The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/24616/japanese-honey-souffle-cheesecake

LifestyleFOOD.com.au

This intricate dessert made with rainforest honey, lemonade fruit zest and glazed with apricot is so delicious, you need to make one for yourself. 

Ingredients

  • Non stick rice bran (or canola) oil spray

  • Batter

  • 250g cream cheese

  • 60g cake flour

  • 20g cornflour

  • 6 egg yolks

  • 70g caster sugar

  • 100ml full fat organic milk

  • 20g Tasmanian rainforest honey

  • 60g unsalted butter

  • 1 tsp lemonade fruit zest

  • 1 tbs juice of lemonade fruit (hybrid of a citrus and lemon fruit)

  • ¼ tsp salt

  • Egg Whites

  • 6 egg whites

  • ¼ tsp cream of tartar

  • 70g caster sugar

  • Glaze

  • 2 tbs apricot jam

  • 1 tbs water

  • Equipment

  • 8” round push pan cake tin

  • 14” round cake tin

Method

  • 1.

    Place cream cheese in large mixing bowl and place over warm water bath to warm up.

  • 2.

    Preheat oven to 180 C.

  • 3.

    Spray an 8” x 3” round cake push pan with non-stick oil.

  • 4.

    Line bottom of pan with baking paper and spray non stick oil on it too.

  • Batter:

  • 1.

    Sift cake flour and corn flour together.

  • 2.

    Still leaving bowl on the warm bath, using a hand mixer, whisk cream cheese until smooth.

  • 3.

    Add egg yolks to cream cheese and whisk until light and smooth.

  • 4.

    Add 70g castor sugar, whisking to incorporate.

  • 5.

    In a separate bowl, warm the milk, honey and butter in a microwave  and whisk into batter.

  • 6.

    Add lemonade zest, lemonade juice, salt and whisk.

  • 7.

    Remove the mixing bowl from the water bath and sift half of the flour into the batter. Fold in flour.

  • 8.

    Repeat with the remaining flour.

  • Egg Whites:

  • 1.

    Whisk egg whites until foamy.

  • 2.

    Add cream of tartar and whisk until egg white is glossy with tiny bubbles.

  • 3.

    Add sugar gradually and whisk until soft peaks are formed.

  • Combine:

  • 1.

    Fold whisked egg whites into batter one third at a time.

  • 2.

    Make sure egg whites and batter are well combined.

  • 3.

    Slowly pour into oiled cake tin. Sharply tap the cake tin on bench twice.

  • 4.

    Place insulated cake tin into a water bath lined with a kitchen towel.

  • 5.

    Bake on lowest rack of the preheated oven for 18 mins.

  • 6.

    Lower temperature to 160o C and bake for 12 mins.

  • 7.

    Turn off oven and let cake cool in oven for 20 mins.

  • 8.

    Open oven door and continue cooling for 10 mins.

  • Presentation:

  • 1.

    Heat apricot jam in microwave and mix until jam is completely diluted. Sift if there are bits of fruit in it.

  • 2.

    Un-mould cake & remove paper.

  • 3.

    Quickly brush the jam glaze on the top of the cake and leave it to cool completely.

Notes

The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.

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