Orange Blossom Japanese Souffle Cake (Picture instruction included)

April 12, 2013

          I love Japanese style cheesecakes, it's a combination of a light and fluffy spongecake with a creamy and rich cheese flavour. This is the first time I added the tea into my cheesecake, I have to say I am surprised by the hint of orange blossom tea and the orange zest, it was refreshing and it taste exactly like spring~  If you are tired of the traditional cheesecake, this is a must try recipe~ or if you love traditional cheesecake, you should try this recipe because it is SO good! (No exaggeration here) I also decorated a portion of the cake into a standard cake with whipped cream and fruits for a co-worker's birthday, and she loved it!

Let's get started~

Orange Blossom Japanese Cheesecake

Ingredients:

Egg                                                3

Pastry Flour                                   30g

Cream Cheese                              125g

Sugar                                            30g

Honey                                           30g

Veg Oil                                         30g

Orange Blossom Tea (by Cha)      1tsp (+2 tbsp hot water to make concentrate and set it aside until warm)

3 strips of orange peel

Instructions:

NOTE: The egg white is crucial in making a sponge cake, you have to make sure there is absolute no water or oil in the bowl or the mixer. it will affect the the egg white to rise and the cake will not successful. 

*Preheat oven at 300F*

1: Separate egg white and yolk in two separate bowls

2: In the egg yolk bowl, beat the egg yolk for about 10 seconds until mix well

3: add cream cheese continue to beat

4: add honey and the tea concentrate and veg oil, beat until almost white as mayo 

5: whisk in the pastry flour and mix well, set it aside. 

1: Beat the egg white for about 15 seconds until you see rough "fish eye" bubbles (pic2)

2: Add in 1/3 of the sugar, beat for 20 seconds on low speed, you will see the egg white starts to become white and foamy (pic3)

3: Add in the second 1/3 sugar, change to medium speed and continue to beat for another 20 seconds, the egg white will slowly become stiff, but still soft. (pic4)

4: Add in the remaining sugar, change to high speed and beat for 20 seconds then turn to medium speed to beat until it's stiff peak ( pic 5+6)  

5: Add 1/3 of egg white into yolk mixture at a time.  Use "up and down" motion, do not stir in circles it will break the air in the egg white. 

6: Minced the orange peel and combine with the cake mix

7: Pour into a cake pan, I use a Steam-Bake technique so the cake will come out soft and creamy, so in a bigger cake pan, add in hot water, and put in the cake mix pan, put in oven and bake for 1 hour and 30 minutes (depending on your oven temperature, and adjust)

* Remember when its done, cool it down in the fridge overnight for the cheese to settle down. *

-The End-