So yesterday night I got bakin'! I really really wanted to try my new mini loaf pan. It is perfect! I buttered the sides of the pan, and the cakes could be removed very easily! Love it! I didn't realise it was so pricey, when I was washing the pan then I saw the price tag - $28. T_T I know I know, I bought without checking the price haha.
It was a good bake yesterday. I finished my cake flour, finished my sugar, and there are points for improvement.
While I was preparing the ingredients, I realised I was short of sugar. The horror!! The recipe called for 1 and 3/4 cups of sugar but I only had half a cup! So I added in half cup condensed milk. And then I realised something, whenever I use condensed milk, I shouldn't have added vanilla essence. Happened before with the Condensed Milk Cheesecake. Gives an overpowering taste. I think if the vanilla was reduced, it would be perfect. Another thing I noticed,I didn't really taste the cheese! Haha! Maybe it's supposed to be subtle. But the cake is moist for sure! I'll take note of these points when I bake it again, and maybe add zest of lemon too. That should do the trick! :)
Cream Cheese Pound Cake
250g butter
250g cream cheese
2 cups cake flour
1 1/2 tsp baking powder
2 tsp vanilla essence (can do without!)
1 3/4 cups sugar (which I didn't have so I substitute with 1/2 cup sugar & 1/2 cup condensed milk)
5 medium eggs
The mini loafs. Totally love the fact that the sides of the cakes separated from the tin on their own! Yippee!! I thought I'd have to use baking paper to line the tins, but now I don't have to! And I love the crack at the centre. Like a volcano or the constructive plates moving apart to reveal fresh lava. Buahahaha. I was afraid I filled the pan with too much batter (filled it like 7/8?) cos the cakes rose while in the oven almost spilling over but thankfully they didn't.
Soft, yummy, a little cheesy, a little eggy. Yummy yum! The batter is enough to fill 6 mini loafs, and 3 cupcakes. I filled the other three muffin cup holders with water, maybe that added to the moistness of the cake.
And here's my little helper for the night, he refused to sleep cos he wanted to wait till his father gets home. Such a sweetheart :) He loves seeing me mix the batter, and he wants a piece of the action by holding the spatula. And he wants to touch the batter hahaha.
All pictures are from my iPhone. I'm sooo lazy to use proper cameras these days -_-
** 14 October 2019 edit: I tried the recipe using a bundt pan, bake at 170 degrees Celsius for 40 minutes. SO GOOD. **
It was a good bake yesterday. I finished my cake flour, finished my sugar, and there are points for improvement.
While I was preparing the ingredients, I realised I was short of sugar. The horror!! The recipe called for 1 and 3/4 cups of sugar but I only had half a cup! So I added in half cup condensed milk. And then I realised something, whenever I use condensed milk, I shouldn't have added vanilla essence. Happened before with the Condensed Milk Cheesecake. Gives an overpowering taste. I think if the vanilla was reduced, it would be perfect. Another thing I noticed,I didn't really taste the cheese! Haha! Maybe it's supposed to be subtle. But the cake is moist for sure! I'll take note of these points when I bake it again, and maybe add zest of lemon too. That should do the trick! :)
Cream Cheese Pound Cake
250g butter
250g cream cheese
2 cups cake flour
1 1/2 tsp baking powder
2 tsp vanilla essence (can do without!)
1 3/4 cups sugar (which I didn't have so I substitute with 1/2 cup sugar & 1/2 cup condensed milk)
5 medium eggs
- Cream butter and cream cheese, then add sugar and condensed milk. Mix batter.
- Add in eggs, one at a time, mixing till egg is incorporated in batter. Add vanilla. Which I shouldn't have. Haha.
- Add in flour in 4 portions, mixing well.
- Since I used mini loaf pan & cupcake cups for this, I baked for 25 minutes, 170 degrees Celsius.
The mini loafs. Totally love the fact that the sides of the cakes separated from the tin on their own! Yippee!! I thought I'd have to use baking paper to line the tins, but now I don't have to! And I love the crack at the centre. Like a volcano or the constructive plates moving apart to reveal fresh lava. Buahahaha. I was afraid I filled the pan with too much batter (filled it like 7/8?) cos the cakes rose while in the oven almost spilling over but thankfully they didn't.
Soft, yummy, a little cheesy, a little eggy. Yummy yum! The batter is enough to fill 6 mini loafs, and 3 cupcakes. I filled the other three muffin cup holders with water, maybe that added to the moistness of the cake.
And here's my little helper for the night, he refused to sleep cos he wanted to wait till his father gets home. Such a sweetheart :) He loves seeing me mix the batter, and he wants a piece of the action by holding the spatula. And he wants to touch the batter hahaha.
All pictures are from my iPhone. I'm sooo lazy to use proper cameras these days -_-
** 14 October 2019 edit: I tried the recipe using a bundt pan, bake at 170 degrees Celsius for 40 minutes. SO GOOD. **
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