3
times (use self raising flour for a less dense cake)
1.5 tbsp
pure vanilla extract or paste
6 tbsp
dark or Malibu rum (use milk, your favourite liqueur or citrus juice if preferred)
4 egg
whites
1/2 tsp
cream of tartar
1. Preheat
oven at 140C and grease and flour a 23cm (9 in) tube pan. (I used 10.5 cup)
2. Combine
butter, cream cheese, sugar and salt in bowl of stand mixer and beat with paddle attachment on medium speed until smooth and well combined. Add milk powder and continue to beat on medium speed until mixture is very pale and fluffy. This will take at least 8 minutes.
3. Reduce
speed slightly and beat in one egg yolk at a time, beating after each yolk until yolk is no longer visible before adding the next.
4. Turn
off machine and scrape mixture down sides of bowl. Sift over a third of the flour and mix in on minimum speed, by turning the motor on and off until flour is no longer visible. Add the vanilla and rum (or preferred liquid) and mix in again by turning the machine on and off on minimum speed, until liquids are no longer visible.
5. Add
the remaining flour in two lots
6. Combine
egg whites and cream of tartar in another clean and grease free deep mixing bowl and whisk until peaks form but egg whites are not dry or grainy
7. Scrape
batter into prepared tin and and tilt pan to level batter. Bang tin once sharply on work surface to dispel any large air bubbles. If you don
8. Bake
at lower centre of oven for about an hour. Test with skewer after 45 minutes and if not done, again at 50 minutes. When skewer comes out clean (a few tiny crumbs sticking on the skewer is fine), remove from oven and leave cake for 15 minutes before turning out onto a rack.
9. While
cake is still very warm, but not too hot to handle, wrap in cling film and leave until cake is cold. Keep overnight before slicing. This softens the crust and makes the crumb more moist, which is how I like my pound cake. If preferred, cool unwrapped cake completely on rack then keep in a lidded container and eat within 5 days.
Double-boil milk, creamcheeseand instant coffee until smooth. and as I was busy to shape the dough, I forgot to monitor the cheesecake, as you can see the top a bit over baked
Press the mixture evenly at the bottom of the tin and chill. 的超级美味巧克力乳酪蛋糕,以表欢迎!I had a few visitors during the weekends, so I decided to make this supposedly so delicious, it is loved by all, Chocolate CheeseCake
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) Then add in the Oreo cookies crumbsand fold well with a rubber spatula. Today I’m sharing how to make this quick and easy yummy vanilla ice creamcake
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