The Husband made a similar cake yesterday.
He got his recipe from this cookbook by a famous Japanese pastry chef. This cake is made very much the way you would make a souffle - by beating egg whites to a soft peak and then adding in cheese. Unlike a souffle, it is baked in a water-bath for a rather long time (about 70 mins), so the cake doesn't raise very much but yet has a souffle-like texture.
A similar recipe I'd like to try would be this. The cake in this recipe looks very much like those you'd find in Japanese cake shops.
The cake didn't look very impressive but oh it was really very good - it was airy light with a hint of cheese, eggs and lemon. This is a truly melt in your mouth type of cake.
I had 2 big slices and briefly considered going for a third.
With such frequent bakes happening in our kitchen, I'm getting lots of opportunities to practice my photo taking skills of food!
1 comment:
hi! just saw your comment in my box, the one tat you dropped yesterday. you meant that you want to learn the skill i mentioned in my blog?
shall we connecrt via email? geno@unripplethewater.com
=)))
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