Comments on: Chasing away the exam blues..

By: Out! Damn scale! « Fuzzy Bakes!

Out! Damn scale! « Fuzzy Bakes! — Sun, 27 Dec 2009 08:10:31 +0000

[...] a little bit of sour sweet dimension to this otherwise mediocre cake. I would very much prefer the light japanese cheesecake to this version. Will have to improve on it. Let me know if anyone get a better result after trying [...]

By: HL

HL — Thu, 16 Jul 2009 04:53:50 +0000

Thanks for sharing your results! Hmm maybe your egg whites were beaten too stiff? resulting the batter rising too fast and sinking afterwards. Next time, maybe u can try to place the muffin trays into a bigger roasting pan, then you can have a water bath.

By: Fluffy

Fluffy — Wed, 15 Jul 2009 20:28:14 +0000

OK. Here are the results of my experiment:
I took half of the recipe and put it in the 12-muffin pan.

Instead of 125g cream cheese I took 100g quark(sort of fresh cheese) + 25 g creme fraiche
I’ve substituted corn flour with all-purpose flour
And I usually use lemon juice instead of tartar

First 15 min of baking cakes were rising pretty well (almost doubled). But when they start to sink quickly. I cooked them without water bath cause I don’t know how to do that with muffin pan. So may be that was I problem or wrong temperature?

But I made some fresh apricot confiture and fill the hollows of the cupcakes with it))
They looked and tasted great! My Dad ate 2 at a time!
Thanks for recipe. I’ll try to make it once more and I’ll try to avoid sinking.

By: HL

HL — Tue, 14 Jul 2009 15:02:54 +0000

Hi Fluffy, hmmm i am not sure whether you can substitute with that cos I have never tried it before? how about using ricotta? Let me know the results ya?

By: Fluffy

Fluffy — Tue, 14 Jul 2009 12:54:40 +0000

Hi, what substitude can I use instead of cream cheese. It is impossible to find it in my country. May I use quark or creme fraiche?

By: HL

HL — Sun, 10 May 2009 07:34:11 +0000

Hi Aly, yep it is corn starch