Cheddar Cheese Ogura Cake

This cheddar cheese ogura cake has light and smooth cottony texture. I find it has only mild taste of cheese on the cake.

If you prefer your cotton cake to have stronger cheese taste, you may add parmesan cheese or give a try on the other recipe, which I baked few years back.

Source : Step Wong Kitchen

90 gr Milk
40 gr Butter
4 slices or 80g Cheese slice cheese (Cheddar Cheese)
1/ 4 teaspoon lemon flavour / lemon paste / emulco

60 gr Whole egg
100 gr Egg yolks

95 gr Flour

200 gr Egg Whites
1/ 4 tsp Cream of tartar
80 gr Caster sugar

- Preheated oven to 160C
- Melt ingredients A until dissolve and set aside
- In separate bowl, beat ingredients B until thick and fluffy. Add in A batter.
- Add shifted flour to the A-B batter and mix until well combined.
- Whisk egg whites and cream of tartar until foamy, add in sugar and continue whisk until soft peak form.
-  Take 1/3 of egg whites batter to the cheese mixture, mix well.
- Then partially pour the cheese mixture to the remaining egg whites batter, mix until well combined.
- Pour into 7 inch square mould, smooth the batter and gently tap a few times to keep away the large air bubbles. ( Here I baked into 8 inch square mould, yield shorter cake )
- Bake in water bath for 55-60 mins or until golden brown.
- Remove cake from the oven and remove the cake from the mould immediately.
- Set aside to cool.


  1. Wow , your cake look yummy
    Thanks for sharing recipe , I will try it later :)

    1. Hi Mulan,

      Thank you. This Ogura cake is quite a popular, I'm sure you will like it. Can't wait to see your version :)

  2. Very pretty cake! Love them =)

    1. Thanks Cathy, I always admire your baking too.

  3. Looks nice DG. Reminds me that I want to do a ogura cake. Thanks for sharing.

    1. Thanks Jane, yes, this ogura cake quite addictive, just like chiffon cake. Once you make one, you like to try other flavour hahahha a.... can't wait to see your version :)

  4. WOW...your cake is very nicely baked, any tips on maintain the surface cake not crack?

    1. Thanks for the compliment. :) If the oven temperature too hot, normally will make the cake tends to crack. However, if you bake around 160C, most probably you won't find any cracking on the surface :)