Go Back

Carob Ogura Cake Recipe

Make this soft and airy Carob Ogura Cake at home. It is a delicious stand alone cake for tea time or a perfect base for strawberries and cream frosting cake. You'll forget store-bought chiffon cake after making this one. Enjoy!
Course: Dessert, Snack
Cuisine: American, Western
Keyword: Carob Cakes
Author: The Australian Carob Co.


  • 7″ square pan or 8″round pan – use the normal pan and line the bottom for water bath method to prevent water sipping in.


Yolk Batter

  • 100 gms egg yolks, about five (5) eggs
  • 1 pc whole egg
  • 1/4 tsp salt
  • 60 gms corn oil
  • 60 gms cake flour
  • 15 gms The Australian Carob Co. Roasted Carob Powder
  • 90 gms The Australian Carob Co. Carob Syrup (mix 10 gms carob syrup into 80 gms water)

Egg Whites and Baking

  • 200 gms egg yolks, about five (5) eggs
  • 40 gms caster sugar
  • 1 tsp lemon juice



  • Beat the egg yolk, whole egg, salt, corn oil, carob syrup water until fluffy.
  • Sift in flour, then mix it until well combined. Set aside.


  • Preheat oven to 160°C.
  • Beat egg white + lemon juice + caster sugar until firm peaks form.
  • Mix into egg yolk batter, 1/3 portion of the meringue at a time, first use a hand whisk to mix gently and at the end, switch to spatula to lift batter from bottom to fold up. Keep doing this until a nice smooth batter is obtained.
  • Pour the mixture into prepared pan.
  • Put pan into a larger pan and filled up with hot water (about 1/3 of the batter pan). Bake with preheated oven at 160°C for 30 min then turn down to 150°C for 45 min.
  • Once baked, remove from the pan immediately, inverted on a rack and let it cool.