Baking Day: Cotton Cheecake

Tweet

AkiraSabine(AS) has thought for a long time to resume her baking. She remembered she had the cream cheese she bought last year(not even in Nov or Dec 09). She will have to use it unless she wished to see another molded cheese she'd seen in the earlier slabs. "But then again, we do have molded cheese or they call it fermented cheese in the market, don't we? The blue cheese, to be exact." AS is too lazy to look the details up. "Readers particularly those who breathe and live on cheese, your enlightenment is much appreciated!"

AS has a recipe she got from the local daily - The Star Newspaper many years back. Here's a link to the online page. She had tried this recipe many times and she thought, "Why not, this time too?!"

So, one fine day over the weekends at her family's home, with recipe in hand, she searched high and low for the equipments and gathered the ingredients she needed. The cleaning, drying and measuring took place followed by the messy egg white-yolk separation, cream beating, sieving, folding in, you name it. AS knew from experience she never can get her eggs separated perfectly. Thus, she chilled the eggs for a while in the freezer before separating and letting them to warm up to room temperature.

The oven door just shut close. The batter looked fine and the baker prayed hard!

What a mystical look and the baker noticed something wrong! "Why is the middle sinking?"

Taking a closer look, the baker told herself, "Stop scaring the hell out of yourself. Everything is under control! "

"See, isn't it? Doesn't it look perfectly professional?"

The baker poked with a fork and took it out. "Cooked to perfection," she smiled to herself. She cut her first rectangular piece. Hmm.. tastes so very NICE! The cheese.. hMMMmm! Simply love it! It's so so soft! You can see it for yourself the fluffy texture from the bits.

However, because AS is honest, she has to concede that the bottom had a thick heavy texture. That was not the first time such thing happened. There had always been a sinking layer at the bottom of the baked result. AS can tell you what it was. It's the sweetened egg white which she mixed in separately. It was frothily smooth and light when she mixed the beaten egg white in but for some reason not to AS's comprehension, it always ended up sinking at the bottom.

Anyone would like to play mentor here? Also, how do you solve the small coagulation(lumps) when you fold your flour into the yolk+cream mixture. Something you normally see when you mix milk powder into hot water.