Week 25: Japanese cheesecake

I am not really a fan of light cakes – normally I prefer cakes to be dense and full of flavour. But, I figure, before attempting a full on chiffon cake, perhaps I should give ‘light’ cake a try.

This is a rather simple recipe. Just got to make sure to following the recipe and the steps exactly. Since I only have one loaf pan, I decided to go with half the recipe, using 3 eggs and 125 grams of cream cheese.

My cake had quite a big crack at the top, but, as it cooled down and shrunk back, the crack closed itself. I ended up baking the cake for 80 minutes, 20 minutes more than the recommended baking time.

I have to say, I was surprised at how much I enjoy eating this cake. It is so light, it actually tricks your brain into thinking that it’s healthy! My only regret is, I should have gotten myself another loaf pan and go for the full recipe.

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