Cream Cheese Ogura Cake
Cream Cheese Ogura Cake

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, cream cheese ogura cake. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Cream Cheese Ogura Cake is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Cream Cheese Ogura Cake is something which I’ve loved my entire life. They are nice and they look fantastic.

Great recipe for Cream Cheese Ogura Cake. I've got this recipe from the cooking group that I joined. This version with parmesan and cheddar is just perfect for cheese lovers.

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:
  1. Prepare Yolk batter:
  2. Make ready 200 gr cream cheese (soften)
  3. Make ready 50 gr unsalted butter
  4. Get 50 gr granulated sugar
  5. Get 5 egg yolk
  6. Make ready 50 gr cake flour
  7. Prepare 150 ml milk (slightly warm)
  8. Take 1/2 tsp lemon zest
  9. Take Egg white batter:
  10. Make ready 5 egg white
  11. Take 1/2 tsp lemon juice
  12. Prepare 50 gr granulated sugar
  13. Make ready 1/2 tsp salt

Start with ROOM TEMPERATURE butter,(REAL butter) cream cheese and eggs which makes for easier mixing and a more creamy outcome, and using cake flour (cup for cup) gives it a more velvet type texture. This cake is actually a plain cake but the texture is like a chiffon cake, cottony, light and soft but baked in a normal cake pan. I was very much inspired by many talented bakers who have created Ogura Cakes of different flavours. The most recent ones were posted by Jane and Helena.

Instructions to make Cream Cheese Ogura Cake:
  1. Preheat your oven into 312°F or 160°C.
  2. 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)
  3. Melt your cream cheese and butter with double boiler method (low heat), stir occasionally using balloon whisk.
  4. 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.
  5. Strain the yolk batter to prevent lumpy batter, then add lemon zest, mix it well.
  6. 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.
  7. 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.
  8. 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.
  9. Pour your batter into the mould, if you could see it's ribboning, it means that you are having a perfect batter.
  10. Bake it using water bath method. Add some water out side the mould, and put your mould on top of it.
  11. 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.
  12. Well next, you could decorate your cake using icing sugar on top, enjoy!

Jane made the cake with coffee flavour and Helena made hers. Add in lemon juice and vanilla extract. Combine oil, cream cheese and milk in a bowl. Double-boil till mixture is creamy and smooth. I remember this cake was once such a hit amongst Asian bloggers in Singapore, Hong Kong, Malaysia… People were literally crazy about it, as it resembles very much the famous soft and airy Japanese Cotton Cheesecake (JCC) but without using many fat ingredients.

So that’s going to wrap this up for this exceptional food cream cheese ogura cake recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!