Souffle Cream Cheese Cake

Ingredients :

Anchor Cream Cheese  75g

Anchor Unsalted Butter  38g

Anchor Whipping Cream  45g

Anchor UHT Full Cream Milk  80g

Corn Oil  80g

Superfine Flour  105g

Corn Starch(1)  12g

Baking Powder  1.5g

Egg Yolk  6 nos

Egg White 6 nos

Caster Sugar  135g

Corn Starch(2)  5g

Cream Of Tartar  1g

Anchor Cream Cheese  250g

Anchor Unsalted Butter  60g

Anchor Whipping Cream  200g

Caster Sugar  100g

Lemon Juice  18g

Milk Powder  50g

Snow Powder  30g

For Cream Cheese Cake :

1. Preheat oven at 150°c.

2. Soften Anchor Cream Cheese using warm bath. Use hand mixer to beat, until no lump.

3. Gradually add Anchor Whipping Cream, Anchor Butter, Anchor Full Cream Milk and corn oil and mix well.

4. Remove from heat and mix in sifted flour, corn starch and baking powder. Add egg yolks and mix well. Keep aside.

5. In a separate mixing bowl with whisk attachment, whip egg white, sugar and corn starch(2) until soft medium peak. Fold in the cream cheese mixture.

6.Pour cream cheese batter into cake mould and bake for 1 hour and 10 minutes.

For Cream Cheese Filling :

1. Thaw Anchor Cream Cheese at room temperature for about 20 minutes to soften.

2. In a mixing bowl with paddle attachment, beat Anchor Cream Cheese, Anchor Butter, sugar and lemon juice until light and smooth.

3. In another mixing bowl with whisk attachment, whip Anchor Whipping Cream until soft peak. Fold into the cream cheese mixture.

Final Cake Preparation :

1. Cut the cake in half (You may choose to cut the cake in full or partially).

2. Pipe cream cheese filling.

3. Dust the cake with 50g milk powder and 30g snow powder.

4. Cut the cake into 4 slices, ready to serve

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