Cotton Soft and Fluffy Banana Ogura Cake скачать в хорошем качестве

Cotton Soft and Fluffy Banana Ogura Cake

Banana Ogura Cake – someone requested Ogura cake with bananas. Since I haven’t made one video on Ogura cake, I’m excited about making one. I thought this cake resembles castella. The difference is Ogura doesn’t use butter. I would say it resembles more like a chiffon cake, only difference is Ogura uses hot water bath for the baking. The cake turned out so soft and fluffy. If you just wanted plain ogura cake, just omit the bananas. I hope you’ll be inspired and give this cake a try. Enjoy! If you like this recipe, please click on “SUBSCRIBE” button with THE NOTIFICATION BELL ON. Ingredients: I was using 7x7x3inch or 18x18x7.6cm inch pan. 130g ripe bananas 4 egg yolks + 1 whole egg 50g [3½ tbsp] oil 20g [1½ tbsp] milk ¼ tsp salt 70g [½ cup + 1 tbsp] cake flour 4 egg whites ¼ tsp cream of tartar 65g [¼ cup + 1 tbsp] caster sugar Instructions: 1. Preheat oven at 150°C/300°F. 2. Mash the bananas. (Make sure your bananas are ripe. Raw bananas will not bring out the bananas flavours.) Set aside. 3. Separate the eggs. 4. In the bowl of yolks. Add one whole egg. With it a mix. 5. Add oil. Mix until combined. 6. Add milk. Mix until combined. 7. Add in the mashed bananas and salt. Mix until well combined. 8. Sift in the flour. Mix until combined. Do not over mix. 9. In the bowl of egg whites, add in the cream of tartar. Start mixing on low speed until frothy. Add in the sugar in 3 batches. Continue mixing on high speed. Mix until stiff peaks formed. Do not over mix. Over mixing after stiff peaks is formed, will result in cake cracking. 10. Add the egg whites into the batter in 3 batches. Mix gently just until the egg whites is incorporated. 11. Transfer the batter into 7x7x3inch prepared pan, greased and lined with parchment paper. 12. Prepare a hot water bath. Fill the pan with hot water to about 1 inch height. Place the cake pan into the hot water pan. 13. Bake in preheated oven at 150°C/300°F for 70 minutes. Do not open the oven door until the end. 14. Remove the cake pan from the oven and then immediately drop hard on the table. This will deflate the cake a little, but will not shrink further. 15. Let it cool completely before slicing. 16. Store in an airtight container and refrigerate and can last for 7 days. Take out from refrigerator to consume. The cake will still remain soft and moist. Follow me at: Instagram: @gracioustreatz Email: [email protected] Copyright © Gracious Treatz. All rights reserved. Unauthorized usage or stealing this video is prohibited.