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Been forever since i blogged/baked 😦 Long weekend, i know. But i just had to fall sick. Having a flu sucks. Anyhow, a couple of days ago i made Japanese Cotton Soft Cheesecake. Didn’t quite turn out like how i hoped it’d turn out. There’s definitely gonna be a try #2.
Japanese Cotton Soft Cheesecake
Recipe from here
140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
50g/2 oz. butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tbsp. lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch)
1/4 tsp. salt
Butter, cream cheese and milk. Melt them together in a bowl over a saucepan of boiling water.
Until you get a smooth mixture. Cool.
Add the lemon juice and egg yolks.
Fold in the flours.
Beat the egg whites with cream of tar tar until foamy.
Add sugar and beat until glossy and soft peaks form. Fold egg whites into the rest of the batter 1/3 at a time.
Here’s my mistake : I was being too lazy + greedy. I didn’t prepare another pan. I happily greased and lined my 8″ springform only to realise it was too small. So….. i piled as much batter as i could (and i still had some left). Omg i know! 😦
Bake at 160C in a water bath for 1 hour 10 mins.
Even before i popped it into the oven i didn’t have a good feeling. So after a while i went to check.
Huge but pretty right? Nice domed top? But no. By the time it baked through…
The horror 😦 Smelt so awesome but boy was i disappointed and regretful of how it turned out to look like.
The insides though, were amazing.
Sigh this is depressing lol.
Just you guys wait for my attempt 2! Grrrrr.
ANYWAY. Look what just arrived in my mail yesterday 🙂
Watch this space 🙂