BUTTER MARBLE COTTONY CAKE [OGURA CAKE] ~ TastelLoutis cooking

Seeing so many lovely marble cake recipes in the Bake Along event inspired me to bake this cake. I'm not sure if this can be considered for the theme Marbled Butter Cake cos' Ogura cakes usually do not add butter. But here I replaced corn oil with melted butter and it works too.

The cake rose beautifully but does crack a little [I think there isn't enough water in the water bath] but the chocolate aroma fills the kitchen while baking.

Ingredients for Egg Yolk Mixture

[using 7" square tin]
55 gm superfine flour - sifted

1/4 tsp salt

4 egg yolks

1 whole egg

40 ml corn oil [I used melted butter]

60 ml milk mix with 2 tsp vanilla essence
1.5 tbsp cocoa powder - sifted [for the cocoa portion]

Place the dry ingredients[[except cocoa powder] in the mixing bowl and make well in the centre. Add in eggs, melted butter and milk mixture. Using a paddle hook, beat ingredients until creamy and well combined.
Divide into 2 equal portion. Add cocoa powder into 1 portion. Mix well, set aside.

Pour 1 and 1/2 cups water into baking tray, place baking rack on the tray and preheat oven at 160 degrees C for 10 minutes.

Ingredients for Egg White Mixture
4 egg whites
1/4 tsp cream of tartar
50 gm castor sugar

Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until slightly foamy. Add in sugar in 3 batches. Whisk until soft to stiff peaks formed.
Using a spatula, fold in 1/2 of the meringue into plain egg yolk mixture. Lift and fold until well combined. Fold again until well mix.Mix remaining 1/2 of meringue to the cocoa portion. Mix well.
Pour both mixture alternately into a 7" square tin [line base with baking paper at the bottom only]. Shake pan a little to smoothen out the batter then use a skewer to create swirls in the batter to get the marble effect].
Steam bake in oven at 160 degrees C for 40 minutes, then reduce temperature to 140 degrees C and continue to bake for 20 minutes. [Note: for the water bath, use 1 and 1/2 cups water for the duration of baking. This way the cake base will not be soggy after baking].
Remove and invert the cake after baking and let it cool slightly [about 5-10 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper].
Cool cake before slicing to serve or refrigerate for serving later.

I'm submitting this post to Bake Along - Marble Butter Cake Theme hosted by Lena of Frozen Wings, Joyce of Kitchen Flavours

and Zoe of Bake for Happy Kids

Recipe Update - 30 March 2014

I baked this cake again with 1/3 batter as cocoa portion. The cake didn't rise as beautifully as above maybe because I have over-mixed the batter. However, the cake is still soft and moist and aromatic. Be very careful when mixing the batter to avoid deflating the air in the batter.