Ogura Cake: the fluffy, airy cake recipe from Malaysia

Total time: 80 Min
Difficulty: Low
Serves: 8 people
By Cookist

Despite what the name might sound like, this ogura cake actually hails from Malaysia. It’s an easy dessert recipe that is somewhat of a chiffon cake.

Interestingly, the name is Japanese and means “lovesick”. Perhaps someone made this for someone they had a crush on? We’re not entirely sure, but either way, you’ll love this pillow, soft, airy cake with its slightly sweet and orange flavor.

While it’s made in a similar way to chiffon cake, it’s slightly richer, and some might say it’s a cross between a chiffon cake and Japanese cheesecake. Ogura cake is often flavored with different ingredients, so make sure to check out our variations below!

The cake can be tricky to make—whisk too much or bake it at the wrong temperature and you’ll have a cake that shrinks. It’s important to follow the steps carefully to ensure a light and fluffy cake.


Ogura Cake vs Chiffon Cake

Ogura Cake is made in a similar way to chiffon cake, but it’s slightly richer. In fact, some say it’s a cross between a chiffon cake and Japanese cheesecake.

It does not contain as much moisture as a chiffon cake. As with a chiffon cake recipe, the eggs are separated and incorporated separately into the cake batter. The beaten egg whites is what makes the cake so airy and light.



Make sure to use the freshest eggs possible. This will ensure perfectly whipped egg whites.

Add cream of tartar it stabilizes the egg whites to create a stable meringue. Use 1/8 tsp per egg white, and if you don’t have cream of tartar, you can use lemon juice (1/2 tsp per egg white). Make sure that the bowl you whip the egg whites in is very clean, free from any soap residue or egg yolks.

Make it savory, by swapping the orange juice for milk, and adding 3 tbsp each cheddar and parmesan.

The batter can also be flavored with vanilla extract, coffee extract, cocoa powder, or matcha powder.

Use room temperature eggs for best results.


How To Store Ogura Cake

The cake is best served immediately, but leftovers can be stored in an airtight container for up to 3 days.

Egg whites
Egg yolks
90 g
cake flour
70 g (1/2 cup + 3 tbsp)
Olive oil
50 ml (1/4 cup)
Orange juice
90 ml (1/3 cup)
1/2 tsp

How To Make Ogura Cake 

In a bowl mix together egg yolks with juice, oil, and salt.

Whisk until smooth.

Sift the flour into the wet ingredients.

Strain the batter through a sieve.

In another bowl beat egg whites with sugar. Mix in the first mixture.

Transfer to the baking pan in the larger pan with hot water.

Bake at 150°C (300°F) for 30 minutes and then for another 30 minutes at 130°C (260°F). Use a large plate to flip the cake out of the cake pan.


This cake must be baked in a water bath, so don’t skip this step!

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