Sunday, April 10, 2011

Steamed Cheese Cake

Not melt-in-mouth as Japanese Cheesecake, not as fluffy as normal sponge cake, texture almost like kuih kuih but yet confuse also >.<...maybe I've got the steps wrong somewhere. The lemon juice should be added after mixing the cheese mixture with the beaten egg whites. But I act smart by adding during the process of beating the egg whites, resulting the egg whites not getting soft peak.

  • 150ml milk
  • 200gm cream cheese
  • 60gm butter
  • 60gm corn flour
  • 60gm cake flour
  • 4 eggs, separated
  • 120gm sugar
  • 30gm lemon juice
  1. Double boil milk, cream cheese & butter until dissolve. Set aside & cool.
  2. Sift flour over cream cheese mixture and mix evenly. Stir in egg yolks.
  3. In a clean & dry mixing bowl, beat egg whites until light & fluffy. Add in sugar gradually and beat till soft peaks form.
  4. Fold 1/3 egg whites foam into #2, pour batter into balanced egg white foam and mix till fully combined. Stir in lemon juice.
  5. Pour batter into a lined 7" cake pan and steamed over boiling water for 50mins on low heat till cook.
Aspiring Bakers #6: Say Cheese! (April 2011)


The Sweetylicious said...

oh dear . . you should try it again next time and test out the texture. still, the cake look so nice and soft (: yummy isnt it? (:

Peng said...

Hi still taste nice though :P will definitely give it a try next time!

Anonymous said...

Anonymous said...

Looks so yummy though. Thanks for the recipe. lyn

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