It is my day off today, after making the ume jam, I went on with more adventure in baking. Found a recipe for Japanese Cream Cheese cake which seems very easy to tango...
Getting all the ingredients, sugar, eggs, soy milk, cream cheese and green tea powder...
The recipe requires a 12 cm round shape cake tin, I didn't such a small size one at home so I use the rectangular one.
End result, hmmm... Failed.... The cake doesn't rise up :(
Perhaps I over fold the egg white, or perhaps I should use the 12 cm cake tin and not the long one....
Instead of a fluffy, light and airy Fuwa Fuwa Soy Milk Cake, I ended up with dense and moist soy milk pudding...
The taste is great but just I can't call this a cake but pudding instead...
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