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Sunday, July 27, 2014

Cotton Cheese Cake (Original)

Holla everybody - if you're interested in baking a fantastic Japanese cotton cheese cake with original milk flavour, here's the best recipe I can share with you.

Cotton Cheese Cake (Original)
Recipe credits: Eva Yu 

9 inches round baking container (non-removable; overlay with a high parchment paper for cake removal after baked) 
Electric hand mixer
Weighing scale
Mixing bowls
1 large tray inserted with water (for water bath) 

250ml milk
250g cream cheese
60g butter
55g cake flour (low protein flour)
20g corn flour
Lemon zest (I substituted with half teaspoon of Vanilla essence)
6 egg yolks

6 egg whites
1/4 teaspoon of ream of tartar
130g sugar (I put only 110g)


  1. Pre-heat oven at 140 degree Celsius. 
  2. By using double boiling method, melt milk, cream cheese and butter until the mixture is smooth with no precipitate. Stir continuously while melting with low fire. 
  3. Remove from heat. Let the mixture cool for a while. Sieve in 2 times cake flour and corn flour. Mix well. 
  4. Add in the egg yolk into the mixture 1 at a time. 
  5. Add in Vanilla essence and mix well. 
  6. Whisk egg whites until huge bubbles are formed. Add in cream of tartar. 
  7. Add in sugar 3 times while whisking the egg whites until soft peak stage. 
  8. Fold in 1/3 of the egg white mixture into the egg yolk mixture. 
  9. Pour the mixture into the remaining 2/3 egg white mixture and fold carefully so that mixture is well blended.
  10. Pour the batter into the mold.
  11. By using water bath method, bake the cake at 140 degree Celsius (20 minutes) and 150 degree Celsius (60 minutes).
  12. After baked, open the oven door slightly for 10 minutes.
  13. Remove cake from the mold. Let the cake cool before storing it in the fridge. 
  14. The cake is ready to be served after it has been refrigerated for a minimum of 3 hours. 

Chinese Version: 
牛奶 250ml
忌廉芝士(cream cheese)250克
蛋黃 6粒
低筋粉 55克
檸檬皮蓉(只黃色部份) 1個 (改放半茶匙的VANILLA香精) 
蛋白 6粒
塔塔粉 (cream of tartar) 1/4茶匙(或 2茶匙檸檬汁)
幼砂糖 130克 (我改放110克) 

預熱烤箱至 140度 
9寸活动模 (我用普通莫,自己铺纸高一点,方便取出蛋糕从莫) 

1. 隔水煮牛奶,CREAM CHEESE和牛油,直到滑身,没有颗粒。要不停搅拌。 

2. 熄火。待凉一会儿。分2次加入筛过的低粉和粟粉。 搅拌均衡。 

3. 蛋黄一颗一颗放进面糊内,搅拌均衡。

4. 加入VANILLA香精。搅拌均衡。 

5. 打发蛋白直到起大泡泡。加入塔塔粉。 

6. 分3次加入糖。打发蛋白直到湿性。 

7. 将1/3蛋白放入蛋黄糊内。微风蛋糕搅拌法。

8. 将搅拌好了的面糊倒入剩下的蛋白内,搅拌均衡。依然用回微风蛋糕搅拌法。切忌要把面糊搅拌均衡。不要让蛋白和蛋黄没搅拌均衡。 

9. 小心倒入铺好纸的莫内(如果用活动莫就可不用放纸)。

10. 隔水方式烘烤蛋糕140度(20分钟),150度(60分钟)。

11. 烤好后,开炉门小小10分钟,让蛋糕在里面放凉着先。

12. 取出蛋糕,整张纸提起来放在凉架上。脱模。记得不要放着纸在那边太久。会起水蒸气。如果用活动,就可以脱模了。 

13. 放凉装进冰箱3个小时后,蛋糕就能吃了。 

PS# 切忌不要倒扣。我有倒扣,要很小心因为我用纸铺,纸有点小湿。所以我蛋糕底部有小小给我压到一下。哈哈哈——所以,切忌,不要倒扣啊。烘焙愉快!


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