Soft Cake Test #2

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
Ingredient:

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.

Polly's Modified Japanese Cotton Soft Cream Cheesecake #1 - with Yogurt

This is the photo of my modified Japanese Cotton Soft Cream Cheesecake  #1.  Substituted cream cheese with the Plain Yogurt.
Note: ** for actual Great Japanese Cotton Soft Cream Cheesecake, visit: http://rockdavinci.blogspot.com/2010/08/japanese-cream-cheesecake.html

Prepare a 6 x 3" 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.
Baking Method:  Bain Marie
Cake Pans:  6x3" to bake in and 10" or 12 " cake pan to bake in Bain Marie method
Ingredient:
4 oz butter - soft

2 oz plain yogurt

3 eggs separated
1 oz Cake Flour
1 oz Cornstarch
2 Tbsp lemon juice
1 Tbsp lemon zest
4 oz sugar
1 Tbsp Vanilla Paste
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 and plain yogurt together.
Add egg yolk one at a time and add 2 oz of sugar; Vanilla Paste.  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 yogurt mixture into a large surface mixing bowl. 
Sift flour mixture into the yogurt 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.
Leave the cake pan in the oven for 15 min more with a piece of aluminum foil left covered on the top without really folding it down.
Remove from oven to cool.
Store in refrigerator.

The cake's texture was super moist and very light when it was warm. Unlike Japanese Cream Cheesecake, overnight in the refrigerator made it to be heavy (expected).

The rest of the Progress - LOTUS-SEED GERMINATION

It is now Day 12 since the germination of the Lotus seeds from the Pink Lips.  Believe it or not, they germinate so quickly under the full sun that I now have all seven seeds in containers with mud and water.  Here is the photo journal.

========================= 6th to 12th Day ============================

=======================2nd, 5th , & 6th Day ===========================

=========================     Day 2       ====================================

SUCCESS!! It has germinated.
Day 2 photo journal of germination of Lotus seed - Pink Lips.
Decided to transfer all seeds into a clear cup so they can catch more sun light.
At 4:50 pm, I found a germinated seed!! I decided to take them outdoor and get the full sunlight to see if that will help them grow faster. Sure enough, Lotus seeds react to the sun quickly. In 1 hour, the germinated seeds' stem has pushed a bit more outward. In 2 hours, it has grown several millimeters.
Click on the image to enlarge it or to read extra notes.