang Si cakes. She reckon that this recipe from corner cafe is always failure proof for her Xiang Si baking. I did a comparison on this recipe that find that this recipe contains 30g more flour (plus custard powder) than the one that I have used. Apart from the increase flour content and the addition of icing sugar, everything else seems to be the same.

Seeing Jeannie's Ogura cakes (at Baking Diary) gave me some improving ideas...

One is to use smaller eggs (60g) instead of larger ones (70g). I realise that my cake looks a little more moist than Jeannie's and Phong Hong's. I have weighed both small and large eggs and thought that mine (using the larger ones) might be a little too much for my Ogura baking.

Two is to beat egg white to near stiff peaks. Sonia from
Nasi Lemak Lover has kindly pointed out me that I should beat egg white to near stiff peaks, not soft peaks. I must have misunderstood her instructions initially - Oopsie!

Three is to increase oven temperature to 150 or 160°C after baking it at 125°C fan forced for 40 minutes (as advised by Sonia, Nasi Lemak Lover) as the higher temperature will brown the top of the cake better.

Last is to use a round tin instead of a square one for even heat distribution after seeing Jeannie's perfect round Ogura cakes.

With more thoughts and a bit less sleep, I managed to bake another Xiang Si (Ogura) cake with these improvements... Presenting my better vanilla Xiang Si (Ogura) cake! Hoping to bake more of this beautiful cottony cake with more variations in the future.

Finally! This is my improved Xiang Si (Ogura) cake!
big vs small - size does matter with Xiang Si baking!
The nice vanilla beans paste that I used
Mixing part A of the ingredients
Beating egg whites to near stiff peaks
I should have tapped the cake tin more to remove large bubbles but lucky that my cake survived well this time.
Cooling the inverted cake
My miniature slices of vanilla Xiang Si cake
Nicer texture this time!
Here's the recipe mostly adapted from My little favourites DIY

Part A:
45g cake flour
5g corn flour
1/8 tsp salt
30ml canola oil
30ml milk
2 1/2 egg yolks from 60g egg
1/2 whole egg from 60g egg
10g icing sugar

1/4 tsp vanilla bean paste

Part B:
2 1/2 egg whites from 60g egg 

35g caster sugar
1/8 tsp cream of tartar

Preheat oven to 150°C or 130°C fan force. Grease and line 16cm round cake tin. Prepare 2-3 cups of boiling water at this stage.

For A:
Whisk oil, milk, egg yolk and whole egg until frothy.

Sift in flour, salt and icing sugar. Mix well, put aside.

For B:
Using electric mixer, beat egg white with tartar powder and castor sugar until near stiff peak.

Using a spoon, fold mixture B into A by batches until well combined. Pour batter into the prepared cake tin. Tap pan lightly to remove air bubbles.

Bake at 130°C fan forced at the most bottom rack of the oven with a tray of boiling water placed under the cake tin. Bake for 55 mins and another 10 mins or longer at 150°C fan forced for the cake develop a nice browning top according to your preference.

Invert pan onto a cake rack and allow it to cool completely.
Cut with a serrated knife and serve.

Happy Baking
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  1. 好棒哦!加油。。。。。。。加油。。。。。。。

  2. Hi Zoe, I can understand how when we want to master something, we will try it again and again! The texture of this cake looks gorgeous!

  3. That's a beauty, Zoe! This cake is quiet a challenge in the beginning but once you get the hang of it, there's no looking back :)

  4. Finally you bake this again:D Success is sweet huh! I have been baking these babies using different flavors of late! Practice makes perfect so they said:D Thanks for the shout out!

  5. I love your tenacity Zoe. I think I sometimes give up too quickly. Another beautiful looking cake.

  6. Hi Zoe, looks like you are really Xiang Si, hahaha!
    Your xiang si cake looks nice and soft!

  7. Zoe, this ogura cake indeed looks good, soft and moist! I'm glad I'm not the only one who 'studies' recipes in that way as so my hb says hehehe. Passion is what takes us to try and try again :)

  8. You must be happy with the great result! Thanks for sharing the tips!

  9. This texture looks absolutely gorgeous :D
    I love this, it is so exotic!

    Choc Chip Uru

  10. Zoe, i'm also thinking of this cake since i saw Jeannie posted hers! Really can't sleep le... :) yours cake looks lovely, one piece for me please since i've to stop baking for this week :)

  11. joe, u really made a deep study on this ogura cake,well done!

  12. the cake look so yummy, gonna try something like this soon, Thanks for sharing

  13. This really looks good. And the texture looks perfect!

  14. Zoe , I've seen Jeannie's wonderful ogura cake ! Yours look just as wonderful ;D And so another one added to my ever-expanding must-bake list :p :D

  15. This cake looks perfect to me! Love the soft & fluffy texture! YUMMY! ;)

  16. Zoe the cake looks so moist and fluffy!!! Love the pattern on the top!!!!

  17. Oh Zoe, this cake looks so good, light and fluffy...beautiful texture.
    Thanks for sharing the recipe and all the "research" and hope you are having a great week :)

  18. This looks fantastic! Now you'll have me thinking about this cake all night :p
    I was trying to look for vanilla bean paste everywhere, but with no success. Oh well, I guess it's an amazon shopping spree tonight :)

  19. This looks practically perfect to me!

  20. Zoe,
    2 thumbs up for you!
    That is a lovely ogura cake. So....
    You are Xiang Si too now..lol

  21. Hi Zoe! You are really a genius when it comes to baking.... Salute!

  22. baking is really almost a science project! let's see if I can try and make this cos it sure looks awesome... :)

  23. Hi Zoe! This cake looks delicious and absolutely gorgeous :)

  24. I think that's a yummy recipe :D
    I must try this wonderful cake. I've never done it ....nice pics, too! ^_^
    See you soon,

  25. Replies
    1. Hi Erika,

      This is not a angel food cake. It is not tall at all. Just fluffy and soft texture. It is more like sponge cake, I think.


  26. Zoe, the cake looks good to me, I dun even dare to try hahaha...

  27. Zoe,
    Can i know what pan size you using for this cake?
    I am using 7" round bake at 130C then it crack sob sob...

    1. Hi Simonne,

      The pan that I'm using is 16cm round cake tin.

      I would also think that 130°C is low enough to bake this cake. I'm guessing that the direct top heat from your oven might be too strong for this bake. Try cover your cake loosely with a piece of aluminum. Sometimes this trick works well for me :D


  28. Thanks zoe, i will try baking using your tips by cover the top first