Hi, I’m Jane. Today, I will show you a way to make cream cheese ogura cake recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Cream Cheese Ogura Cake Recipe
Cream Cheese Ogura Cake is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Cream Cheese Ogura Cake is something that I have loved my entire life.
To be with this particular recipe, we must prepare a few ingredients. You can have cream cheese ogura cake using 13 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Cream Cheese Ogura Cake:
- Make ready Yolk batter:
- Prepare 200 gr cream cheese (soften)
- Take 50 gr unsalted butter
- Prepare 50 gr granulated sugar
- Get 5 egg yolk
- Make ready 50 gr cake flour
- Get 150 ml milk (slightly warm)
- Get 1/2 tsp lemon zest
- Take Egg white batter:
- Get 5 egg white
- Get 1/2 tsp lemon juice
- Prepare 50 gr granulated sugar
- Get 1/2 tsp salt
Steps to make Cream Cheese Ogura Cake:
- Preheat your oven into 312°F or 160°C.
- Prepare your 18x18 cm round mould. Lay the base with baking paper, no need for sides. Use a mould that looks like a bowl, or without connection for best result, so that your cake will not get too moist inside. (No need for greasing or dusting either)
- Melt your cream cheese and butter with double boiler method (low heat), stir occasionally using balloon whisk.
- Take off from your stove, add sugar, stir it until all combine, add flour (divide it into 1/3 each time you pour in), after all completely combine, add egg yolks one at a time, and continue with milk. Stir them until all smoothly combine.
- Strain the yolk batter to prevent lumpy batter, then add lemon zest, mix it well.
- Into the other bowl, beat egg white with salt and lemon juice. Beat it using medium high speed, when the egg white starts to get bubbly add sugar spoon by spoon until all completely in.
- Beat until it reaches soft peak consistency. Which means, when you lift your balloon whisk out of your batter, the tip of your egg white could droop way down. And when you flip your mixing bowl up side down, the batter will not fall from your mixing bowl.
- The some of the egg white batter into the egg yolk batter, stir it well. And after that pour all the yolk batter back into the white batter. Stir it well using a spatula, take your time while combining this batter, make sure they mixed well.
- Pour your batter into the mould, if you could see it’s ribboning, it means that you are having a perfect batter.
- Bake it using water bath method. Add some water out side the mould, and put your mould on top of it.
- Bake around 90 minutes. After your cake done, take it out from the oven, and hit it to a flat surface from 30 cm height, 2 times. This is the way to prevent it from shrinking too much.
- Well next, you could decorate your cake using icing sugar on top, enjoy!
So that is going to wrap it up for this distinctive dish cream cheese ogura cake recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
