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  • Subashini Pallianysamy

Japanese Cheese Cake

I’m back again with lots and lots more fabulous  recipes for the year 2012. First of all let me wish Happy New Year 2012 to all of you faithfully following my blog. Thank you very much for your support. May this year brings you more success and prosperity with all your dreams comes true!

Here I would like to share a cake recipe which I tested recently.  I baked this cake just for my brother who always voluntereed himself to be the guinea pig for all my experiments in the kitchen.  I trust his comments.  He is the good criticizer who always give genuine comments on my cooking.  I consider this recipe as the best ever for the Japanese Cheese Cake. Well,  you can see the softness and sponginess of the cake in the above picture.  Awsesome! All the credits goes to Pick Yin from her blog Little Teow Chew.

Its worth it. I simply love this cake.

Ingredients :

  1. 140 g fine granulated sugar

  2. 6 egg whites

  3. 6 egg yolks

  4. 1/4 tsp cream of tartar

  5. 50g butter

  6. 250 g cream cheese

  7. 100ml fresh milk

  8. 1 tbsp lemon juice

  9. 60 g Cake flour

  10. 20 g corn flour

  11. 1/4 tsp salt

Baking method :

Melt cream cheese, butter and fresh milk over double boiler. Let it cool for next step. Make sure the mixture well combined.

Fold in flour,cornflour,egg yolks and lemon juice. Mix with clean spatula to well combined without lumps.

Meanwhile whisk egg whites together with cream of tartar to form foamy texture. Then gradually add sugar and whisk till soft peaks form.

Add the egg white mixture to the cheese mixture slowly.

Transfer the cake batter into springfoam cake pan with proofed with parchment paper.

Bake preheated oven for 160 degree Celcius for 1 hour and 15 minutes over water bath.

I can call this cotton soft cheese cake as well as it is very soft indeed.

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