I have 2 lemons sitting in the fridge. What do I do? I could bake lemon chiffon again (last baked in 2017 but only used half a lemon worth of juice which came out without much lemon taste) or continue my cotton cheesecake exploration. Ingredients from Skyapple uses 2 lemons but weirdly doesn't have tin size, oven temp and baking times. Her cake cracked on top so I wouldn't follow it either. Method from Karen Ling based on this best attempt in my small digital oven with 8 inch tin so I adapted below for 9 inch by increasing baking times.
Ingredients - for 9 inch tin
140g sugar, divided use
6 eggs, separated
50g butter
250g cream cheese
100ml milk
Juice and zest of 2 lemons
Pinch of salt
60g flour + 2 tsp corn starch (I replaced with 80g cake flour)
Method
1. Bring cream cheese, milk, and butter all to room temp. Prepare the tin by lining with reusable silicone parchment (I think this could be one of the the solution to my multiple failed soufle cheesecake experiments that used this 9 inch that didn't keep its height here, here, and here.) even though this is a PushPan.
2. In a bain marie, melt cream cheese and butter, then add milk. Whisk until smooth.
3. Add in sugar and whisk in until melted. Temp of batter should be about 50-60 deg C now.
4. Remove from heat and add yolks one at a time and whisk in after each addition.
5. Add in the juice and zest and incorporate in. (save about 1 tsp of lemon juice for meringue)Set aside.
6. Fold in the sifted flour.
7. In a very clean bowl with clean beaters, beat egg whites on Speed 6 until opaque. Add salt and 1 tsp lemon juice. Beat for another 20 seconds.
8. Add ⅓ of sugar and beat at Speed 4. Continue to beat and add the sugar in 2 more batches. Once all added in, turn up to Speed 6 to 8.
9. When the meringue is shiny, stop to check for soft peaks. If near soft peaks, turn down beater to beat at Speed 2 for 1 to 2 minutes until soft peaks stage has been reached.
10. Add ⅓ of meringue into yolk batter and use whisk to temper in.
11. Return batter to remaining meringue and use whisk to fold in before swapping to spatula to carefully fold in from the bottom. Ensure no more streaks.
12. Pour into 9 inch tin with parchment (and optional foil wrapped around bottom to prevent seepage). Tap the tin on the countertop lightly to dispel bubbles. Run skewer in zigzag pattern to dispel smaller bubble. Place in water bath and pour room temp water to come ⅓ up side of tin.
13. Bake at 150 deg C for 90 mins (check for centre wobble). Turn off the oven and remove water bath. Leave cake in oven with door closed for another 30 minutes.
14. Unmould cake from tin but leave parchment on. Leave to cool completely in parchment before attempting to remove parchment and cut. Even better, keep in parchment and fridge for 4 hours.
Recipe feedback
- This recipe was a long shot anyway without proper instructions but leaving out the milk certainly didn't help! Despite that, I tried to achieve 'no waist'. I followed the baking method for a 8 inch souffle cake (Preheat at 175 deg C, turn down to 150 deg C for 30 mins, 130 deg C for 30 mins, off oven for 30 mins, then leave out to cool completely around another 30 mins.) It was undercooked. I probably will not try this recipe again but if I did, I will try for the full 90 mins at 150 deg C. (Note that leaving it in the off oven doesn't cook the cake further. If it is undercooked in the centre bottom, it will still remain undercooked.)
- And since the cake has a high liquid content, it might need 1 tsp of baking powder to give it more lift.
- Puzzlingly, there were still small cracks which is when and why I turned it down to 130 deg C.
- No waist! So leaving it another 30 min in off oven, then outside to cool completely in the silicone parchment works.
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