See! This is how I ruined my cake during the process of swirling! Sign...... =(
25gm Corn oil
120gm Cream cheese
120gm Cream cheese
80 ml Milk
1/4 tsp salt
5 Egg yolk
1 egg
65gm Superfine flour
Ingredients B
5 egg white
75gm caster sugar
1/4 tsp cream of tartar
Method A
- Using double boil method melt the cream cheese, corn oil, milk and salt. Set aside to cool.
- Beat egg yolk, whole egg till foamy.
- Add and blend in slowing No. (1) and the superfine flour alternately. Set aside.
Method B
- Beat egg white till foamy add in cream of tartar and sugar, continue beating until soft peak formed or the egg white will not drop when over turn the mixing bowl.
- Add 1/3 of the egg white mixture in (A) mixture. Mix well.
- Blend in all the batter into the egg white mixture and mix till well combined.
- Pour the batter in a 9" greased cake pan and using steam bake method (pse click on the link for the baking tips) and bake for 45 mins at 170°C
- Over turn the cake to cool.
Christine, your cake still looks nice once it is sliced. How much cocoa powder did you use?
ReplyDeletePhong Hong, This Ogura Chocolate Cheese cake was baked in July last year... and only posted now only and I must have miss place the note tat I took down on the amount on cocoa powder le..... need time to trace back.... My sincere aplogy! =
ReplyDeleteHi Christine, your cake looks nice. So long as it tasted good, I would still enjoy it. Very flavourful with cheese.
ReplyDeleteKimmy, TQ for yr kind words and support, u r right, taste is the answer to all foods.....
ReplyDeletejust tried this cake!!! it is so soft and fluffy!!! how amazing! thank you for introducing me to this cake, Christine!!! But the flavor needs some enhancement for me =) will add some vanilla extract next time =D
ReplyDeleteHi Cherish, TQ! so happy to know that u love the cake. This cake is very addictive to me!
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