Last Saturday i try new challenge to bake an Ogura Cake, i think the 1st time for me to try bake this quite challenging too, i found the recipe from the website. Soooo sad that is failed because it shrink a lot...you know is really a lot, from big size to become a mini size (looks like mini cheese cake). I don't know which part went wrong.. I only know that during baking time in oven, i saw the cake raise very high, but at the end after the time baking is end, i didn't take it out, about 5-10mins later i only take it out, and surprise me...
So when i turn upside down of the egg white, it does not fall down, so i consider this is ok already...right?
So here is the mixing part of the egg yolk, orange juice, milk, corn oil and etc....
And then fold in 1/3 of the egg whites batter into the egg yolk batter.. Fold till finish.
I follow the recipe to add in also the poppy seeds..
And then i pour the batter into 9'' square pan, i wonder if the paper can be put like this? Or just allowed to put in bottom of the pan..? Someone please advise?
After finish mixing all the things and folding session, i put in the tray with the method Steam Bake water on the bottom.. by the time when i insert the cake to bake, i only pour the water on the bottom baking tray (for steam bake).. Is it this step is wrong and i should pour the water when i reheat the oven that time?
And.... Tadaaaa..... my very 1st time failed of Ogura cake, so flat.......but anyhow still can be eaten..
I still dont know what went wrong actually.. is it the oven is too hot, or is it the paper cannot be insert in the baking 9inch square pan ? Or liquid too much..?
There goes my flat Ogura Orange Cake flavour...... It still taste nice and moist, very rich orange juice flavour, if the cake is in the standard size, that would be very ichiban and miracle for me already... T.T
