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Results: Taste right on, texture good, height needs work
Joined: Dec 17, 2005
Posted to Thread #30575 at 6:48 pm on Nov 7, 2018
My taste tester (friend who came to US 4 years ago and has been desperately trying to find a place to buy this cake)...said the following
Her: tastes like she remembers
Me: very mild taste, I think I'd add some vanilla extract. I like lemon so I might add some zest the next time
Her: texture - good but needs to be a little lighter
Me: it's got a little texture like a cake, so you'll see holes but not a lot like you would a cake. Moist and a bit creamy like a cheesecake. So it's kinda a mashup. I like it
Height: should be about an inch or so higher
Me: It was until I took it out of the oven and then it deflated about an inch. We've both googled more videos and some cook at two temperatures - slightly higher for 15 minutes or so and then decrease for the rest of the time. Some when it's done cooking don't remove it from the oven, but turn off the oven and crack the door leaving it there until it cools. Same that I've seen with cheese cakes. I'm wondering if this helps the deflating.
Next steps: she's going to try and make this weekend. She has said that once when she made it back home it ended up flat as a pancake. But, she will try with a little vanilla, dual cooking temps and cooling in the oven. Oh and I cooked mine in convection oven, she won't use convection. We'll see how that goes. Learn from that and see where we have to tweak again.
I do like the cake. Not sweet. Sort of creamy-cakey. I guess that's why they call it "cotton" cheesecake?
Other messages in this thread:
- 30575. Has anyone made Japanese cotton cheesecake? See video in ink [LINK] - Tess - 4:04pm on 10/31/18 (7)
- Me too! Post results if you make it, please! [NT] - CynUpstateNY - 4:52pm on 11/03/18
- Thanks for sharing, that is an interesting technique with melting the cream cheese - LisainLA - 3:46pm on 11/04/18
- That's a lot of flour and corn starch...it almost makes this a cake, right? [NT] - MarilynFL - 12:20pm on 11/07/18
- Results: Taste right on, texture good, height needs work - Tess - 6:48pm on 11/07/18
- Since the leavener is egg whites, it will always deflate a bit as it cools, even - LisainLA - 1:26am on 11/09/18
- Is it possible to overbeat the whites so that they don't rise as much? Speaking from absolutely no - MarilynFL - 11:59am on 11/10/18
- That is outside of my knowledge base, but an intriguing idea! [NT] - LisainLA - 3:39pm on 11/10/18