Japanese cotton cheesecake

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As you can see from the photo, we got halfway through eating this before I remembered to take a photo!

This is such an easy recipe with only three ingredients!!! That’s right – only 3 😀.  Definitely suits my preference for simple…  It tastes pretty damn good too – it has a nice light texture and flavour.  For those who like their cakes to look fancy, you could try decorating with chocolate curls and/or some fresh berries.

Japanese Cotton Cheesecake

  • 3 eggs, separated
  • 120g white chocolate 
  • 120g cream cheese

Preheat oven to 170 degrees C.  Grease and line a small springform pan and place in a baking tray.

Separate the eggs and place egg whites in the fridge until needed.

Melt chocolate in a medium sized bowl placed over a simmering pot of water.  

Add cream cheese to the chocolate and mix until melted and combined.  Remove from heat and mix in the egg yolks.

Whip the egg whites to firm peaks.  Add 1/3 egg whites to chocolate mixture and fold through until well combined.  Repeat with remaining egg whites, half at a time.

Pour into prepared cake tin.  Add hot water to the baking tray and place in the oven.

Cook at 170 degrees C for 15 minutes.  Reduce heat to 160 degrees C and bake for a further 15 minutes.  Turn oven off and leave cake in oven for a further 15 minutes.

When cooled slightly, remove from cake pan and cool in the fridge until ready to eat it!

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Hummingbird cake

Hummingbird cakeHere’s another recipe out of the same book I got the cinnamon teacake recipe – and this one’s a winner too…

 

Hummingbird cake

  •  440g can crushed pineapple in syrup
  • 1 cup plain flour
  • ½ cup SR flour
  • ½ tsp bi-carb soda
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • 1 cup firmly packed brown sugar
  • ½ cup desiccated coconut
  • 1 cup mashed banana
  • 2 eggs, lightly beaten
  • ¾ cup vegetable oil

Cream cheese frosting

  •  30g butter, softened
  • 60g cream cheese, softened
  • 1 tsp vanilla
  • 1 ½ cups icing sugar

Preheat oven to 180°C.  Grease a deep 20cm square cake pan; line base with baking paper.  Drain pineapple over medium bowl, pressing with back of spoon to drain.  Reserve ¼ cup of the liquid.  Sift flours, bi-carb soda, spices and sugar into a large bowl.  Stir in pineapple, syrup, coconut, banana, egg and oil.  Pour into prepared pan.  Bake for about 40mins.  Stand cake in pan for 5mins before turning out onto a wire rack to cool.   Spread cold cake with frosting.

Cream cheese frosting – Beat butter, cream cheese and vanilla until light and fluffy.  Gradually beat in icing sugar.