Creamcheese Ogura

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Nice to see, but not flavorful enough! But if you like less sweet cakes and less cheese then go ahead and bake it. The recipe owner loves it so some of you might like it too.

Recipe source: Food@Home Sweet Home

Creamcheese Ogura
Ingredients:-
120g cream cheese
25g corn oil
80ml full cream milk
40g sugar
1/8 tsp salt
65g superfine flour
1 egg
5 egg yolks (large eggs)

5 egg whites
60g caster sugar
1/4 tsp cream of tartar

1.5 tablespoon of cocoa powder

Preheat oven to 155C and line the bottom and grease the side of an 8″ round pan. Prepare a bigger pan, filled with hot water that should reach to 1/3 the height of the baking pan.

Method:

1. Double boil cheese, oil, salt, 40g sugar and milk until smooth and leave to cool till warm before adding the egg and yolks. Hand whisk until the smooth before adding the sifted flour and mix will before setting aside while you prepare the meringue.

2. Whip the eggwhites until foamy before adding the cream of tartar. Continue to whip until the foams are finer before gradually adding the 60g of sugar. Beat until firm peaks.

3. Fold in 1/3 of the meringue into the yolk batter, mix well before adding the second 1/3 portion and finally the last portion.

4.  Remove about 1/3 of the batter and add the cocoa powder. Mix in gently with a handwhisk.

5.  Pour in the plain batter to fill the bottom of the baking pan.  Next pour in a 1/3 portion of the cocoa batter. Tap a few times to remove bubbles and at the same time flatten the batter a bit.  Pour another portion of plain batter on top of the cocoa batter and tap again to remove bubbles and flatten the batter.  Repeat the process alternating the batter on top of the other until complete.

6. Bake in the water bath for 70 minutes at 155C. Remove and unmould when the cake as shrank slightly. Invert back to top side up to cool.

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Be warned….this cake is nice visually but bland in taste in my opinion. Better to bake a Japanese Cotton Cheesecake if you want a cheesy cake:P

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Melted cheese, sugar, oil, salt and milk

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10 Comments »

  1. Shar Kay said

    Another gorgeous cake of yours Jeannie!! Love them all!

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  2. […] Recipe source: Jeannietay’s Blog […]

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  3. Yii said

    When pour the cocoa batter, juz pour it at the center or we need to swirl it?

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    • jeannietay said

      just pour into the center, shake gently to spread it a little then pour the next portion.

      Like

  4. Angelyn Ho said

    Can I use plain flour instead of superfine flour ?

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    • jeannietay said

      Yes you can

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      • Angelyn Ho said

        How about low gluten flour ? Will it affect the cake?

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      • jeannietay said

        It will make your cake more fluffy and light.

        Like

      • Angelyn Ho said

        Thank you😊 Other remain the same right ?

        Like

      • jeannietay said

        Yes

        Like

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