so can you.

 

I believe everyone…

male or female,

young or old,

housewife, doctor or a plumber

can cook and bake.

To me,

I don’t think cooking idiots or baking idiots exist.

Well,

of course…

you got to get arm yourself with a good recipe…

detailed with good instructions

and get those ingredients right.

Yes, with that on hand…

you can never go wrong.

 

Trust me,

It’s just a walk in a park.

 

There are so many recipes on the web nowadays…

and so many hundreds I have listed down

on my “to try to cook/bake” list.

I get all excited looking at those delicious pictures of beautiful bakes/food,

reading the method

and shopping for those needed ingredients.

Well, that’s the happy part of the story…

 

The unhappy sad part is…

you read the method and comments a number of times (10x)…

you spent $$$ getting those quality ingredients…

+ time + energy to prepare it…

BUT

the bakes/food didn’t turn out as beautiful as you have thought they will be.

OR

near pretty to what you have seen on the

author’s website/blog or those cooking forums…

(provided you didn’t experience major hiccups in the process ok)

 

It is sad isn’t it?

but lesson learnt and you move on…

to the next recipe on your list.

So nowadays,

before i bake or cook anything…

I will read a number of recipe ( 7 at least ) of the same food or bakes…

“Disappointed”

is not the word I want it to exist in

my cooking dictionary.

AND

I do not wish others to encounter

that same word

in their journey of making great food too.

 

So let’s say

NO

to unsuccessful UGLY bakes!

 

 

Light Sponge Cheesecake

 

 

Ingredients & Method

 

Grease & line:

bottom + sides of the baking pan

with baking paper.

If you are using a spring form baking pan,

wrap your pan with 3 layers of aluminum foil

to prevent water from seeping in your baking pan.

Preheat oven:

325F or 160 C

 

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A

Melt – double boiler method:

50g butter + 250g cream cheese + 50g sour cream

+ 70 ml fresh milk

Remove from heat and

let it cool.

 

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B

Mix and sieve:

60g cake flour

20g cornflour

1/4 tsp. salt

 

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C

Mix:

1 tbsp. lemon juice

6 egg yolks

1 tsp. vanilla essence

with cool A

and then B

 

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D

Beat:

40g fine granulated sugar

6 egg whites

1/4 tsp. cream of tartar

to form SOFT PEAK

DO NOT OVERBEAT

 

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Fold:

1/2 D to C

Fold gently.

Then fold C to D

 

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Pour mixture into baking pan.

Bake in water bath for 1 hour to 1 hour 10 minutes.

Turn down the temperature to 315F / 155C and

place an aluminum foil on top of the baking pan

after 45 mins of baking

to prevent burns/crust on the cheesecake.

Cake is done when skewer comes out clean.

 

For more info,

please refer to this.