Hello, foodies! It has been a few days since the beginning of the Circuit Breaker and we hope that all of you are staying safe at home. For those of you who are homebodies, we’ve got an activity idea for you today! Whether or not you are a seasoned baker, you should definitely try baking this Japanese Cotton Cheese Cake. This recipe will help you sharpen your baking skills so let’s get baking!
Make This Fluffy Cheese Cake To Sharpen Your Baking Skills
Craving for some delicious cake while you sip your warm cuppa coffee? If you have some extra time on your hands, gather up some ingredients and get baking because this Japanese Cotton Cheese Cake is absolutely delectable! See below for what you will need to make this cake.
- 250g cream cheese
- 200ml fresh milk
- 120g butter (at room temperature)
- 5 egg yolks
- 60g plain flour
- 30g corn flour
- 5 egg whites
- 100g icing sugar
- Tartar powder (optional)
Step 1: Combine ingredients (A) into a small pot and let melt over low heat or until mixture has a smooth consistency. Then, transfer into a small mixing bowl (i).
Step 2: Then, add ingredients (B) – flour only. As you are mixing, add in egg yolk one by one and mix well.
Tip: Sift the plain flour and corn flour to get rid of lumps.
Step 3: In a separate mixing bowl (ii), beat ingredients (C) until the mixture has stiff peaks. Then, take 1/3 of the mixture and add it to mixing bowl (i). Mix and continue to add the remaining mixture from mixing bowl (ii) until all is combined.
Step 4: Preheat oven to 130°C. Transfer cake batter into an 8-inch cake pan.
Step 5: Bake for 90 minutes at 130°C. Then, allow to cool before removing cake from cake pan.
Are You Excited To Bake This Delicious Japanese Cotton Cheese Cake?
This recipe won’t take more than two hours of your time, so, what are you waiting for? If you’re stressed about work, take some time off and do some baking. You might find out that baking could be your new hobby! And, you could be really good at it too. Put on an apron and let’s get baking. Stay home and stay safe, foodies! Bye!
This recipe is originally from Charmaine Liow.