This cake is also known as Sakura Cheese Cake, maybe of its soft texture. It is a must try recipe. Anyone who has tasted Miki Ojisan cheese cake from Sogo KL will surely love this (it taste FANTASTIC!)
This demo again is performed by Chef Alicia sometime back, surrounded by many curious eyes.
This demo was actually requested by Suit Ling (busy copying the ingredients as shown above). For this cake, Alicia used recipe from “Bake with Yen” (which is also called a baking bible according to Mrs Yong).
Ingredients A: 140g castor sugar, 6 egg whites, 1/2t cream of tartar
Ingredients B: 50g butter, 250g cream cheese, 6 egg yolks, 100ml fresh milk, 1T lemon juice
Ingredients C: 60g superfine flour, 20g corn flour
Method
1. Melt butter, cream cheese & milk over a double boiler. Cool down, add in egg yolks & lemon juice.
2. Whisk egg whites with cream of tartar until slightly stiff. Divide (1) and flours 3x (alternately), mix in, stir well till combine (must be fast so air will not lost).
3. Pour batter into a greased & floured 9″mould.
4. Steam-bake at 160C for 1hr and 10mins.
I was told that the texture of the cake depends also on the type of the oven we use which made up of different types of electrical supplies.
Tips: To retain the moisture of the cake, u can cover the baking try with a foil to prevent your cake baking dry. Otherwise you can also try to bake with the chiffon cake mould (and you get a cotton cheese cake with a hole in the middle)
