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

Serving:
Slice the Ogura cake into small wedges and serve it with a cup of tea or coffee. The cake’s airy texture pairs wonderfully with a light drink.

Storage:
Store any leftover cake in an airtight container at room temperature for up to 3 days. The cake can also be stored in the fridge for slightly longer freshness. To enjoy again, steam it briefly to bring back its soft texture.

Variations:
Flavor Variations:
You can infuse the cake with different flavors by adding a teaspoon of matcha powder, cocoa powder, or lemon zest to the batter.

Toppings:
Top the cake with whipped cream, fresh fruits, or a light drizzle of chocolate syrup for extra flavor and visual appeal.

FAQ:
Q: Can I bake Ogura cake instead of steaming it?
A: Steaming is the traditional method that gives the Ogura cake its light, fluffy texture. However, if you prefer to bake it, you can use a water bath in the oven, but the texture might be slightly denser.

Q: Why is my Ogura cake dense or dry?
A: This could be due to over-mixing the batter or not beating the eggs and sugar enough. Make sure to beat the eggs and sugar until they are light and airy, and fold the dry ingredients in gently.

Q: Can I make Ogura cake without food coloring?
A: Yes! The food coloring is purely optional. You can skip it and still have a delicious, fluffy cake with a natural pale color.

Ogura cake is a delightful treat that brings a soft, airy texture to your table. With its delicate flavors and light, melt-in-your-mouth crumb, it’s a perfect choice for those who appreciate a light dessert. Try this Malaysian classic today and enjoy a slice of cloud-like perfection!