Japanese Cheese Cotton cake with frosting
Recipe
Ingredients
Cake
Cream cheese-100gms
Butter-1 1/2tbsp
Heavy cream or whole milk-2tbsp(i used milk)
Sugar-1 1/2tbsp+3tbsp
Egg yolks-2
Egg whites-2
All purpose flour-1 1/2tbsp+1/2tbsp corn starch
Vanilla essence-1tsp
Lemon zest-1/4tsp
Salt a pinch
Icing&topping
Lemon buttercream
Butter-50gms
Icing sugar-1cup
Milk-1tsp
Lemon juice-1/4tsp
Lemon essence-1/2tsp
Topping
Blueberry-2tbsp
Cornstarch-1tsp
Sugar-1tbsp
Water-3tbsp
Method
Cake
Line a small deep pan well as shown in the picture below.
Take butter creamcheese 1 1/2tbsp sugar and milk in a bowl and do double boiling and constantly stir with a whisk till smooth and creamy.Now take away from the double boiler add in yolks vanilla essence and lemon zest and beat well with a whisk.Add the flours and mix well to form a smooth batter.
Take the eggwhites start beating.Add salt and little sugar from the remaining sugar and beat well adding rest of the sugar in between in batches.Beat till it holds a medium peak as shown in the picture below.This stage is important for a successful bake of this cake.
Now preheat oven at 180c keeping a baking tray with 3/4th of water inside.
Now in batches add fluffy eggwhite to the yolk mixture and fold in and incorporate well.
Now pour the batter into lined greased pan and keep in the hot water tray and bake for 45 minutes at 155c.(reduce to this temperature ahen you start baking).
After 45 minutes reduce to 140c and bake for another 10minutes.
I used a cooking range oven.So please adjust and monitor temperature and time as per your oven setting.My oven doesnt brown up much.
Once done just leave the oven door open for 20 minutes with the cake in to avoid shrinking of cake.
Meanwhile prepare buttercream by beating the ingredients given under buttercream till fluffy.Pipe in your desired designs.
To prepare blueberry topping boil blueberry with water sugar and cornstarch till thick.
You may even have it plain.We preferred this topping and icing😋
Ingredients
Cake
Cream cheese-100gms
Butter-1 1/2tbsp
Heavy cream or whole milk-2tbsp(i used milk)
Sugar-1 1/2tbsp+3tbsp
Egg yolks-2
Egg whites-2
All purpose flour-1 1/2tbsp+1/2tbsp corn starch
Vanilla essence-1tsp
Lemon zest-1/4tsp
Salt a pinch
Icing&topping
Lemon buttercream
Butter-50gms
Icing sugar-1cup
Milk-1tsp
Lemon juice-1/4tsp
Lemon essence-1/2tsp
Topping
Blueberry-2tbsp
Cornstarch-1tsp
Sugar-1tbsp
Water-3tbsp
Method
Cake
Line a small deep pan well as shown in the picture below.
Take butter creamcheese 1 1/2tbsp sugar and milk in a bowl and do double boiling and constantly stir with a whisk till smooth and creamy.Now take away from the double boiler add in yolks vanilla essence and lemon zest and beat well with a whisk.Add the flours and mix well to form a smooth batter.
Take the eggwhites start beating.Add salt and little sugar from the remaining sugar and beat well adding rest of the sugar in between in batches.Beat till it holds a medium peak as shown in the picture below.This stage is important for a successful bake of this cake.
Now preheat oven at 180c keeping a baking tray with 3/4th of water inside.
Now in batches add fluffy eggwhite to the yolk mixture and fold in and incorporate well.
Now pour the batter into lined greased pan and keep in the hot water tray and bake for 45 minutes at 155c.(reduce to this temperature ahen you start baking).
After 45 minutes reduce to 140c and bake for another 10minutes.
I used a cooking range oven.So please adjust and monitor temperature and time as per your oven setting.My oven doesnt brown up much.
Once done just leave the oven door open for 20 minutes with the cake in to avoid shrinking of cake.
Meanwhile prepare buttercream by beating the ingredients given under buttercream till fluffy.Pipe in your desired designs.
To prepare blueberry topping boil blueberry with water sugar and cornstarch till thick.
You may even have it plain.We preferred this topping and icing😋
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