Japanese Cottony Cheese Cake
It’s my time to bake again.
The weather was cool and it rained for the whole Saturday morning. I was supposed to wake up at 7am and prepared all the ingredients for baking so I could have cakes for breakfast. Ended up, I was late for 3 hours. Still, I managed to have them as dessert after lunch!
I have been longing to bake this when I read through Precious Moments and Little Corner of Mine. The Japanese Cottony Cheese Cake looks so Yummy from 2 of the blogs. I did all alone in the beginning. Then second brother showed interest and gave me a helping hand while I was measuring the ingredients and separating the egg whites and yolks. He helped me out in mixing them. What a kind bro he is. (Ish… cannot praise him too much.)
It was cottony, neither too sweet nor heavy and simply light. Maybe you will see that the texture is quite ‘rough’ from the slices but I can tell you, NO. They were soft and very fluffy. Just melt once in your mouth. I should have the cake sliced when it was really cool but I got a bit impatient and sliced the cake while it was still warm. A little imperfection is that I used a square pan instead of round pan. So, could not get a really nice pic of the square-shaped cake. I will get myself a round pan and post up the nice round cake picture soon. *coming soon*~
Besides, I brought 1/3 of the Japanese Cottony Cheese Cake over my aunt’s house and her kids simply love this. And yes, we finished the whole cake in just one day.
Point: Japanese Cottony Cheese Cake tastes good too after chilling.
Upper left: after I mixed up both (A) and (B)
Upper right: mixture for (C)
Lower left and right: the fluffy cottony cake
250g Philadephia Cream Cheese
100ml Fresh Milk
60g Superfine Flour (top or cake flor)
6 Egg Yolks
1 tbsp Lemon Juice
¼ tsp Salt
6 Egg Whites
¼ tsp Cream of Tartar
140g Fine Granulated Sugar
Melt (A) in double boiler and cool the mixture until room temperature.
Fold in (B) and mix well
Whisk egg whites with cream of tartar until foamy and then add in sugar and whisk until soft peaks form. Fold in half of the (C) into the mixture and mix well. Then add in the other half and mix them evenly.
Pour the mixture in 8 inches round cake pan (lightly grease and line the bottom and side of the pan with greaseproof paper).
Finally, bake in water bath for 1 hour 10 minutes or until set or golden brown at 160 °C.
Try it out and enjoy~