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Wednesday, March 13, 2013

Cream Cheese Butter Cake


Wanted to make no bake marble cheesecake but ran out of digestive biscuits.With the adrenaline in me,i went to google for simple cakes that use cream cheese. As usual,a nice picture with simple ingredients and method always attract me. So i went ahead to make this cake.
 
For this cake,i would call it more like a butter cake than a pound cake as from what i know,pound cake traditionally means to use an equal ratio of  ingredients which consist of flour,sugar,butter and eggs which this recipe doesn't use(in equal ratio) and pound cakes are generally denser.
 
Anyway,whatever we call it,this cake is really good in texture.Soft,moist and light.It actually has a very similiar texture as the butter cake i usually make,less coarse though and the taste is slightly different because of the cream cheese. Do not expect a strong cream cheese taste you expect from a cheesecake.The addition of cream cheese made this cake taste more milky and perharps slightly salty.(since it replaced the milk in normal butter recipes?) Overall i quite like it! ;)
 
Makes:

  • 7" square tin


You will need:

  • 195g plain flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 pinches of salt
  • 200g sugar
  • 150g butter,softened
  • 140g cream cheese
  • 3 eggs
  • 1/2 teaspoon vanilla extract

The Preparation:
 
Clockwise:Creaming,Eggs added,Flour added,Ready!
  1. Sift flour,baking powder and soda.
  2. Cream butter,cream cheese and sugar till smooth,fluffy.
  3. Add eggs,one at a time,mix well in each addition.
  4. Add vanilla extract,mix well.(mixture should be smooth,a bit like mayo at this stage.
  5.  
  6. Add in (1.) till well combined.
  7. Pour batter into greased and lined tin.
  8.  

The Baking:

  1. Bake in a pre heated oven at 175°C for 45 minutes or till cooked
  2. Leave in tin for 20 minutes before removing to cool on rack.


Original recipe from:Cream Cheese Pound Cake by The Little Teochew

~Indulge in what we make at DeQueenKitchen~

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