After a few times struggling to bake donuts using the new donut pan my mom bought me from Sydney, I gave up, at least for now. I decide to bake something else that is fail-proof. Not so long ago, I bought myself a dessert book by Daniel Tay, founder of Bakerzin. His recipes, although some can be quite a hassle to make, are a guaranteed success. I love his chocolate brownie as it is so moist and so is this cream cheese pound cake. Next time I should try making those famous macaroons ala Bakerzin.
After spending a couple of good hours in the kitchen plus a few minutes walk to the dairy getting more eggs, a rich buttery cheese aroma filled the entire kitchen. Whoa, I remember the first time I tried this recipe back in IM, where the kitchen is a lot smaller and the oven is so tiny that I had to check every minute or so to make sure the cake doesn’t get burnt.
With the measurement given below, I filled up one whole loaf pan plus 12 pcs muffin pan. Make sure to cover the pan loosely with aluminium foil to prevent it from burning.
(makes three 18×7.5 cm cakes)
Ingredients:
* Cake flour 400 gram
* Salt 6 gram
* Cream cheese 20 gram
* Unsalted butter 250 gram
* Sugar 160 gram
* Egg yolks 170 gram
* Vanilla essence 1 tbs
* Parmesan cheese 20 gram
Basic meringue for pound cake:
* Egg whites 250 gram
* Sugar 250 gram
Cream Cheese Glaze:
* cream cheese 140 gram
* unsalted butter 10 gram
* vanilla essence 1/2 tsp
* lemon whole – grated zest & squeeze 1 tbs juice
* Icing sugar 45 gram
Directions:
1.) Preheat oven to 180C or 350F. Line loaf tins – set aside.
2.) Prepare pound cake. Sift flour & salt into mixing bowl. Set aside
3.) Beat cream cheese, butter & sugar until fluffy. Gradually add egg yolks, vanilla essence & parmesan cheese.
Fold in flour mixture and set aside.
4.) Prepare meringue. Mix egg whites until foamy, add sugar continue whisking until fluffy with medium peaks
5.) Fold meringue into batter & pour into loaf pans. Bake for 25-30 mnts. Remove cakes from tin & cool
6.) Prepare cream cheese glaze. Beat cream cheese, butter & vanilla essence until fluffy.
Add lemon zest & juice, icing sugar & mix well.
7.) Use a palette knife to spread cream cheese over the cake. Decorate with parmesan cheese wafers if you wish
A mother of a 2 year old girl, street food lover, foodie by nature, loves photography and experimenting in the kitchen. Nerdie side: loves doing coding and design websites
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My gear is a DSLR Nikon D700 paired with several lenses 50mm f/1.4 and 60mm f/2.8 as my prime lens for food photography. When out & about I take my my 24-70mm which is also the latest addition to the family. What can I say, it's an addictive hobby :D
6 Comments
The mini ones look like the perfect size for an afternoon treat with tea!
Tangled Noodle
5/17/2009
Parmesan cheese in a pound cake. What is this like? Is it at all savoury? Also, how many eggs will I need approx?
Sathya
5/18/2009
Hi Satya, yups, the parmesan cheese gives a distinct flavour to the cake. Absolute yummy, I love it. I used 7 egg yolks – but that depends on the size of eggs where you are now. Thanks for stopping by
Dhi
5/18/2009
I love the mini’s – The problem with them for me is that I could not stop at just one!! YUM
Cathy - wheresmydamnanswer
5/19/2009
Heiyaaaaaaaaaa… Dhi is back.
gimana kabarnya? pasti lagi suka main dengan baby Bri yaaa..
Mindy
5/21/2009
Mindoel, blom bisa dibuat mainan si Bri, nanti kali ya dah 3 bulanan. Winter disini bikin laper mulu bawaannya….
Dhi
5/22/2009
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