When I bake, I can do better when I know whom I’m baking for.
Lately, I haven’t been baking much. I’m just not very inspired by what I see at local market. Luckily, I have a next door neighbor who happens to be gluten intolerance (unfortunately) but loves sweets. Even though he enjoys his gluten-free bread and stuff, I can’t help but feeling sorry that he can’t enjoy fluffy cake.
I’m thinking what sort of cake can I make that doesn’t require much help from gluten in the flour and this Japanese style cheese cake came to my mind. My mission was to find substitute for the flour.
I was pleased with my experiment. This cheese cake is soft and velvety; the sweetness and the texture are well balanced. It goes well on its own, with berry sauce, or any fruit that you like. I found it very pleasant to eat, so did my neighbor!
Here’s the recipe of the cake that everyone will enjoy even if you’re not allergic to the flour.
Gluten-free Cream Cheese Soufflé Cake
200g cream cheese (Philadelphia cream cheese is desirable)
30g unsalted butter
3 large eggs
100ml whipping cream
1 teaspoon lemon juice
30g rice flour
10g potato starch
1 teaspoon baking powder
icing sugar for dusting
- bring cream cheese and unsalted butter to room temperature
- line 7” cake mould with parchment paper, this cake will rise to 3-4” high
- preheat oven 160 Celsius (without fan)
- sift rice flour, potato starch, and baking powder, set aside
- divide egg yolk and egg white
- in a mixing bowl, beat cream cheese, 25g of sugar, unsalted butter until smooth (I use Kitchenaid with paddle attachment)
- add egg yolk into cream cheese mixture, one at a time, then add the whipping cream and lemon juice and mix until well combined
- mix sifted rice flour, potato starch into the mixture, set it aside
- make meringue by whisking the egg white with 50g of sugar to stiff peak
- combine 1/3 of the meringue in the cream cheese mixture, gently fold the rest of the meringue in (half at a time)
- transfer the mixture into the cake mould, smooth the top
- place the cake mould in a deep tray, pour hot water into the tray about 1” high
- bake for 90 minutes, check for the doneness by sticking a knife or bamboo skewer in the middle, it should come out clean. Leave it to cool down completely in the oven to minimize shrinkage
- refrigerate at least 2 hours
- before serving, leave it at room temperature for 10-15 minutes, dust it with icing sugar (optional)