Cotton Cheese Cake
6" round pan
Ingredients:
100g cream cheese( room temperature)
20g unsalted butter
15g Caster sugar
85g milk
2 egg yolk
10g Corn Starch
25g Cake flour
2 egg whites
1/2t lemon juice
40g caster sugar
Method:
100g cream cheese( room temperature)
20g unsalted butter
15g Caster sugar
85g milk
2 egg yolk
10g Corn Starch
25g Cake flour
2 egg whites
1/2t lemon juice
40g caster sugar
Method:
1. Preheat the oven to 180°C (356°F) (Top and bottom heat, no fan force)
2. Whisk cream cheese, butter, caster sugar and milk till smooth over a warm water bath.
3. Remove from the heat, add yolks and whisk
4. Sift flour and fold into mixture.
5. Whisk whites at low speed till foamy add in lemon juice and beat at high speed till
2. Whisk cream cheese, butter, caster sugar and milk till smooth over a warm water bath.
3. Remove from the heat, add yolks and whisk
4. Sift flour and fold into mixture.
5. Whisk whites at low speed till foamy add in lemon juice and beat at high speed till
bubbles become very small but still visible.
6. Gradually add sugar and beat till just before soft peaks.
7. Fold whites into batter 1/3 at a time.
8. Pour into cake pan and tap the pan on the counter to release air bubbles
9. Bake on the bottommost rack in a preheated 185 degree C oven (top and bottom heat, no fan force) for 15min, lower to 120 degree C for 35-40 mins and turn off the oven and
6. Gradually add sugar and beat till just before soft peaks.
7. Fold whites into batter 1/3 at a time.
8. Pour into cake pan and tap the pan on the counter to release air bubbles
9. Bake on the bottommost rack in a preheated 185 degree C oven (top and bottom heat, no fan force) for 15min, lower to 120 degree C for 35-40 mins and turn off the oven and
leave cake in the closed oven for 30mins. Open the door of the oven slightly at the end of the baking for 10mins for cake to cool.
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