Today is my birthday! Yeay!! Hopefully, a year older a year wiser.... So, for this very special date in my life, I baked a cake for myself. Yes, I deserve a reward for being mature.... hahaha.
I was longing to eat Japanese Cotton Cheesecake for quite a long time, so, I decided to bake this cake. Luckily the recipe is easy. Here goes the recipe:
Source: Bisous A Toi (Kak Rima)
Ingredients:
- 250g Cream Cheese (softened)
- 60g Butter (softened)
- 120ml Fresh Milk
- 1tbsp Lemon Juice (omitted)
- 60g Plain Flour
- 30g Corn flour
- 6 Yolks (lightly beaten)
- 6 Whites
- 1/4 tsp Cream of tartar
- 120g Caster Sugar
Method:
- Preheat oven at 160degrees
- Place the softened cream cheese, butter and fresh milk in mixing bowl and stir over double-boiler until melt and mixture is thick and creamy.
- Let it cool, then add 6 yolks gradually and mix until well combined.
- Sieve in the plain flour and corn flour to the batter and stir till mixed. Set aside.
- In another bowl, whip the egg whites in till foamy, add in cream of tartar, continue to whisk. Gradually add in the caster sugar, whisk till stiff and peak.
- Add one-third of whites into the cheese mixture and fold till incorporated. Continue with the balance.
- Grease a 8" pan and wrap around the outside of the pan with aluminium foil.
- Pour the batter onto the pan. Bake in water bath for about 1 hour or until firm and golden brown (bake the cake by placing it on top of a tray of water)
- Turn off the oven. Leave cake in the oven and leave the oven door ajar to cool cake.
Verdict: This recipe is a keeper! Nyum..nyum... except that next time I'm gonna use 8" cake pan as recommended... huhuhu... kek ni sedikit rendah...huhuhu
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