BANANA MILK OGURA CAKE

My long-delayed project: The Ogura Cake. I've been wanting to try baking this but never got the time, or the mood (Lol!) til today. This recipe was shared by a lady in the cooking group I'm in. Quite a few have tried and succeeded - you could call it a fail-proof recipe :P. I followed the recipe almost exactly, except changing a couple of stuffs and baking for an extra 5 minutes longer. The end product is super fluffy and soft, kinda similar to my Fluffy Egg Sponge Cake (The recipe for this is here), but with an additional mild banana milk fragrance. LO kept stealing it while I was taking photo, so I'm guessing it's good haha. Hope you guys like it too :)

Fluffy and soft, with a mild banana milk fragrance.

Gonna try with Honeydew milk next time :)

Ingredients:

5 egg yolks
1 whole egg
45g virgin coconut oil (or any flavorless vegetable oil)
70g Banana milk
100g cake flour (Note*: I substituted with all purpose flour + corn starch)
1/4 tsp salt
5 egg whites
1/4 tsp lemon juice (Original recipe used Cream of Tartar)
80g soft brown sugar (Original recipe used 85g of Castor sugar)

Preheat oven to 160°C and line a 7" square cake pan with baking paper.
Whisk egg yolks, whole egg and coconut oil. Add in milk and continue whisking. Add sieved cake flour followed by salt and fold til there are no visible lumps. Set aside.
In a clean bowl, beat egg whites til frothy using an electric mixer. Add in lemon juice and continue beating. Add soft brown sugar in 3 batches and beat til soft firm peaks.
Fold the meringue into the egg yolk batter in 3 batches til well combined, and pour into the prepared pan. Gently drop the pan onto the counter for a few times to remove air bubbles
Steam bake in preheated oven for 75 mins (Put a deep roasting pan with water underneath and place the cake pan on top of a wire rack above the roasting pan). Remove from oven and gently drop the pan on the counter to prevent shrinking. Unmold cake immediately and let cool on wired rack. Cut and serve :)

Note*: To substitute 1 cup of cake flour, simply put 2 tbsp of cornstarch in the bottom of a 1-cup measuring cup, fill the cup as usual with all-purpose flour and level top.

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