Home / All Recipes / Malaysian / Matcha Ogura Cake
Last updated: Jul 10, 2018 — Published: Jul 10, 2018 — By: Anita — 4 commentsAiry soft and cloud like fluffy Malaysian ogura cake with matcha flavor, bake in au bahn marie (water bath) method.
I have a super airy and cloud-like fluffy cake recipe to share, matcha ogura cake. This is my second ogura cake recipe, the first one being cheesy pillowy ogura cake. If you have never tried an ogura cake before, you really owe it to yourself to bake this hugely popular Malaysian cake at home.
Ogura cake is a very egg rich cake, and it asks for 6 eggs total for an 8” square cake pan. You will need matcha (Japanese green tea powder) to create the green color, and to infuse the cake with matcha flavor . Since there is a spectrum of green base on your matcha, make sure to choose the one with the color you like. Mine is on the brownish side, which is a bit regrettable, but the taste is wonderful.
An ogura cake is baked with au bain marie method, so make sure you have an extra pan to fill with boiling water along with the 8” square cake pan. Typically I use my half-sheet pan for this, but you can use any other pan as long as it is larger than the 8” square cake pan you will be using to bake the cake itself. Also, be extra certain you are adding hot boiling water for the au bain marie, or you will be scratching your head trying to figure out what went wrong when the cake doesn’t rise.
Author: Anita Jacobson
Prep Time: 20 mins
Cook Time: 1 hour
Total Time: 1 hour 20 mins