Kumquat Ogura Cake
I've not made this myself. It was different and interesting. You know how it is when you come across a recipe that is really different to you. You have to have it even if you know you'll never make it yourself!!!
I think that might be ADDICTION to a hobby???
***If anyone can convert these measurements, please do.
I tried, but didn't come up with anything that satisfied me.
100 gegg yolks
60 gvegetable oil
80 gkumquat marmalade
80 gcake flour, sifted
200 gegg whites
250 grock sugar
CHOCOLATE SWISS MERINGUE BUTTERCREAM: (OPTIONAL IF YOU LIKE CAKE PLAIN)
75 gchopped dark chocolate
300 gswiss meringue buttercream
SWISS MERINGUE BUTTERCREAM
5 ozegg whites (~140g)
5 pkgcaster sugar (~140g)
1 tspquality vanilla extract
500 gunsalted butter, cut into 2" chunks, room temperature
How to Make Kumquat Ogura Cake
Preheat oven @ 150 degrees. Grease and line a 8" square x 2 1/2" tall pan.
- Whisk ingredients (A) together in a mixing bowl. Add in (B). Set aside.
- Whisk egg whites until frothy & add in sugar. Continue to whisk until soft peaks.
- Gently fold in the whites into (1). Pour into prepared pan and sprinkle chocolate chips over top.
- Steam bake in a preheated oven @ 150 degrees for 40 mins.
- Once tester comes out clean, remove from oven and let cool completely.
- Slice the cake into 2 and spread the chocolate swiss meringue buttercream in between.
- KUMQUAT MARMALADE:
Half kumquats and remove seeds.
- Place all ingredients in a pot. Bring to a boil and lower to a simmer for 15-20 minutes. If they have softened, turn off heat and let cool down a bit.
- Blend kumquats coarsely or finely (up to you) and return to the pot. The kumquat puree will look opaque.
- Meanwhile sterilize 2 jam jars.
- Cook the puree on medium low heat until it looks glossy. (you can do the wrinkle test, it will form)
- Pour hot jam into sterilized jars and cover it immediately. When it cools the safety seal will go down. Do not open jars until time to consume.
- CHOCOLATE SWISS MERINGUE BUTTERCREAM:
Prepare a double boiler with a gentle simmer.
- In a heat proof bowl, combine egg whites, sugar and salt into it. Mix well but no beating is required.
- Place the bowl over the double boiler and placing a candy thermometer to monitor the temperature.
- Stir once in awhile to prevent the egg white from curdling at sides. Aim to have the temperature to reach at least 146F/63C for food safety reasons.
- Once the temperature is reached, remove from heat and beat it till it is silky white.
- Add vanilla extract and mix well. If the mixture is still hot, place it over a bath of ice water to cool it down.
- Add the butter chunks one piece at a time and continue to beat while doing so.
- Continue to beat till all the butter has been added and the buttercream is smooth and silken.
- Melt the chocolate in the microwave and let cool for a minute before mixing into the room temperature buttercream.