A new birthday cake I made for my mother’s friend’s daughter – which was on November 9th.
I made a Japanese cotton cheesecake the day before that special day, and I intended to decorate the cake on that day. Unfortunately, I was not feeling so well, but I had promised to make her a birthday cake and bring over to her home, I thought maybe I had better use fresh flowers to decorate the cake, which meant less decorating work I need to do and the cake might still look lovely.
Just as I thought, these white and red roses made my cake look so lively. This time I was quite pleased with the combination of colors I’d chosen. All the other works I did were to whip the cream, cover the cake with whipped cream as frosting, pipe cake borders, write some words and lastly, insert the roses onto the cake. It was simple and I could finish the cake on time, still spared few minutes to take pictures of this cake before I brought it to her house.
Here’s the recipe for making Japanese cotton cheesecake:
Ingredients: (one 8” round pan)
- 120g fine sugar
- 6 egg whites
- 6 egg yolks
-1/4 tsp cream of tartar
- 50g unsalted butter
- 250g creamcheese
- 100ml milk
- 1tbs lemon juice
- 60g cake flour, sifted
- 20g corn flour (corn starch)
- 1/4 tsp salt
- Grease the pan and line the bottom with parchment paper.
- Preheat the oven to 160C (320F).
- Put the cream cheese, butter, milk in a steel bowl over simmering water, stirring constantly until the mixture is smooth and incorporated. Let cool, then mix in the cake flour, corn flour, yolks, lemon juice until combined.
- Whip the egg whites with cream of tartar until foamy. Add the sugar and whip until stiff and shiny. Fold the egg whites into the flour mixture. Pour into the pan and smooth the surface.
- Put the pan in a tray filled with hot water. Insert the tray into the oven at lower rack. Bake for 1h-1h 10 minutes until the top is dark golden brown.
- Remove the cake from the oven and let cool. Chill in the fridge for one day before decorating the cake.