Sunday, March 14, 2010

Newspaper Baking Method !

This is Buttercake filled with CreamCheese. I finally found a method to prevent my cake from charcoal burnt on top, cracked on top . I lay some very wet newspaper on the most top of my oven, then bake. I can bake this cake for 1 hour 20 mins without single crack + burnt !

The original recipe is from this blog. I discard the crumbly topping. I opt for egg-white separate method, and it turn out so soft & moist ! The only thing is, the cream cheese in middle, looks curdle. was it from overbeaten ? but it still taste creamy smooth.

Here's my version.
225 g salted butter ( 1 block)
1 cup sugar ( I reduced to 1/2 cup, & I used brown sugar)
2 eggs (separated)
1/4 cup sour cream ( I replaced with 1/4cup yogurt + 1/4 tsp baking soda)
200g cake flour
1 tsp baking powder
1 lemon's zest
1tsp cream of tartar

500g cream cheese
1 eggyolk
1 cup sugar ( I reduced to 1/2 cup, & I used brown sugar)
1 tsp vanilla
2 lemon's zest

a. Preheat the oven to 175C. Prepare the wet newspaper in a tray 1st. Put in the tray when you put in the cake. Sift the flour with baking powder, set aside. Grease the 18cm removable round tin.
b. Beat the "filling" 1st. Cream the cream cheese with sugar( HALF of 1/2, as the other half is used for eggwhite) , yolk, vanilla and zest, put aside.
c. Beat the butter & Sugar until fluffy, add in Yolks & sour cream, continue beat until smooth, add in flour. When add in the flour, the batter will be quite thick, but slowly, until just incorporated , do not over mix or else the cake will be very 'hard'.
d. In a separate bowl, beat the eggwhites with cream of tartar, then stir in the other 1/2 of the sugar until soft peak.
e. Mix in the eggyolk butter batter into the eggwhite, fold well.
f. Pour half butter batter into the base, middle filled with all cream cheese, then finish with the remaining butter batter. Bake for 1 hour 20 mins ( for 18cm round tin).. or until set.

yogurt after put in baking soda. That's how I replaced my sour cream.

Lemon zest
The "Filling" . Beated Cream Cheese.
The butter yolk batter before add-in egg white. I always like to see my yolk batter in 'thick' form, as this will tell that my cake will turn out soft soon! I dunno, I hate when my batter in very dilute form! bcuz the texture of the cake will surely taste like " steamed kuih!"
HA! Wet Newspaper on the baking tray. When I m baking with this tray of newspaper, I constantly fill in lots of water to prevent the newspaper from getting burnt, as the tray is on the most top of the oven.

Newspaper tray in oven.

After baked.


ClarityDefinesYou said...

wow wow wow!! going to try this recipe of yours chicky egg it's too damn inviting :)

Anonymous said...

Wei! i want to eat lah. when u gonna make one for me??

terri@adailyobsession said...

er, i wouldn't do that. newspapers have ink n lead n other chemicals. try baking bran marie,

terri@adailyobsession said...

sorry, tt's bain marie.water bath.

Denise ^ ChickyEGG said...

Cilla: eh must try ! yum yum

Terri: haha now u reminded me! eee

Alisa said...

Perhaps you could do it with a clean baking paper. I know parchment paper is used when cooking "en papillote" you can find it here

ThE st0ry beHinD the ShELL

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