Sunday, July 28, 2013

Baking Exploration ::: Mini Japanese Cotton Cheesecake

My very very 1st cake baked from our kitchen that has passed.

Attended this recipe baking class at Sugar Inc @ Singapore, to get tips and learn some important notes about cake. Hearing from my friend that it is one of the best place to go to learn baking. Why? Because the clean up, wash up, serve you tea and give you a sample to eat while you're waiting to for your cake to pop out of the oven and cool off before you can pack up and go home.

If you're in Singapore and you would like to learn baking. This would be the place.

Click Here to view Sugar Inc Facebook page

After attending and getting our oven fixed up. This is my first bake after we shift into our newly renovated place. Been ages since I baked!!!! Itchy hands...

After attending and learning. Here I am.. to share the recipe & some of the tips with you.

Mixture A Ingredients:
160g Cream Cheese
20g Whipping Cream
20g Salted Butter
1 teaspoon Vanilla Essence
1/2 teaspoon Lemon Zest

Step By Step for Mixture A
1. Cream Cheese, Butter to be left outside till it is room temperature or Heat in the microwave for 20-40 seconds till Cream Cheese is softened. Whisk Cream Cheese, Whipping Cream and Butter until smooth.
2. Add in Vanilla Essence and Lemon Zest and continue whisking until smooth.
3. Leave it to cool.

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Mixture A+B Ingredients:
100-120g Fresh Egg Yolks
20g sifted Cake Flour

Step By Step for Mixture A+B
1. When Mixture A is cool, whisk in the Egg Yolks.
2. Followed by the sifted Cake Flour until the mixture is smooth.

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Mixture C Ingredients:
180g Egg Whites
1 teaspoon Cream of Tartar
90g Caster Sugar

Step By Step for Mixture C
1. In another Mixing Bowl, whip egg whites for a few seconds on low speed. When it looks foamy add Cream of tartar and mix for another few seconds.
2. Add 2/3 of the Caster Sugar and mix on low speed until you can see the visible trails on the surface of the foam. This is to build the structure.
3. Add the remaining of the sugar and whip until medium peak.

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Step By Step for Mixture (A+B)+C
1. Using a Spatula, fold in the upward motion 1/4 of the meringue GENTLY into the Mixture A+B.
2. Slowly 1/4 by 1/4 till all is completed. Do not over fold! Stop when the mixture is evenly coloured.

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Baking needs:
1 litre of Water
Muffin pan (x2)
Muffin Cups
Baking Tray
Baking Wire Rack

Baking & Serving Step by Step
1. Boil water for the hot water bath.
2. Pre-Heat the oven at 170°C.
3. Line the bottom with Muffin Cups and fill them up with the batter.
4. Pour the Boiling Water on the Baking Tray. Place the Baking Wire Rack on top of the Baking Tray.
5. Place the filled Muffin Pan on top and place in the oven to bake in the hot water bath for 20-25mins.
6. When time is up check the cake with a wooden skewer. Insert in the centre of the cake. It should come out fairly clean.
7. Unmould the cake soon after baking to prevent the top from becoming wrinkled. Place on a wire rack to cool.
8. Chill overnight before serving.
9. Dip the knife in hot water before cutting for clean slices.
Optional: Before Serving, dust it with icing sugar to give it a dreamy look!

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List of Tips from this bake
i) Must use cake flour.
Reason: Click here to read "What is cake flour, what makes it different than self-rising or all purpose?"
ii) It's Important to use Fresh Eggs, best 2-3days after you buy from store.
iii) Reason why the Egg measurement is used is due to the variation of size of eggs available in the market.
iv) Medium Peak is when you lift up the tip of the meringue should be able to stand up stiffly with a slight hook at the tip.
iv) If the baking pan has a removable base, wrap the outside surrounding and above the rim with Aluminium Foil as shown in picture.
v) For Mini Muffin size, fill it 3/4 as you can see below is the results of filling it up 1/2 only.
vi) Do not use oven fan mode when baking cakes or muffins, to avoid the cake from being blowed unevenly.
vii) Place the tray at the second lowest of the oven to prevent the bottom from being damp.

Wish you all success in baking! ^_^

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~


  1. 香港首間日本食品官方經銷商富澤店&星野酵母,從事日本食品進口業務逾20年。 酵母