Tuesday, 17 June 2014

Cream Cheese Pound Cake 奶油奶酪磅蛋糕 (中英食谱教程)

Yum


If you have been following my blog, you would already know that my hubby simply adores cream cheese and prefers cakes without cream and that was why I created the Rose Cheesecake for our 14th wedding anniversary last month. For this year Father's day, I made him this simple cream cheese pound cake which is his favourite pound cake thus far. 

Pound cake refers to a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. It is generally baked in either a loaf pan or a Bundt mould. It is normal and the characteristic of a pound cake to have a crack top due to its higher fat ratio. You see, the outside of the cake begins to bake first in the oven and as the heat reaches the centre, it needs to expand and thus causes the cracks on the top. Here is a picture (taken from a recipe book) showing the different methods of making a pound cake and all have cracked tops! 


蛋糕表面有裂痕是磅蛋糕的特点
Crack surface is the characteristic of a pound cake


如果你有在关注我的部落格,你大概已经知道我的另一半很喜欢奶油奶酪。上个月的14结婚周年,我也用了奶油奶酪做了瑰芝士蛋糕来庆祝这个节日。今年的父亲节,我做了这个简简单单的奶油奶酪磅蛋糕,因为迄今这是老公最喜欢的磅蛋糕。

磅蛋糕是指用牛油,糖,鸡蛋和面粉4种原料等比例混合制作而成的一种牛油蛋糕。磅蛋糕的特点是蛋糕表面烤好后会有裂痕。 如何判断磅蛋糕是否烤好了,就是观察蛋糕表面的开裂处! 

Cream Cheese Pound Cake 
奶油奶酪磅蛋糕 
(recipe adapted from The Little Teochew)

Ingredients: (makes one loaf pan)

195 g plain flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
150 g unsalted butter (soften at room temperature)
150 g Philadelphia cream cheese (soften at room temperature)
140 g caster sugar
3 eggs, each 60 grams with shell (room temperature)
1/2 tsp vanilla paste (can be replaced by vanilla extract)
One lemon zest 



材料:


195克 中筋面粉 

1/2茶匙 发粉 

1/4茶匙 苏打粉 

1/4茶匙 盐 

150克 无盐牛油(软化室温) 
150克 Philadelphia 奶油奶酪(软化室温) 
140克 幼糖 
鸡蛋3粒,每粒加外壳60克(室温) 
1/2茶匙 香草糊(可以用香草精代替) 
一粒柠檬, (用研磨器刨取柠檬皮屑- 黄色部分, 避免白色部分因为是苦的)


Method:
1. Sift the flour, baking powder, baking soda and salt together in a mixing bowl.
1。在一个碗里,面粉,发粉,苏打粉和盐一起过筛。



2. In another bowl, use an electric mixer to beat the butter and cream cheese until smooth. Add in the sugar in three additions, beating well after each addition. Continue beating on medium-high speed until light and fluffy. Add in the eggs, one at a time, mixing well after each addition. Add in the vanilla paste and lemon zest and beat until incorporated.
2。在另一个碗中,用电动搅拌器搅打牛油和奶油奶酪,直到顺滑。糖分三次加入,继续用中速搅打至蓬松。然后加入鸡蛋,一次加一粒,每次搅打至混合再加。然后入香草糊和柠檬皮,打至混合。



3. Lastly, add in the flour mixture and mix till incorporated. Pour the batter into a greased loaf pan, smooth the top and give the pan a few gentle bangs on the table top to release air bubbles. 
3。最后, 加入面粉,搅拌至混合。 将面糊倒入一个长方形模。用刮刀抹平表面,轻轻在桌台上敲几下,把大气泡震出。





4. Bake in preheated oven at 175 degree Celsius top and bottom heat for about 50 minutes. After 30 minutes of baking, if you find the top brown too quickly, you can tent it with an aluminium foil to prevent over-browning. When you see the cracked surface of the cake is dry, the cake is done. 
4。放入已预热的烤箱,175摄氏度, 上下火烤约50分钟。烘烤30分钟后,如果看到表面太快上色,可以用锡纸盖住表面,以防表面烤焦。 烤到蛋糕表面开裂处干燥定型,就是烤好了。 



5. After removing the cake from the oven, cool it in the pan on a wire rack for about 20 minutes before removing the cake from the pan to cool completely. (This is to prevent the cake from collapsing if you remove it from the pan too soon.)
5。蛋糕从烤箱取出后,继续留在模里,放在网架上至少20分钟冷却,才从模取出,让蛋糕完全冷却。(这是为了防止蛋糕太快取出模, 会倒塌。)








**You can store the cake in room temperature for up to two days or in an airtight container or zipper freezer bag in the freezer for up to two months.
** 您可以在室温下存放蛋糕长达两天,也可以放进密闭盒子或保鲜袋冷冻长达两个月。




This post is linked to the event Little Thumbs up (June 2014: Butter) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Jozelyn Ng of Spice Up My Kitchen

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”
编写或翻译食谱需要时间和精力的,请不要复制或将它作为自己的食谱。如果你想分享在我部落格的任何食谱,请提供在这里的相关链接,谢谢。"

© Copyright 2014 bakingtaitai.blogspot.sg

8 comments :

Jozelyn Ng said...

I have never try to bake a pound cake before...
Your cheese pound cake looks so "pretty"!
Thanks for linking up with LTU!

Little blue said...

近来不知怎的。。。开始喜欢致命的牛油蛋糕!!

Luv Sweet and Savory said...

Hi Cheryl, I have just baked a pound cake too. Your's nicely browned and with cream cheese. Yummy!

MiMi Bakery House said...

Happy 14th Wedding Anniversary to you.. and I'd a slice too..but probably none is left... LOL...

Victoria Bakes said...

what a beautiful signature crack on top of the cake....

Zoe said...

Hi Cheryl,

I like your book showing the ratio of the ingredients can create so much difference in baking different pound cakes. You are so sweet baking a type of pound cake that your husband likes.

Zoe

Jess Bakericious said...

I recently also baked a cream cheese pound cake but yours looks much more yummy!

Ann Low said...

WOW... this cream cheese pound cake sounds so yummy :)

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