Japanese Cheesecake

I have always loved the cotton soft Japanese cheesecake. So when I found the recipe by chance some months ago, I told myself I must learn how to make one.

Ingredients:
140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
50g/2 oz. butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tbsp. lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch)
1/4 tsp. salt

Instructions: (Preheat oven to 160deg) 1. Melt cream cheese, butter and milk over a double boiler. (Softening the cream cheese WITHOUT its foil, in a microwave helps speed up this step. Should take 15-20s depending on your microwave) 2.Cool the mixture. Mix in lemon juice, egg yolks and then fold in the flour and cornflour. 3. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form. 4. Fold egg white mixture 1/3 at a time, to the cheese mixture until the batter is even. 5. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper. I used a loaf tin for baking the cake in the pic) 4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown. (I left mine to cool for half an hour in the oven with the doors ajar as advised from other bloggers cos I was afraid that it would collapse suddenly if there was too big a change in temp).

Banana Cake

                 I like to use only 100g of butter as my family prefer cakes that are less oily. 

The cake was still soft and moist though.

Ingrediants

100g butter,unsalted
120g caster sugar
2 medium eggs
3 medium or 4 small bananas, mashed
50ml milk
1 1/2 cup self-raising flour
3/4 tsp bicarbonate of soda
1 tsp banana essence (optional)

Method

1. Preheat the oven to 165 deg
2. Sifted flour together with bicarbonate of soda
3. Cream butter and sugar until light and fluffy
4. Add eggs, one at a time and beat well
5. Add essence and mix well
6. Add flour mixture alternating with milk, making three additions of flour and two additions of milk and beating on low speed until blended.
7. Pour into baking tin and bake for about 40 mins.
8. To test whether the cake is cooked, you can insert a chopstick into the middle of the cake, if cooked the chopsticks should come out clean.

Vanilla Cupcakes

Ingredients

 1 3/4 cup self-raising flour,sifted
 100g butter                 
 1 cup caster sugar          
 3 egg whites            
 3/4 cup milk                            
 1 1/2 tsp vanilla essence

Method

1) Preheat oven to 170 degrees C

2) Cream butter and sugar together until light and fluffy

3) Add vanilla essence, followed by egg whites and beat thoroughly

4) Add milk alternating with flour

5) Spoon mixture into paper cups till about 3/4 full
6) Bake for 15-20 min

7) Frost with vanilla buttercream if you wish

You like the cottonsoft backside?

These five got special treatment.

My first cupcakes

My first cupcakes. Simple butter vanilla cupcakes without frosting. The didn't rise much.