15 June 2016

Japanese Cotton Cheesecake (8" round pan)



Trying out my new one piece Mondo 8" round pan, 4" height, I bought it online from Baking Pleasure. Well, because of this Japanese Cotton Cheesecake...my kitchen has a few new baking pans! Add to the previous attempts, this is the sixth!

Oh dear! Again! The surface peeled when I trying to flip the cake over. I use a different silicon cake mat not the Silpat mat! Put aside the sad incident....the cake texture is very good, soft, light and cottony cream cheese texture! 







Ingredients:
egg yolks batter
250g cream cheese
6 egg yolks 
70g sugar
60g butter
100ml full cream milk
1 tbsp lemon juice
60g cake flour
20g corn flour
1/4 tsp salt
2 tsp vanilla extract

egg whites batter
6 egg whites
70g sugar

Method:
1. Prepare the baking tin: Grease the 8 inch round baking tin, line the bottom of the tin with parchment paper. 

2. In a big bowl, melt the cream cheese, butter and sugar on a double boiler. Whip the mixture using a hand whisk until it is creamy and smooth. Remove from the double boiler, add egg yolks, continue to whisk the mixture. Add milk, vanilla extract, lemon juice. Gently add the sifted flour mixture (cake flour, corn flour and salt) Sieve the egg yolks mixture and set aside.

3. In a clean mixing bowl, using electric mixer, whisk the egg whites until it is foamy, add in the sugar in three batches. Beat the egg whites until soft peak just before the stiff peak. 

4. Take 1/3 of the egg whites mixture, mix it to the egg yolks mixture. Then fold in remaining egg whites mixture to the egg yolks mixture in two batches. Pour the batter into the baking tin, knock the baking tin on the worktop once to release air bubbles. 

5. Pour hot water on a bigger baking tray and let the 8 inch baking tin sit in the hot water. Bake the cake in a preheated oven (top and bottom heat, without fan mode) at 140C for 1 hour 15 mins, in the lower rack of the oven. Remember to place an oven thermometer in the oven to check the actual oven temperature, adjust the heat accordingly. 

6. After the cake is done, switch off the oven heat and let the cake sit in the oven with oven door ajar for 30 mins. Take out the cake from the oven and flip the cake out using a silicon mat to prevent the cake top stick and peel. 

7. Cool down the cake completely before slicing. 

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