ogura cakes for reference

咖啡相思蛋糕 
食谱参考：Ｊｏｃｅｌｉｎｅ 
材料：7寸方模 

A
 蛋黄 100克 
全蛋 1 个 
盐 1/4 茶匙 
粟米油 60克 
浓缩咖啡 80克（1茶匙即溶咖啡精 + 15克糖 + 水 = 80克） 
低筋面粉 75克

 B 
蛋白 200克 
细砂糖 80克
 柠檬汁 1茶匙 

做法 

（Ａ） 
１。蛋黄、全蛋、盐、粟米油、浓缩咖啡，用打蛋器打至起小泡。
 ２。筛入低筋面粉再打滑，放一边备用。 

做法 （Ｂ） 
１。蛋白加＋柠檬汁＋细砂糖打至起泡不跌 
２。最后把A和蛋白霜混合至均匀。（像戚风蛋糕的混合法）
 ３。将面糊倒入7寸的方模里，把空气敲出。          放入预热后的烤箱里，于蒸烤法160'C         烘烤50分钟或至熟便可。 

４。蛋糕烘好后，立刻取出，倒扣待凉后才切开享用。 Coffee Ogura Cake Ingredients: A egg york         100g whole egg       1 salt                 1/4 tsp corn oil           60g  coffee concentrate  80g   ( 1tsp instant coffee powder + 15g sugar + water = 80g) superfine flour 75g  B egg white      200g castor sugar  80g lemon juice   1 tsp utensil : 7"square spring-form pan Method : A 1.  Beat the  egg york,whole egg,salt,corn oil,cofffee concentrate until fluffy. 2.  Shift in superfine flour, then mix it until smooth and well combined, put aside. B 1.  Beat egg white + lemon juice + castor sugar until stiff. 2.  Mix method A's mixture with egg white mixture evenly .(apply chiffon cake mixing method) 3.  Pour the mixture(B2) into the 7"pan, try to get rid of the air by lightly tapping the pan. 4.  Put pan into a larger pan half-filled with hot water. Bake with preheated oven at 160'C for50 min or until baked.     5.  Once baked, remove from the pan immediately, inverted on a rack and let it cool.   

Yam Ogura Cake 
Ingredients: 
A 
egg york         100g 
whole egg       1 
salt                 1/4 tsp 
corn oil           60g 
 mash yam        60g 
yam paste 1tsp (available at baking ingredient shop)
 superfine flour 75g  

B 
egg white      200g
 castor sugar  80g
 lemon juice   1 tsp 

utensil : 7"square spring-form pan 

Method : 
A
 1.  Beat the  egg york,whole egg,salt,corn oil,mash yam and yam paste until fluffy. 
2.  Shift in superfine flour, then mix it until smooth and well combined, put aside. 

B 
1.  Beat egg white + lemon juice + castor sugar until stiff. 
2.  Mix method A's mixture with egg white mixture evenly .(apply chiffon cake mixing method) 
3.  Pour the mixture(B2) into the 7"pan, try to get rid of the air by lightly tapping the pan. 
4.  Put pan into a larger pan half-filled with hot water. Bake with preheated oven at 160'C for50 min or until baked.     
5.  Once baked, remove from the pan immediately, inverted on a rack and let it cool.   



Pandan Ogura Cake
 Ingredients: （7“ square pan) 
A 
egg york         100g 
whole egg       1 
salt  1/4 tsp
 corn oil 60g 
 pandan juice 70g 
 coconut milk  20g 
superfine flour 75g

  B 
egg white      200g 
castor sugar  80g 
lemon juice   

1 tsp utensil : 7"square spring-form pan 

Method : 
A 
1.  Beat the  egg york,whole egg,salt,corn oil,pandan juice and coconut milk until fluffy. 
2.  Shift in superfine flour, then mix it until smooth and well combined, put aside. 

B 
1.  Beat egg white + lemon juice + castor sugar until stiff. 
2.  Mix method A's mixture with egg white mixture evenly .(apply chiffon cake mixing method)
 3.  Pour the mixture(B2) into the 7"pan, try to get rid of the air by lightly tapping the pan. 
4.  Put pan into a larger pan half-filled with hot water. Bake with preheated oven at 160'C for 30 min then turn down to 150'C for 15 min or until baked.     
5.  Once baked, remove from the pan immediately, inverted on a rack and let it cool.   

Mango Ogura Cake
 Ingredients: 
A 
egg york         100g
 whole egg       1
 salt                 1/4 tsp 
corn oil           60g  
mango juice (Mango juice 60g + mango flesh 60g, blended evenly) 
superfine flour 75g  

B 
egg white      200g 
castor sugar  80g
 lemon juice   1 tsp 

utensil : 7"square spring-form pan 
Method : 
A
 1.  Beat the  egg york,whole egg,salt,corn oil,mango juice until fluffy. 
2.  Shift in superfine flour, then mix it until smooth and well combined, put aside. 

B
 1.  Beat egg white + lemon juice + castor sugar until stiff. 
2.  Mix method A's mixture with egg white mixture evenly .(apply chiffon cake mixing method) 
3.  Pour the mixture(B2) into the 7"pan, try to get rid of the air by lightly tapping the pan. 
4.  Put pan into a larger pan half-filled with hot water. Bake with preheated oven at 160'C for 60 min or until baked.    
 5.  Once baked, remove from the pan immediately, inverted on a rack and let it cool.   Tips :  If you can get high concentrated mango juice,then omit the mango flesh,just used 90g high concentrated mango juice. 


Cheese Ogura Cake 
Ingredients: 
A 
egg york         100g 
whole egg       1 
salt                 1/4 tsp 
corn oil           60g 
Parmesan cheese powder 30g cheddar cheese  3 slice,(use scissors cut into small pcs) 
milk                   3bsp  
superfine flour 75g  

B 
egg white      200g 
castor sugar  80g 
lemon juice   1 tsp

 utensil : 7"square spring-form pan
 Method : 
A 
1.  Beat the  egg york,whole egg,salt,corn oil,Parmesan cheese powder ,cheddar cheese  and milk until fluffy. 
2.  Shift in superfine flour, then mix it until smooth and well combined, put aside. 

B 
1.  Beat egg white + lemon juice + castor sugar until stiff. 
2.  Mix method A's mixture with egg white mixture evenly .(apply chiffon cake mixing method) 
3.  Pour the mixture(B2) into the 7"pan, try to get rid of the air by lightly tapping the pan. 
4.  Put pan into a larger pan half-filled with hot water. Bake with preheated oven at 160'C for 60 min or until baked.     
5.  Once baked, remove from the pan immediately, inverted on a rack and let it cool.   

Apple Ogura Cake
Ingredients: （7“ square pan)
A
egg york         100g
whole egg       1
salt                 1/4 tsp
corn oil           60g
apple juice     90g
superfine flour 85g

B
egg white      200g
castor sugar  70g
lemon juice   1 tsp

utensil :
7"square spring-form pan


Method :

A
1.  Beat the  egg york,whole egg,salt,corn oil and apple juice until fluffy.
2.  Shift in superfine flour, then mix it until smooth and well combined, put aside.

B
1.  Beat egg white + lemon juice + castor sugar until stiff.
2.  Mix method A's mixture with egg white mixture evenly .(apply chiffon cake mixing method)
3.  Pour the mixture(B2) into the 7"pan, try to get rid of the air by lightly tapping the pan.
4.  Put pan into a larger pan half-filled with hot water. Bake with preheated oven at 170C for 20min then turn down to 160'C for 25 min or until baked.  
5.  Once baked, remove from the pan immediately, inverted on a rack and let it cool.