I’ve told you I was on a mission to get all sorts of pans during my trip to Singapore – Jakarta a few weeks ago, right? I came back home smiling widely with a suitcase full of pans. One of them is this pretty cool looking six mini loaf pan. Stack of cake recipes, check! Ingredients, check! Brand new mixer hand carried on a 9 hr flight, check! Mini loaf pan, check! Cute looking apron, check! ….. *grins*
Velvety Cream Cheese Pound Cake
(makes three 18×7.5 cm cakes)
* Cake flour 400 gram
* Salt 6 gram
* Cream cheese 20 gram
* Unsalted butter 250 gram
* Sugar 160 gram
* Egg yolks 170 gram
* Vanilla essence 1 tbs
* Parmesan cheese 20 gram
Basic meringue for pound cake:
* Egg whites 250 gram
* Sugar 250 gram
Cream Cheese Glaze:
* cream cheese 140 gram
* unsalted butter 10 gram
* vanilla essence 1/2 tsp
* lemon whole – grated zest & squeeze 1 tbs juice
* Icing sugar 45 gram
Parmesan wafers for decoration:
* Parmesan cheese 30 gram
1.) Preheat oven to 180C or 350F. Line loaf tins – set aside.
2.) Prepare pound cake. Sift flour & salt into mixing bowl. Set aside
3.) Beat cream cheese, butter & sugar until fluffy.
Gradually add egg yolks, vanilla essence & parmesan cheese.
Fold in flour mixture and set aside.
4.) Prepare meringue. Mix egg whites until foamy, add sugar
continue whisking until fluffy with medium peaks
5.) Fold meringue into batter & pour into loaf pans.
Bake for 25-30 mnts. Remove cakes from tin & cool
6.) Prepare cream cheese glaze. Beat cream cheese, butter &
vanilla essence until fluffy. Add lemon zest & juice,
icing sugar & mix well.
7.) Prepare parmesan wafers. Sprinkle thin layers of grated
parmesan cheese onto baking tray. Bake in pre-heated
oven at 180C until golden brown.
Set aside to cool before cutting into shapes
8.) Use a palette knife to spread cream cheese over the cake.
Decorate with parmesan cheese wafers.
** Recipe from “Just Desserts” – Bakerzin