Monday, December 17, 2012

Cream cheese pound cake

Teringin pulak nak mkn cheese cake mcm ni.. so bila ada keinginan dan kerajinan tu akhirnya terhasillah.. tadaaa....






Sy letak juga resepi utk panduan sendiri dan sesiapa yg berminat.

Ingredients:
3 cups (390 grams) all purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (340 grams) (3 sticks) unsalted butter, room temperature
1-8 ounce (226 grams) package cream cheese, room temperature
3 cups (600 grams) superfine or castor sugar - processed from granulated white sugar (kalau boleh kurangkan gula castor kepada cuma 250-280gm sahaja)
6 large eggs, room temperature
1 tablespoon pure vanilla extract
Zest of a lemon or orange (yg ni membuatkan kek sgt sedap!)

Note:  To make your own superfine sugar - place 3 cups (600 grams) granulated white sugar in bowl of food processor. Process until very fine, about 30 seconds.

Howto
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour a 10 inch (25 cm) bundt pan.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. 

In the bowl of your electric mixer, or with a hand mixer, beat the butter and cream cheese until smooth. Add the sugar, in three additions, beating well after each addition. Continue beating on medium-high speed until light and fluffy (about 3 - 5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla and lemon zest and beat until incorporated. (masa campurkan tepung, sy cuma guna spatula)

Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.
Bake for 1 hour to 1 hour 15 minutes

Remove the cake from the oven and place on a wire rack to cool for about 20 minutes. Remove the cake from the pan and cool completely. (The cake is cooled in the pan first for about 20 minutes so the cake has time to set. The cake may collapse if you try to remove it from the pan too soon.) (biarkan kek betul2 sejuk baru dapat keluarkan dari bundt pan dengan mudah sekali)

This cake will keep several days at room temperature and one week when refrigerated. Can also be frozen.
Serves 10 - 12 people.


Nota: The cake is baked in a bundt pan and if you are using a dark colored bundt pan reduce the oven temperature to 325 degrees F (165 degrees C). This is done because a dark colored pan absorbs more of the energy coming from the oven walls so it becomes hotter and transmit heat faster than a light colored pan. Reducing the oven temperature slightly will help compensate for this.





8 comments:

  1. Replies
    1. Terima kasih kak. rasanya pun mmg sedap sekali :)

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  2. salam umi, amboi elok gebu kek depa, tak nyah dok make-up apa pun kek tu nooo, kaler golden sama rata... hissss pandai sungguh cik umi bakaq kek. Awat chek bakaq kek tak jadi lagu kek cik umi...salah oven chek la kot..hi..hikk

    ReplyDelete
    Replies
    1. Salam Mona,
      kek ni tak payah mekap2, satg mekap takdak org nk mkn pulak. isk takdak la pandai mana bakaq kek ni yg penting ikut sebijik mcm resepi dia gerenti jadi la. nak bg kek tu cantik, beli pan yg ok sikit. mahai pun takpa janji tahan lama dan puashati.

      isk bkn salah oven tu. (ntah2 mau oven baru ka boleh la buat alasan mcm ni kat big boss, good idea hehehe)

      oven ni pun ada peel jugak. kalau kena dgn dia buat apa pun jd cantik. kalau masak nasik banyak2 pun boleh boh dlm oven :)

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  3. Replies
    1. tenkiu2 Yana.. kalau ada masa trylah buat. mmg sedap :)

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  4. wahhhhh cantik terbentuknya kek kak umi...

    ReplyDelete
    Replies
    1. Terima kasih Elena. risau jugak kdg2 bila pakai bundt pan ni. :)

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