unsalted butter (soften at room temperature)
Philadelphia cream cheese (soften at room temperature)
vanilla paste (can be replaced by vanilla extract)
the flour, baking powder, baking soda and salt together in a mixing bowl.
another bowl, use an electric mixer to beat the butter and cream cheese until smooth. Add in the sugar in three additions, beating well after each addition. Continue beating on medium
add in the flour mixture and mix till incorporated. Pour the batter into a greased loaf pan, smooth the top and give the pan a few gentle bangs on the table top to release air bubbles.
in preheated oven at 175 degree Celsius top and bottom heat for about 50 minutes. After 30 minutes of baking, if you find the top brown too quickly, you can tent it with an aluminium foil to prevent over
removing the cake from the oven, cool it in the pan on a wire rack for about 20 minutes before removing the cake from the pan to cool completely. (This is to prevent the cake from collapsing if you remove it from the pan too soon.)
Pour the gelatin solution through a sieve into the creamcheese batter. Two weeks later, I made this cake again for my aunt from Australia who was visiting Singapore then as she was interested to learn how to make a Tofu cheesecake
I had them mixed with cranberries for my creamcheesepoundcake and it looks simply gorgeous. 125gm creamcheese. (2) now, cream butter, creamcheese, sugar & vanilla till well cooperated. 125gm creamcheese