Japanese Cheese Cake
I really love to see the smooth and light brown top skin of the cake.
This is a cake that many people would love and not getting tired of. Before getting to this recipe by Alex Goh, which many blogger been baking it. I was trying out a recipe I learnt while I was holiday in Hong Kong before I become a mother. However, I couldn't get it right after countless of tryings!! How upset!! It was my best recipe of Japanese cheese cake, I ever have. But after more than 2 years since my last bake of it, I guess I have lost some of the 'Tricks' required in the recipe to produce a light, fluffy and tall Japanese cheese cake. The result was simply so amazing that the cake won't ' Sit Down' after it comes out from the oven and suppose it will stay tall for days. ( But it never lasted more than a day) It's just like the one selling at Fiesta. But I have lost it. Really can't recall what was the crucial step that I have missed....... When I have a chance to Hong Kong again, I will definitely go back for the baking lesson again.
Comments
Thanks so much for all your compliments. I would like try Feather light cheese cake next. After seeing Jessie's post, It really lured me to bake one soon!! Ha ha...
Jojo
The pink plate is from Daiso!
Our another favourite besides Chiffon. Do share the recipe once you master it k. I will surprise my husband on his birthday in Dec, hope it is in time (no stress ya) :)
Cheers,
Chiffon Queen
Great to see you here!! Well, this is quite an easy cake to make as long as you beat the egg whites well and folding part must be done gently to avoid deflation. This particular recipe I adapt from Alex Goh, apparently it works for everyone! Dec is still very far from now, I am very sure you will matter it before due.
yes, i unmold the cake immediately after out from the oven,and I lined the tin.
I halved the recipe, so I used 2 eggs for my 6 inch round tin. did you beat the egg white till soft peak?
You may wanna try baking the cake closer to the top heat?