Japanese Cotton Cheese Cake is the reason I ♥ Baking again....

"Japanese Cotton Cheese Cake", recipe given by my old primary school friend, Bee Lian.

She baked the cake and posted in FB, then after a long period of time I never do any baking and I started up with this delicious, soft and popular cheese cake. My whole family even my grandpa also like this cake. 

So, with the satisfaction on this cake had given me "power" to try on many others recipe from internet and books.

This the first Japanese cotton cheese cake bake by me on 31/7/2010. Here is how my others cake journey begin.....

My First Japanese Cotton Cheese Cake

 The cake look nice and taste really nice. This cake is my favorite recipe and I had baked alot time and tested by a lot of my friends. Almost all my friends also give good comments on this cake BUT my bf don't like it at all. Because he doesn't like "cheese cake", any type of cheese cake. 

Japanese Cotton Cheese Cake

Ingredients:

140g fine granulated sugar

6 egg white

6 egg yolk

¼ tsp cream of tartar

50g butter

250g cream cheese (at room temperature)

100ml fresh milk

1tbs lemon juice

60g superfine flour/ cake flour (I use cake flour = self raising flour)

20g corn flour

 

Method:

1. Melt cream cheese, butter and milk over a double boiler. Cool mixture. Fold in flour, corn flour, egg yolks, lemon juice and mix well.
2. Whisk egg whites with cream of tartar until foamy. Add in sugar and whisk until soft peak form.
3. Add cheese mixture (cooled) to the egg white mixture and mix well. Pour into an 8 inch round cake pan (lightly grease and line the bottom and sides of the pan with greaseproof baking paper) 
4. Bake cheesecake in a water bath for 1 hr 20 minutes or until set and golden brown at 160 degrees.

When I start baking..... ^__^

Long I love to help my mum in baking since i was young. My elder sister don't like it at all and she never help before, she just be the supplier ($$).
I still remember that I fully in charge my mum Chinese New Year cookies for our own self and relatives when I was finished my SPM. Long break holiday mah...then mum see me nothing to do...so tangkap me to help her lor... She do a lot cookies for many friends and relatives @_@...too many people she wanted to give every year, I asked her, "why want to give them leh? why not they give us? you are elder then them mah...". Mum answer for every year also will same, "aiyo...one year once only mah...some people had help us in many way...so this is the time we show our gratitude, I now give those adult, i give for their kids eat de...they like my cookies...bla bla bla". From there i learn that butter cookies you only can mix in one way....if you turn clock wise...the whole process must turn clock wise....one direction only...I asked my mum why...no answer for that.
BUT heheeh now i no follow 100% my mum instruction, i found that even i mix clock wise then anti clock wise also OK punya....lar la lar la lar.. :-)
My mum famous butter cookies and peanut cookies is well known between my relatives and her "Secret Recipe" for the cookies is never pass to other people beside her daughter "ME". So, I can't share the recipe here..sorry......

Egg White Butter Cake

Mum baked Shanghai Moon cake yesterday and left the egg white for me to bake this butter cake.

 Its look pale on the surface. I tested few times to make sure it is well cooked.
I get this recipe from Baking Mum. Her cake look so nice, with brownish surface. I think I'll bake this again when my mum make her second batch Shanghai Moon cake. My mum and dad said this cake is very moist.
This cake is full of butter flavor, u might not know it is only use the egg white.

The recipe's for this Egg White Butter Cake:
YAI’S EGGWHITE BUTTER CAKE

Ingredients
250 gm cold eggwhite
170 gm caster sugar
2 tsp vanilla essence
175 gm cake flour (sifted)
25 gm milk powder (I used Anlene milk powder)
¾ tsp baking powder
175 gm soft unsalted butter (I used salted butter)
½ tsp salt (I had omitted this)
12 gm spongecake stabilizer (I had omitted this too)

Method
Preheat the oven to 175°C.
Beat everything together until it is well mixed. ( I beat the egg white first, then add in others ingredient)
Bake until cake is cooked.

My 1st time create a blog

Hello.....testing..... ^__^