![]() This is to reduce the wrinkled look of the cake and give the cake a pretty shine. While the cake is still warm, brush the top of the cake with the apricot jam glaze. Heat equal amounts of apricot jam and water, and then sieve it if your jam was chunky. Finally, open the oven door and leave the cake in the hot oven for 10 mins. Then, lower the temperature to 160✬ for 12 mins. (If using an 8 inch pan) Bake at 200✬ for 18 mins (at the end of this point the top of your cake should be lightly tanned).Place your tin with the cake in it inside the larger tin, creating a water bath for your cake. Place a towel in a larger tin and pour in the leftover hot water from the saucepan (basically you want pretty warm water but not boiling hot water or your cheesecake will cook unevenly).Tap the tin on the counter to release some air bubbles. Pour the batter into the tin, making sure to leave at least 1.5-2cm for the cake to rise.Fold until just incorporated (ie no more white streaks). Fold the white team into the yellow team a third at a time.Do not overwhip – this may cause your cheesecake to crack. Add in the sugar a little at a time until just before soft peaks.Add the cream of tartar and whisk until the egg whites look like clouds (bubbles should be very small, but still visible). ![]() Sift in the cake flour and cornflour and fold in. Remove the bowl from the saucepan (but don’t throw away the hot water yet).Then, add the vanilla, salt, lemon juice, and lemon zest. Heat up the milk and butter slightly (basically until it’s not cold) and whisk it into the batter.Add cream cheese into the bowl and whisk until smooth.Place a large heatproof bowl over the saucepan, ensuring the bottom of the bowl isn’t touching the hot water. Boil some water and pour into a saucepan.Line the bottom of the tin with baking paper. ![]() Alternatively, spray the tin with non-stick spray.
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