Banana Ogura Cake





I have always wanted to bake a square chiffon cake. Thank you to Jeannie Tay for sharing the recipe. I am so happy that the cake turned out with no cracks.


Recipe adapted from Jeannietay’s Blog


5 egg yolks + 1 whole egg
60g corn oil
150g mashed banana

1/4 tsp Salt
80g Cake flour

5 Egg whites
1/4 tsp Cream of tartar
60g Sugar

Utensil :  7″ square or 8″ round pan, greased the sides and line the bottom. Wrap the pan with aluminium foil so that the water doesn’t get into the pan if spring form pan is used.



  1. Use hand whisk egg yolks, 1 whole egg and corn oil until frothy then add mashed banana and mix well. Sift in the flour and salt and mix again until well combined. Set aside while you prepare the meringue.
  2. Using an electric mixer, whisk egg white, cream of tartar and castor sugar until firm peaks formed (firm peaks is between soft peaks and stiff peaks).
  3. Mix 1/3 of meringue with yolk batter with a hand whisk. Add another 1/3 portion and fold gently with the whisk. Then pour in balance of meringue. Fold gently using a spatula until no more streaks of meringue can be seen.
  4. Pour batter into prepared pan and tap pan lightly to remove air bubbles.
  5. Bake in a water bath for 70 minutes at 160°C.
  6. Remove from the oven and drop the pan at a height of 10 cm onto a table top. This will prevent cake from sinking.
  7. Unmould as soon as you can. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and invert the cake on non stick baking paper. Peel off baking paper from the base and re-invert onto a rack to cool.








Bake With Paws


  1. It was a success when I tried baking the Banana Ogura Cake. Very soft, moist n cottony cake..yummy delicious. Am very happy. .thanks for sharing this marvelous recipe…

    • Hi Shirley,

      I am happy to hear this. Credit go to Jeannie Tay who shared this recipe:)
      Happy baking and have a good day.

    • Thank you, Jeannie. I baked this cake for few times and amazing that did not sink a lot:) However, thank you for sharing the recipe.

  2. Hi! I tried out your recipe today and the cake turned out great! (I posted photos of the cake on my blog and linked to your page) Thanks for sharing the recipe!

    Note: There was too much mixture to fit in my 7″ square tin so I used a 9″ and it worked!

  3. Thanks so much for this recipe, baked this cake multiple time. I’m so in love with this recipe. I even tripled this recipe twice! Not too sweet and oily. I prefer spongy and cottony banana cake over those heavy ones made with butter. This recipe is definitely a keeper.

    • Hi, Thank you for trying this recipe and following Bake With Paws. I am so happy to hear this from you. I personally like light and spongy cake too. That’s why most of the cake recipes I shared are chiffon and sponge type. Cheers:)

  4. Hello..i tried your recipe today.n my cake turned out like ‘fatt koh’. Rise too high.i used 8″ round pan n follow your method n recipe.what is going wrong? Thank you.

    • Hi Nicole,

      Thank you for trying this recipe. Sorry to hear that your cake didn’t turn out successfully.

      It could be the following reasons:

      1. Your meringue could be whisked till stiff peak or over beating and made the cake crack. It should be soft or firm peak.
      2. Your oven could be too hot. The temperature given is just a guideline. Oven are not all the same. Please adjust accordingly to your oven.
      Bake in a water bath at lower temperature and longer period to prevent the cake from cracking.

      I hope the above help.


    • Hi, Thank you for dropping by. In fact, I am using plain flour or all purpose flour (Tepung Gandum). You can get any brands from supermarket. I prefer go for unbleached flour for healthy reason.


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