Creamcheese Bundt Cake

This slideshow requires JavaScript.

Recipe adapted from Baking Tai Tai’s Japanese Cream cheese Chiffon

Ingredients:

200g Cream Cheese
200g Milk
80g Butter
80g castor sugar
160g plain flour
80g Egg yolks (from 4 medium eggs)
1/2 tsp salt

280g Egg whites (from 8 medium eggs)
80g sugar

Method:

Preheat oven to 150C. Grease a 10 cup bundt pan well.

1. Melt cheese and butter (if using) with milk in a double boiler. Cool down before adding yolk, sugar and oil (if not using butter)
2. Whisk in the flour until combined before setting aside. Batter will be very thick.
3. Beat egg whites with 80 g of sugar until firm peaks form.
4. Fold in the meringue in 3 portions into the yolk mixture.
5. Pour into prepared pan and bake bain marie style for 70 minutes at 150C. Switch off the oven, remove the water pan and put back the cake to bake in the residual heat for about 15-20 minutes.
6. Ummould on to a thin plastic board to cool.

IMG_3918IMG_3911

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: