Cream cheese butter cake -By Irene Aw

Cream cheese butter cake
100 g salted butter and cold cut into small pieces
80g cream cheese -softened
30 g caster sugar
3 egg yolks

1tsp vanilla extract
150 g cake flour + 1tsp baking powder (shifted)
45 ml full-fat fresh milk

3 egg whites
70 g caster sugar

Preheat oven to 160°C.

Cream butter, cream cheese and 30 g sugar till pale and fluffy, scraping sides and bottom of mixing bowl as necessary. Add egg yolks 1 at a time, plus vanilla extract with the last yolk.

Re-sift 1/4 of sifted flour into butter mixture. Fold with spatula till just even. Re-sift another 1/4 into mixture. Again, fold till just even, scraping down as necessary to ensure even mixing. Add milk in 2 batches, folding till just fully absorbed after each addition. Re-sift and fold remaining half of flour into mixture in 2 batches as before.

In a separate mixing bowl, whisk egg whites till thick. Continue whisking whilst gradually adding 70 g sugar, till egg whites form stiff peaks.

Fold egg whites into flour mixture in 3 batches, scraping down as necessary to ensure even mixing.
I used bread loaf pan to bake cake and put cocoa powder in between mixture to create some patterns.
Bake cake in bottom of oven till batter doesn't jiggle when shaken, about 45minutes (depends on your oven, may be shorter or longer time, ensure it is golden brown and do the toothpick test :-))

Fiona Lau

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