Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, cream cheese ogura cake. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
In JCC, there are cream cheese, butter, whipping cream…; but Ogura cake only requires oil and egg yolks as ingredients for fat. Ogura cake has its root in Malaysia. It is inspired by, of course, the JCC, which may explain why it has the name of "Ogura", which, translated from Japanese, means "lovesick".
Cream Cheese Ogura Cake is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Cream Cheese Ogura Cake is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook cream cheese ogura cake using 13 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Cream Cheese Ogura Cake:
- Get Yolk batter:
- Get 200 gr cream cheese (soften)
- Make ready 50 gr unsalted butter
- Get 50 gr granulated sugar
- Take 5 egg yolk
- Make ready 50 gr cake flour
- Take 150 ml milk (slightly warm)
- Get 1/2 tsp lemon zest
- Make ready Egg white batter:
- Make ready 5 egg white
- Get 1/2 tsp lemon juice
- Make ready 50 gr granulated sugar
- Prepare 1/2 tsp salt
A moist coffee cake with a sweet cream cheese center and crunchy pecan topping is the perfect treat to serve at your next brunch. The cream cheese filling is what this cake is all about. Not too sweet but satisfying and perfect with a cup of coffee. I made half the recipe in a round deep dish pie pan and.
Steps to make Cream Cheese Ogura Cake:
- Preheat your oven into 312°F or 160°C.
- Prepare your 18x18 cm round mould. Lay the base with baking paper, no need for sides. Use a mould that looks like a bowl, or without connection for best result, so that your cake will not get too moist inside. (No need for greasing or dusting either)
- Melt your cream cheese and butter with double boiler method (low heat), stir occasionally using balloon whisk.
- Take off from your stove, add sugar, stir it until all combine, add flour (divide it into 1/3 each time you pour in), after all completely combine, add egg yolks one at a time, and continue with milk. Stir them until all smoothly combine.
- Strain the yolk batter to prevent lumpy batter, then add lemon zest, mix it well.
- Into the other bowl, beat egg white with salt and lemon juice. Beat it using medium high speed, when the egg white starts to get bubbly add sugar spoon by spoon until all completely in.
- Beat until it reaches soft peak consistency. Which means, when you lift your balloon whisk out of your batter, the tip of your egg white could droop way down. And when you flip your mixing bowl up side down, the batter will not fall from your mixing bowl.
- The some of the egg white batter into the egg yolk batter, stir it well. And after that pour all the yolk batter back into the white batter. Stir it well using a spatula, take your time while combining this batter, make sure they mixed well.
- Pour your batter into the mould, if you could see it's ribboning, it means that you are having a perfect batter.
- Bake it using water bath method. Add some water out side the mould, and put your mould on top of it.
- Bake around 90 minutes. After your cake done, take it out from the oven, and hit it to a flat surface from 30 cm height, 2 times. This is the way to prevent it from shrinking too much.
- Well next, you could decorate your cake using icing sugar on top, enjoy!
Cream Cheese Pound Cake Recipe & Video. Pound Cakes have been around for a long time. There is no baking soda or baking powder in the recipe as the egg white meringue will make the cake rise tall. Philadelphia cream cheese works perfectly for this recipe and will result in a cake that is light and fluffy with a subtle but distinct flavour which is well liked by my guinea pigs tasters. I once tried a different brand of cream cheese which resulted in my cake splitting every time I bake.
So that’s going to wrap this up with this exceptional food cream cheese ogura cake recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
