WARNING: If you are a huge K-POP fan, proceed on to the recipe instead
You’ve been warned.
Lately I’ve been practising for a music gig. This one piece called “Gee” has to be God’s way of telling us to not listen to certain music. Particularly cutesy, plastic surgeoned, annoying Korean Girl Bands.
Lets just say that my weekend has been totally spoiled by it. Just picture yourself being nagged at for 2 straight days. But wait, that’s actually less annoying.
How “Gee” got to be #1 on the music charts is beyond me. Y’know, at least where Glee is concerned, there’s musicality and substance, and some pretty awesome vocals.
If you’re not convinced that most music these days have become so bad, take a look over at KevJumba’s. He’s an impressive vlogger and comedian. He and his Dad are currently on the Amazing Race too. GO TEAM JUMBA! Oh, and did I mention that I’m an avid TAR viewer? (:
So even if your weekend has been blemished by very disturbing lyrics, you can always save yourself by making some cheesecake.
Unlike a rich American cheesecake, Japanese cheesecake requires some cake flour and a little corn starch. And if you have been looking for a cake spongier than spongecake and that’s less than sweet, you’re right where you’re at. This cake is definitely a crowd pleaser, little children and adults alike.
And probably your pet dog too!
adapted from a recipe by ibakeforyou
makes one 9 inch cake or 2 medium sized cakes
250g light cream cheese, softened
6 eggs, separated (make sure your egg whites are at room temperature. The more aged they are, the more volume you can whip up)
60g cake flour (low protein flour)
20g corn flour
1/2 tsp cream of tartar
1 tbsp lemon juice (optional)
Preheat oven to 160C.
Melt cream cheese, butter and milk in a double boiler. While melting, whisk the mixture till smooth. Allow it to cool.
Add cream of tartar to the egg whites and whisk them until until foamy. Gradually add sugar while whisking until stiff peaks form.
Sift cake flour and corn flour in a large bowl. Mix in cream cheese mixture, egg yolks and lemon juice.
Gently fold in the egg whites till no trace of whites can be seen.
Transfer mixture into a greased/lined 9 inch springform baking pan. Wrap the sides and bottom of the baking pan with aluminium foil.
Place baking pan into a large roasting pan. Fill roasting pan with boiling water about up to half way to the baking pan.
Bake for about 50 mins to an hour. The top should be golden brown. If your cake browns too quickly, tent it with aluminium foil. Just be careful to not let the foil touch the cake as that will rip the brown crust off.
Leave door ajar for about 45mins with the cake in the oven. (ie. leave an oven mit in between door and oven to give about 1-2cm gap for heat to slowly disperse. Don’t open the door fully!)
Then, allow for it to cool completely on wire rack.