This is a cake test #2 by modifying Japanese cream cheesecake recipe - Butter only + 1/2 tsp baking powder.
Notice in the cream cheesecake recipe, there is no baking powder added as rising agent.
The cream cheesecake depends on the well beaten egg white for the rise.
*Do not follow this recipe. The cake's texture was 1/2 light and 1/2 dense toward the bottom. It maybe that it was not baked all the way or just not enough flour to hold the structure up.
Prepare a 6 x 2-1/2" springform cake pan - spray and lined with parchment paper bottom and side. The side parchment should extend above the rim of the cake pan at least by 2 inches.
The result of modification - without cream cheese
Baking Method: Bain Marie
Cake Pans: 6 x 2-1/2" to bake in and 10" or 12 " cake pan to bake in Bain Marie method
4 oz butter - soft
3 eggs separated
1 oz Cake Flour
1 oz Cornstarch
1/2 tsp Baking Powder
4 oz sugar
1 Tbsp Vanilla Paste
1 Tbsp lemon zest
1/2 tsp of cream of tartar
Boil 3 Cups of water to rolling boil -- for Bain Marie
Pre-heat oven to 400'F right when starting to beat egg white.
Whip butter till pale in color.
Add egg yolk one at a time and add 2 oz of sugar; Vanilla paste, lemon zest. Whip till pale in color. Set aside, keep covered.
Sift cornstarch mixed with cake flour together and set aside. **Preheat oven to 400'F
In a clean mixing bowl, whip egg white with 1/2 tsp of cream of tartar.
Whip till silky and medium peak is formed.
Transfer egg mixture into a large surface mixing bowl.
Sift flour mixture into the egg mixture. Fold well.
Add 1/4 of whipped egg whites in and lighten the batter.
Add the remaining egg whites. Fold "gently" all around till nice and smooth.
Transfer to the prepared cake pan.
Smooth the top.
If the cake pan has removable bottom, be sure to wrap the cake pan in aluminum foil.
Place the cake pan in a large 12" cake pan.
Place in the oven.
Carefully pour hot water half way , but be sure not to go over the lowest rim of the aluminum foil that is wrapped around the cake pan, if there is one.
Bake 30 min at 400'F, then drop the temperature to 380'F and bake till internal temperature rise to 180'F and tester comes out dry (about 30 min).
Turn off the oven.
Remove from Bain Marie. Cool away from draft.
**Shrinkage will occur.
Store in refrigerator before serving.
Will post pictures later.
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