There are other recipes which bake in 160°C for 70 mins, but still using top and bottom heat. Please note this recipe can be a bit tricky. Thank you. can i add vanila essense to this recepi…thanks.. Should not be a problem but make sure it is not a coarse sugar, fine granulated is alright. I am baking this cake again for sure. Your cake is wonderful!! By the way, our flat only got a top heat oven. 70 grams = 1/2 Cup + 2 TBLSPS So sorry about your cake. Check the cake for doneness by inserting a toothpick into the center of the cake. Grease a 9 inch springform pan with nonstick cooking spray. Split the beaten egg white in 3 parts and use light folding stroke to mix them. 2. I beat them with speed 2 by using my Kitchen Aid mixer and it took only 4 to 5 minutes to reach soft peak stage. Yes but not recommended as it will cause water seepage even the pan is wrapped with aluminium foil. I shared a video at my Facebook page about the stage of peaks from the Martha Stewart page. Hi Grace, If you see big bubbles generating during the folding stage, yes, this is bubble deflation. Super fine flour is low gluten flour or low protein flour. – I used oven thermometer. I didn’t use fan force baking for cake hence I am not sure about the result. I’m planning to try again. Thank you for the recipe. If you can’t find it, search on Hello Kitty coloring pages and print out the image, use a craft knife to cut out the outline for stenciling. This is the first time I’m baking a Japanese cheesecake and I’m surprised at how I didn’t fail.. the top didn’t crack and the taste was great. The cake must put into the fridge before cutting and serving or i can cut immediately once it is cool in room temperature? I write in name of my wife as she is semi blind. Hello, Glad that you have found the perfect temperature to bake with this cake , Hi was nice recipe can you help me convert grams to cups.. Hello, thank you very much for your tips. The cake itself did rise way more in the oven, sadly i totally forgot to put it on the lowest place in the oven and the top got burned. Yours is the best. Leaving the cake in the oven after it’s done baking helps to minimize some of the deflating. all purpose flour, bake, cake, chilled dessert, corn starch, cream cheese, cream of tartar, egg, egg whites, lemon juice, milk, recipe, springform pan, sugar, water bath, I made this recipe about a week or so ago and it deflated heavily but I realised that was due to over whipping my egg whites and also the bottom was super wet because I didn’t seal my pan properly and it was slightly over baked by the time I finished fixing the bottom, so I obviously didn’t get the desired texture, however, I tried again today and it turned out a lot better, not perfect but it had a light and fluffy texture and it was nice and moist, I had a lot of fun making it and my family really loved it, I hope to perfect it some day . Good Luck! I tried it before but my cake cracks. Hi I want to replicate your recipe but I just had a question as to whether lemon is necessary in the cake, can I omit it? Thank you so much for great recipe! The Cotton Cheesecake will shrink (about 1/2 inch or so) after cooling so please don’t despair. The food is very tasty on this one. In a separate bowl, add the cream cheese and milk. I always thought the oven will reach to 200 in 10 to 15 mins. Hmmm…. The top 1/2 turned out like a normal sponge type. Any suggestion for right temperature or how long for baking if only use bottom heat ? OH and urm.. 1/4 cup unsalted butter, at room temperature Some oven doesn’t come with top heat, if you oven has top heat, please check if it is working. Sep 7, 2016 - Ingredients listA) 250g cream cheese (1 block) 6 egg yolks 70g castor sugar 60g butter (1/4 block) 100 ml full cream milk 1 Tbsp. The highest possibility people fail to maintain a decent height of this cake is the method of folding the 2-part batter. Hi! However, it could be due to the oven preheated too high especially the top heat, please check your oven temperature with an in-oven thermometer. Sugar – Caster sugar is slightly finer than fine granulated sugar if you cannot find caster sugar, lightly grind the fine granulated sugar to break them smaller. I know its a bit higher, but it shouldnt be too much of an issue? The round pan size is 8″ x 3″ tall as mentioned in 2 under “Method” section. Holding the side of the pan, gently lift and drop the pan on the counter about 6 times to remove any big air bubbles. I baked at 400F for 20 minutes and reduced to 300F and baked for 30 mins. There are two areas can be enhanced and need your advise. I tried out today and it turns out pretty good. Thanks for recipe (or technique really)… I noticed you are an engineer, awesome. 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