This cake is extremely light and fluffly! Despite using condensed milk as one of the main ingredients, it is not too sweet at all! Again, the texture is to die for!
Ingredients
3 egg yolks
1 egg
50g condensed milk
50g plain flour - sieved
100g cream cheese (increased to 130g for a stronger flavour)
35ml canola oil
1 tsp lemon juice (to enhance flavour)
1 tsp lemon juice (to enhance flavour)
3 egg whites
45g castor sugar
1 tsp lemon juice
Method
1. Greased and lined the bottom of a 6" round tin. Lightly grease the sides too.
2. Preheat oven at 150C.
3. Melt cream cheese by double boiling over stove. Once melted, whisk lightly to a smooth consistency. Set aside.
4. Mix yolks, 1 egg and condensed milk until well combined. Set aside.
5. Heat oil over stove. Once done, drizzle over sieved flour and quickly mix to a smooth paste. Set aside.
6. Pour yolk mixture into the cream cheese, mix well, then add in flour mixture, whisk until well combined. Set aside.
7. Beat egg whites untill foamy, add in lemon juice, then add sugar in 3 batches. Continue beating until attain stiff peak.
8. Fold in meringue to the yolk mixture by several batches. Be sure to fold till you don't see any streaks of meringue.
9. Pour in batter to baking tin, tap few times on table top to release air bubbles.
10. Send to bake by waterbath method. 150C for 30min, then 130C for another 75min.
11. Once done, invert to cool for 5min and remove mould. Then revert back upright to cool completely.
Recipe obtained original from Kat Kat on BC.
Freshly out from oven!
Love the texture!
My No.1 fan begging for some! ππ
Separate batches that I made for orders! This has to be the most frequently ordered item!
Again, the to-die-for texture!
And, more orders for the infamous CMCC again :)
Looks great
ReplyDeleteCan I use full cream milk instead
ReplyDeleteI'm sorry but i have not tried with full cream milk before so i can't guve you a definate answer....
Deletecan i replace canola oil with olive oil or butter?
ReplyDeleteI find that olive oil has a distintive taste, so i would prefer to replace with melted butter.
DeleteI tried both with melted butter and olive oil. Melted butter cannot form smooth paste, it will be lumpy. With Olive oil it is ok.. have you tried with butter before?
DeleteI did once, no issue..
DeleteIf i'm going to use butter, how many gr shld i use to replace the 35ml oil? Also, after 105 mins of baking, take the cake out quicky invert it? Or can i leave it few minutes in the oven to cool it down? Thanks
Deletewill also be around 35g. I invert the cake immediately when the cake is done.
DeleteCan I replace castor sugar with normal white sugar ?
ReplyDeleteBeside castor sugar, you can also use fine or granulated white sugar.
DeleteHi, do u use sweetened or u sweetened condensed milk? Thanks :)
ReplyDeleteI used sweetened ones :)
DeleteWhich is better to use for this recipe? Spreadable cream cheese or the cream cheese block?
ReplyDeletecream cheese block will gives a better and firmer texture.
DeleteI find it difficult to beat the egg white till foamy. And i use a hand whisk! Could u help? Just some tips maybe?
ReplyDeleteFirstly, you need to be sure there is no water or oil in the mixing bowl or whisk, because meringue would not formed with even the minimum stains of it. And there should also not be any stains of yolks inside the egg whites. I usually use a mixer to beat the whites and it prob takes me ard 5min to form the meringue. Using hand whisk will definately takes a longer time....
DeleteThank u so much! Will give a try!
DeleteDoes the cream cheese have to be at room temp?
ReplyDeletePreferbably :)
DeleteHi just wan to clarify..The original recipie out 35g corn oil.. but u put 35ml canola oil.. so issit in grams or in mls?
ReplyDeleteI used 35ml. Works well for me :)
DeleteHi, may i know which level of oven u used usually for waterbath? Middle or at the bottom one? I find out my cake din turn golden brown as yours though it cooked. But overall the cake taste really yummy!!!!
DeleteI used middle rack :)
DeleteThis comment has been removed by the author.
ReplyDeleteHi! If I have a 12-inch round tin do I just double the ingredients?
ReplyDeleteI doubled the ingredients for an 8" and there are still batters left, so i guess it should works for 12" :)
DeleteHi, I would like to check if I can bake this in rice cooker that have cake function?
ReplyDeleteI'm sorry but I cannot give you a definite answer as I did not try making in a ricecooker before. But you need to note that the cake will only works by waterbath method. Without it, the cake will crack like mad. I've baking it with airfryer and it boomed like a huat kueh!
DeleteHi, if I were to make into cupcakes do I still have to put in water bath?
ReplyDeleteYes, still need to. Put all the muffin cases in a tray, then the tray into the tin for waterbath. Bake at 150C for 30min
ReplyDeleteDo we have to reduce the temp also?
DeleteKeeping at 150C is fine, just shorten the baking time to 30min.
DeleteHi. Can I ask what is waterbath ?
ReplyDeleteHi Denise, this article gives a detailed description :)
Deletehttp://www.afamilyfeast.com/how-to-bake-using-a-water-bath/
Tired the recipe, taste is wonderful but prefer stronger cheese, can I jusy increae the cream cheese and the other ingredient remains the same qty?
ReplyDeleteGlad that you like the taste :) to be honest, i have not try increasing the cheese quantity, but i guess you can :)
DeleteHi just to confirm, total baking time is about 1.5hours?
ReplyDeleteTotal is 1h 50min. 150C for 30min then 130C for 75min.
DeleteHi, 50g condensed milk does that means 50ml?
ReplyDeleteYup, almost the same
DeleteHi, I actually baked twice but it turned out soft and not golden brown. :(
DeleteSeems to me it's underbaked.
DeleteDoes this cake have to be refrigerated ? Or can it be kept at room temperature ? Thanks !
ReplyDeleteRefrigerate after it cools completely :)
Deletemay I know why do we have to bake at 2 temperatures? What should I see at the 30min mark?
ReplyDeleteI reckon the first 30mins is to set the cake structure and the final phase is cook the cake. Cheese cakes are usually very sensitive to temperature so cannot bake at high temp for too long.. But I have seen people baking this cake at 150C for 80mins, but personally, I have yet to try at this temp & timing..
Deletehow long is the baking duration for 8in?
ReplyDeletehow long did you bake for a 8in cake? thanks!
ReplyDeleteJust tried a new baking timing and temp for 8". 170C for 20mins then 160C for 40mins
DeleteTried the recipe today, like the taste very much, thanks so much. It's my first cake ! Just need to try it again as it didn't raise high.
ReplyDeleteHow do you melt the cheese ? My cheese seem to dry out insteaf of melting..
ReplyDeleteBy double boiling. Heat up a pot of water over high flame, once it started boiling, lower down to low flame and put the mixing bowl with cream cheese over it. Then stir over it for a min, remove from the pot and continue stirring. If the cheese stip melting, put it back over the pot to get the heat. Repeat until cheese melts.
DeleteThe top of the cake turned out burnt. Is it because the temp of the oven is too high? How long do I have to preheat the oven at 150c?
ReplyDeleteThe top of the cake turned out burnt. Is it because the temp is too high? How long do I have to preheat the oven at 150c?
ReplyDeleteEach oven is different, do you have an oven thermometer to measure the actual temp? Preheat 10-15min before baking.
DeleteHi
ReplyDeleteHow much is this 6inch cake pls ?
Self collect fr where ?
PM me on facebook or email me at bakingmom80@yahoo.com
Deletehi can i replace canola oil with vegetable oil?
ReplyDeleteYes :)
DeleteLooks awesome! It's easy to make a delicious cheesy bread. Excited to do this with Sargento, surely this will be a delicious one. Thanks for sharing this inspiring post. Keep it up !
ReplyDeleteCan we steam instead of bake the cake?
DeleteI have not try steaming this so I'm not sure.
DeleteHi, can I check if we must leave the flour mixture to cool completely to room temp before adding in other ingredients?
ReplyDeleteThanks!