Tuesday, 26 July 2016

Cream Cheese Pound Cake

A firm moist cake..tasted like a sponge cake... and a bit sweet with this recipe found all over the web under cream cheese pound cake.. :) I will lower the sugar by half cup next time*.
*By day 2 the sweetness has reduced and the cake has mellowed...perhaps owing to the cheese in it..
So I guess I will reduce only 1/4 cup of sugar next time.. :)

The following recipe is adapted from http://www.marthastewart.com/349993/cream-cheese-pound-cake

  • 3 cups all-purpose flour ( as some recipes called for cake flour, just to experiment, I have replaced 2 tablespoons per cup of flour with corn starch and sifted well)
  • 1 teaspoon baking powder
  • 1/2 teaspoon  salt
  • 1 1/2 cups (3 sticks) unsalted butter
  • 1 package (8 ounces) Philadelphia brand cream cheese
  • 3 cups sugar
  • 6 large eggs
  • 1 tablespoon vanilla extract                                                                                                   

  1. Preheat oven to 325 degrees. Grease two 7 inch pans with cooking spray/ butter.
  2. In a medium bowl sieve/ whisk together flour, baking powder and salt. Set aside.
  3. Combine butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the sugar, increase the speed to high, and beat until light and airy, about 5 minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add the vanilla. Gradually add flour mixture. Beat just until incorporated.
  4. Pour the batter into the prepared pans. Bake until the cake is golden brown and a cake tester inserted in the cakes comes out clean, but with a few moist crumbs still attached, about 90 minutes in my oven...keep an eye on it after 50 minutes.
  5. Place the pans on a cooling rack and cool for 20 minutes, then remove the cakes from the pans and let cool completely. Serve at room temperature.

     With the addition of corn starch, the cake is lighter than the one I had made with APF.

Sunday, 14 February 2016

Chocolate Soufflé

Chocolate soufflé experiment with leftover ganache. . :D,, I did not coat the soufflé dish this time. . And it took 30 mins to bake!! .. :)
Anyway the end product was lovely. .airy. .and chocolatey. .

I had about 150 ml chocolate ganache left. . (Which was made initially with 200g dark chocolate, 100g milk chocolate and 250ml heavy cream, a tablespoon of butter and vanilla essence) Link to method of preparation here .
Stirred a yolk into this.
Whipped up 3 egg whites to soft peaks with 3 teaspoons of sugar and folded into the chocolate mix in 3 batches. .
Filled in 3 ramekins above half level.
Baked in a pre heated oven at 170 degree C, Bake until the center is not wet and the souffle has risen above the dish.
Took 30 minutes for me..

After 20 mins