Gula Melaka Ogura Cake 椰糖相思蛋糕


Love the spongey texture of ogura cakes. I haven’t been really satisfied with my castella cakes and when I first tried baking ogura, I thought that it would be a flop too. However, it turned out a success! I was so happy. Was wondering what I should bake today. Had a long morning in school today having meeting and helping out with primary one induction, so I just wanted something simple. I have the habit of looking at the time, and quickly run through in my head the schedule for the rest of the day, when I’m deciding what to cook or bake. “Ok. It is 3.15pm. I have time till 4.20pm and then I would need to run downstairs to fetch the boy. After  that, hopefully the cake or bread would be ready, so that I can start dinner preparation. Then have a quick dinner and send girl to tuition.” It looked like I could not squeeze in the time to bake bread, so cake it shall be! I have some coconut milk left and tons of gula melaka. Just did chiffon a few days ago, so maybe I should do another ogura, a gula melaka ogura (^-^)





*I used a 7 inch round tin. I did not grease the pan but only lined the bottom with parchment paper. You would need another big pan for the water bath baking method.



1 whole egg

5 egg yolks

1/4 tsp salt

60g salad oil/corn oil

70g gula melaka syrup (*I melted the gula melaka to get the syrup)

20g coconut milk

75g cake flour


5 egg whites

45g caster sugar

1 tsp lemon juice


1) Beat the egg yolk, whole egg, salt, oil, gula melaka syrup and coconut milk together until fluffy. *I did not use the “ready-made” gula melaka syrup today. Instead, I melted the gula melaka which had been chopped into smaller pieces and heat over low fire. I stirred the sugar constantly to prevent burning it. Once sugar has melted, I turned off the stove. Quickly I got all the other ingredients in (A) into the mixer and slowly added in the melted gula melaka. This would have to be added in slowly as the syrup was very hot and could cook the eggs in the mixture. Melting the gula melaka took some time actually. It would be so much easier to use the ready syrup.

2) Sift in the flour and stir well. Put aside.

3) In another clean and dry mixer, beat egg white and lemon juice till foamy. Add in sugar slowly while mixer is still running. Continue whisking till firm peaks.

4) Take 1/3 of the egg white batter and add into the egg yolk batter. Using a hand whisk, mix well. Then slowly add in another 1/3 to the batter. This time, switch to a spatula and fold in the mixture. Repeat with the remaining egg white batter and fold into the egg yolk batter. Fold well but gently so as not to deflate the batter. Try not to overfold the batter as well.

5) Pour the mixture into the pan. Knock the pan gently on the kitchen top to release any air bubbles. Do this about 2-3 times. Place this pan into the large pan. Add in hot water to the larger pan till about 1/3 full.

6) Bake in preheated oven at 160 degree celsius for about 30min. Then reduce the temperature to 150 degree celsius and bake for another 30min approximately.

7) Once baked, open the oven door slowly. Take out the pan and remove cake immediately from pan. Invert the cake on a cooling rack and let cool completely. Once cooled, the cake is ready to be sliced and served.

Do try this recipe. It works for me (^-^) You can always change the flavour to orange, lychee, melon, chocolate, matcha etc. Just like chiffon cakes, we will be spoilt for choices in the different flavours to come out with!


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