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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 Joyce, Lena and Zoe

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14 comments:

  1. ivy sew http://simplybeautifulhealthyliving.blogspot.comJune 27, 2013 at 12:51 PM

    So beautiful and yummy!

    ReplyDelete
  2. AnonymousJune 27, 2013 at 12:55 PM

    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,,,

    ReplyDelete
  3. PengJune 27, 2013 at 1:00 PM

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

    ReplyDelete
  4. kitchen flavoursJune 27, 2013 at 3:10 PM

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

    ReplyDelete
  5. Corporate to KitchenJune 27, 2013 at 7:04 PM

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

    ReplyDelete
  6. UnknownJune 28, 2013 at 12:01 AM

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

    ReplyDelete
  7. Baking DiaryJune 28, 2013 at 8:22 AM

    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!

    ReplyDelete
  8. ah beeJune 28, 2013 at 5:29 PM

    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

    ReplyDelete
  9. lenaJune 28, 2013 at 11:45 PM

    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!

    ReplyDelete
  10. IrisJune 30, 2013 at 9:42 AM

    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.

    ReplyDelete
  11. PengJune 30, 2013 at 9:53 AM

    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 :)

    ReplyDelete
  12. ZoeJuly 1, 2013 at 9:46 AM

    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

    ReplyDelete
  13. UnknownOctober 4, 2013 at 10:54 AM

    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!!!

    ReplyDelete
  14. PengOctober 4, 2013 at 11:18 AM

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

    ReplyDelete