Ogura Cake: The Recipe for the Soft and Airy Cake from Malaysia

Fill a steamer with water and bring it to a boil. Grease a round cake pan or line it with parchment paper to prevent sticking. Set it aside.

Mix Dry Ingredients:
Sift the flour, baking powder, and salt into a bowl. This ensures the dry ingredients are evenly distributed and helps the cake rise better.

Whisk Eggs and Sugar:
In a separate large mixing bowl, beat the eggs and sugar with a hand mixer or stand mixer at medium speed until the mixture turns pale and slightly thickened (about 8-10 minutes). This step is important for achieving the light texture of the cake.

Combine Wet Ingredients:
In a small saucepan, warm the milk and melted butter together over low heat until the butter is fully melted. Once warm, remove from heat and stir in the vanilla extract.

Fold in Dry Ingredients:
Gradually fold the sifted flour mixture into the egg and sugar mixture, being careful not to deflate the batter. Use a gentle folding motion with a spatula until everything is well combined.

Add Wet Ingredients:
Pour the warm milk and butter mixture into the batter and fold gently until incorporated.

Add Food Coloring (Optional):
If you want to create a colorful layered effect, divide the batter into separate bowls and add a few drops of food coloring to each bowl. Layer the different colors in the cake pan for a beautiful striped effect.

Steam the Cake:
Pour the batter into the prepared cake pan, ensuring it’s evenly spread. Place the pan into the steamer and steam over medium heat for about 30-40 minutes, or until a toothpick inserted into the center comes out clean. Be sure to cover the steamer lid with a clean kitchen cloth to prevent water from dripping onto the cake.

Cool the Cake:
Once the cake is done, remove it from the steamer and let it cool completely before slicing.

Serving and Storage Tips:

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