KIWI YOGHURT COTTONY CAKE [OGURA CAKE]

Was browsing through some food blogs about cottony cake sometime ago.  By chance I came across a cake called Ogura Cake.  After going through the recipe, I realised that it is the same as the cottony cake recipe.  If I'm not wrong, there are at least 3 names for the similar cake.  That is,  Xiang Si cake, Ogura cake and maybe Souffle cake.   Before knowing these names, I called the cake as Cottony Cake so as not to confuse myself.

So this cake can be named as Kiwi Yoghurt Ogura Cake, Kiwi Yoghurt Xiang Si Cake, Kiwi Yoghurt Souffle Cake and Kiwi Yoghurt Cottony Cake.  Whichever the name is, this type of cake is cottony soft, low in sugar, fats and gluten and there are so many flavours you can try.
A little drop of apple green colouring and a teaspoon on poppy seeds were added to make the cake more appealing even though it is already a nice cake.  These can be omitted.

Ingredients for Egg Yolk Mixture

65 gm superfine flour - sifted

1/4 tsp salt

5 egg yolks

1 whole egg

45 ml corn oil [3 tbsp]

80 ml kiwi yoghurt 

1 tsp lemon juice

1. Place the dry ingredients in the mixing bowl and make well in the centre.  Add in eggs, corn oil, lemon juice and yoghurt.  Using a paddle hook, beat ingredients until creamy and well combined.  Set aside.  
2. Pour 1 and 1/2 cups water into baking tray, place baking rack over tray.  Preheat oven at 160 degrees C for 10 minutes.

Ingredients for Egg White Mixture

5 egg whites
1/2 tsp cream of tartar
65 gm castor sugar

1. Using an electric mixer, whisk egg white until frothy, add in cream of tartar until  slightly foamy.  Add in sugar in 3 batches.  Whisk until soft to stiff peaks formed.
2. Using a spatula, fold in 1/2 of the meringue into egg yolk mixture.  Lift and fold until well combined, then add to rest of meringue.  Fold again until well mix.
3. Pour into a 8" square tin [lined base with baking paper at the bottom only]. Smooth the surface with a spatula and steam bake in oven at 160 degrees C for 70 minutes.  For the water bath, use 1 1/2 cups water for the duration of baking.  This way the cake base will be dry after baking.
4. Invert the cake after baking  and let it cool slightly [about 10-15 minutes] before removing the pan and baking paper.   
5. Cool cake before slicing to serve or refrigerate for serving later.

Notes:

- can be served chilled 

- must finish within 2-3 days if kept in room temperature

- keeps well in an airtight container when refrigerated for more than a week

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