Low Fat Sugar Free Cotton Cheesecake

(What a mouthful title)

Sis requested a cotton cheesecake and she wants it low fat and sugar free.

Recipe adapted and modified from Diana’s Desserts.

(Halved the recipe)

Cotton Soft Japanese Cheesecake (Low Fat and Sugar Free Version)

Makes 1 16-cm and 1 8-cm cake

Ingredients:

130 g	Cream cheese, 1/3 less fat
20 g	Butter
50 ml	Milk, low fat
30 g	Cake flour
10 g	Corn flour
3	Egg yolks
1 tsp	Lemon juice
A pinch of salt

3	Egg whites
1/8 tsp	Cream of tartar
4 tbsp	Splenda

Method:

1. Line the pans. Wrap the removable bottom pans with aluminum foil. (I wrapped 2 layers of foil)
2. Melt cream cheese, butter, and milk over a double boiler. Keep stirring until the mixture is smooth. Remove from heat and set aside to cool.
3. Sift and measure the flour. Mix the sifted flour into the cream cheese mixture until well incorporated.
4. Add the egg yolks, lemon juice, and a pinch a salt. Mix well. Set aside.
5. In a clean bowl, whisk the egg whites until foamy. Add in cream of tartar and continue whisking. Add the sugar slowly and continue whisking until soft peaks form.
6. Gently fold in 1/2 of the egg whites into the cream cheese mixture. When combined, fold in the remaining egg whites.
7. Pour the batter into the prepared pans.
8. Bake in a water bath at 160 degree C for 1 hour or until set.
9. Remove the cake from the mold immediately and let it cool.

Reusable foil! <.<



The mini one. A slice the size of tablespoon.Nom nom.

The 16-cm one, after chilling in fridge overnight.

 

Notes:

1. Halfway through baking, the top got really brown so I had to tent the cake with a foil. I read some blogs on how we are not suppose to open the oven’s door but it can’t be help in this case D=. I even had to turn the cake for even baking. >.<
2. I removed the smaller one from the oven earlier (it baked for around 40 minutes).
3. The taste: cheesy (of course it is not as rich as full fat cream cheese, but good none the less), soft, fluffy, and light.
4. If chilled in fridge, the texture is denser but it is still soft and spongy. After a day, the cheese flavor is more pronounce.

Sis loved it, but she only had one slice – her will to resist temptations never fails to amaze me. Mum and I…no such will (don’t think we have one), we polished off the rest of it with cups of coffee (caffeine-addicts). Luckily I made smaller portion. -.-;;

Buns, buns, and more buns....

Red bean buns.

Hot dog buns. Family's favorite.

Nom nom nom.

Soy Milk Chiffon Cake

Soy Milk Chiffon Cake

Makes 2 10-cm chiffon cakes

  

Ingredients:

2	Egg yolks
10 g	Sugar
60 ml	Soy milk
15 ml	Oil
40 g	Plain flour
10 g	Corn flour
1/4 tsp	Baking powder

2	Egg whites
10 g	Sugar
1/8 tsp	Cream of tartar

Method:

1. In a bowl, whisk egg yolk with sugar until pale and fluffy. Add soy milk and oil, mix well.
2. Add in sifted flour, corn flour, and baking powder. Mix until the batter is smooth.
3. In another clean bowl, beat the egg whites till frothy. Add in cream of tartar and beat till soft peaks.
4. Add in sugar gradually and beat till stiff peaks.
5. Gently fold in 1/3 of the egg whites into the egg yolks mixture. When combined, fold in 1/2 of the remaining egg whites. Repeat with the remaining egg whites.
6. Pour the batter into 2 10-cm chiffon tube pan. Tap the pan lightly to get rid of bubbles.
7. Bake in preheated oven at 170 degree C for 30-45 minutes or test with skewer.
8. Invert the cake and let it cool completely in pan. When cool, run a thin knife along the edges and unmold the cake.

Someone was nipping at my cake! Look at the edges D=

Notes:
Very fine texture, soft, and suprisingly, very strong soy flavor. I almost gobbled one whole cake...almost.

Apple Chiffon Cake

 Apple Chiffon Cake

 

Apple mixture:

120 g	Apple, cut
15 g	Sugar
3 tbsp	Water

 

Ingredients:

3	Egg yolks
40 ml	Water
20 ml	Oil
60 g	Plain flour
½ tsp	Baking powder
A pinch of salt
Apple mixture

 

3	Egg whites
20 g	Sugar
1/8 tsp	Cream of tartar

 

 

Method:

To prepare the apple mixture:

1. Peel two small apples. Cut the apple into small cubes. You may use the skin, just finely chop it or blend it.
2. Cook the apple cubes with 3 tbsp of water and 20 g of sugar. Cook until the apples are soft and water are absorbed.
3. Set it aside to cool.

Chiffon cake:

1. In a bowl, whisk egg yolk till pale and fluffy. Add water and oil, mix well.
2. Add in sifted flour, baking powder, and salt. Mix well. Batter should be smooth and thick.
3. Stir in cooked apple mixture. Set aside.
4. In another clean bowl, beat the egg whites till frothy. Add in cream of tartar and beat till soft peaks.
5. Add in sugar gradually and beat till stiff peaks.
6. Gently fold in 1/3 of the egg whites into the egg yolks mixture. When combined, fold in 1/2 of the remaining egg whites. Repeat with the remaining egg whites.
7. Pour the batter into 17 cm chiffon tube pan. Tap the pan lightly to get rid of bubbles.
8. Bake in preheated oven at 170 degree C for 45-50 minutes or test with skewer.
9. Invert the cake and let it cool completely in pan. When cool, run a thin knife along the edges and unmold the cake.

 

 

 

Note:

1. I used my new 10 cm mini chiffon tube pans. 3 eggs' batter are too much for 2 molds, it probably can make (3) 10 cm mini chiffon cakes.
2. Bake time for the mini chiffon are about 30 – 40 minutes. I baked mine for 40 minutes.
3. Increase the amount of sugar if you prefer sweeter taste.