Thursday, June 27, 2013

Coffee Cream Cheese Ogura Cake - Bake-Along #46 - Theme : Cotton Soft Cheesecake

This is another lovely light cheesecake infused with coffee flavour with an extremely delicate texture too! Light does not equivalent to low fat! This 7" cake uses 125gm cheese with 6-7 eggs! Luckily most of it is eaten up by my kids hahaha...

This is the 2nd flavour ogura cake I've attempted. After previous trial & errors, I've known how my oven works and this time round the cake turns out beautifully...tall & evenly browned :) 


咖啡芝士相思蛋糕 







Recipe source : Min's Blog
Ingredient
A:
  • 25gm corn oil
  • 125gm cream cheese
  • 80ml milk
  • 1/4 tsp salt
  • 100gm egg yolk
  • 1 whole egg
  • 65gm cake flour
B:
  • 200gm egg white
  • 65gm sugar
  • 1/2 tsp cream of tartar
  • 3/4 tsp coffee emulco

Method
  1. Combine oil, cream cheese and milk in a bowl. Double-boil till mixture is creamy and smooth. Cool down slightly.
  2. Beat in egg yolk, 1 whole ege, salt and sugar.
  3. Sift in flour and mix well. Set aside.
  4. Using a electric mixer, beat egg whites with cream of tartar until foamy.
  5. Beat in sugar gradually till soft peak formed.
  6. Mix 1/3 of the meringue into cream cheese mixture and mix well.
  7. Pour the batter into balanced meringue and fold till combine.
  8. Remove half of the mixed batter and stir in coffee emulco.
  9. Pour the both plain and coffee batter alternately into a lined 7" cake pan. Steam bake in preheated oven at 180 deg cel for 70mins until golden brown.
  10. Invert the cake immediately onto wire rack to cool down. Best serve chill.





I am submitting this post to Bake-Along event hosted by JoyceLena and Zoe

14 comments:

ivy sew http://simplybeautifulhealthyliving.blogspot.com said...

So beautiful and yummy!

Anonymous said...

hi,peng,,
this must be a ver n light cheese cake,,
btw could u like me know,how many yolks n white u used,
thanks for sharing,
natasha,,,

Peng said...

Natasha...depending on the size egg u using, I used 60gm egg, 6 eggs

kitchen flavours said...

Wow! Your cake looks so spongy and fluffy! And I like the swirl marbled effect! Lovely bake!

Corporate to Kitchen said...

Lovely looking cake. It looks fluffy & delicious. First time here at ur site & lovely recipes. Happy to follow you.
www.korporate2kitchen.com

xing hui said...

a very nice cake with coffee flavour, must be very fragrant.

Jeannie Tay said...

I was just thinking of making a cheese ogura too but no more cheese....would love to try this when I get my new supply! yours looks so fluffy and and tall!

ah bee said...

Hii...would like to try yr resipi this cotton cheese cake,but there is no mention of flour used in the listed ingredients? Hw much flour n what flour did u used? Pls adv. Tq

lena said...

that's a good bake..i never thought of ogura cakes for this cottony soft cheesecake..that's a good one and a good inspiration! thank you!

Iris said...

Hi Peng, this cake is quite similar as your Japanese Cottony cheesecake. But in this recipe, u mentioned we have to invert the cake immediately onto wire rack to cool, wouldn't it collapse? and also, once it is baked, do we have to leave it in the oven for a while? Thks.

Peng said...

Iris...do not leave in oven, after baking immediately invert onto wire rack, similar in making chiffon cake. If u get the meringue right the cake will not collapse :)

Zoe said...

Hi Peng,

I have been through a lot baking my ogura cakes too. Your cream cheese version of ogura cake looks very cottony soft.

Forget about the fat. Just enjoy the lightness. Yum!

Zoe

Unknown said...

Hi Peng,

Your cake looks so nice and fluffy! I want to try baking this but there's no coffee emulco available here. Can you suggest what is the best substitute for coffee emulco? Can I use coffee powder? If yes, how many grams? Thanks!!!

Peng said...

You can used 2 tsp coffee granules (not instant coffee) dissolve in 1 tsp hot water.

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