Lemon Poppy Seeds Ogura Cake

Earlier last month, I had a sudden urge to want to eat ogura cake. So I decided to bake this. It turned out really nice and light with a hint of tang and crunchy from the poppy seeds.
Recipe for Lemon Poppy Seeds Ogura Cake, adapted from Victoria Bakes.
Makes a 9" round cake or 8" square cake

75g Cake flour, sift twice
1/4 tsp salt
5 Egg yolks
1 whole Egg
60g Vegetable oil
30 ml Lemon juice
50 ml Milk (I used 5g lemon juice + 75g milk)
1 tsp Lemon zest
2 tsp Poppy seeds

A few drops of lemon oil

5 Egg whites
1/2 tsp Corn flour
60g Castor sugar

1.  Place the dry ingredients in the mixing bowl and make a well in the centre. Add in egg yolk + 1 whole egg, corn oil, lemon juice, zest and milk.  Using a paddle hook, beat ingredients until creamy and well combined.  Set aside.
2. Place 2 cups at the bottom of the oven and preheat oven at 160C.
3. Using an electric mixer, whisk egg whites until slightly foamy.

4. Add in sugar with corn flour in 3 batches.  Whisk until soft to stiff peaks formed
5. Using a spatula, fold in 1/2 of the meringue into egg yolk mixture.  Lift and fold until well combined, then add to rest of meringue.  Add in the poppy seeds.  Fold again until well mix
6. Pour batter into a 9″ round pan [line base with baking paper]
7. Smooth the surface with a spatula or shake a little and the batter will spread out evenly
8. Bake in oven at 160 degrees C for 40 minutes, lower heat to 140 degrees C and bake for a further 20 minutes.
9. Remove cake and invert it after baking on a wire rack and let it cool slightly [about 5 minutes] before removing the pan and baking paper.
10. Cool cake completely before slicing to serve or refrigerate before slicing to serve later.



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