First time making cheese butter cake with self-rising flour. It turned out great! It smells great, rich in flavour, moist, and not that sweet. I don’t use any artificial flavouring or colouring. This is the most delicious and expensive cake I’ve ever made.
For your information, just the cost of the butter and cream cheese was already RM8+. This is a small batch recipe. I halved the original recipe. Mind you, I bought them when it’s on promo. The total was over RM20+. Imagine if there wasn’t any promo. The two items would cost almost RM30! Now, imagine if the rest of the ingredient’s costs are being taken into consideration. This cake is not cheap at all!
Cheese Butter Cake Recipe
Ingredients:
125g salted butter (room temperature)
75g cream cheese (room temperature)
60g castor sugar
2 large omega eggs (Normal large eggs are fine too. Omega egg will give you yellower cake)
A dash of vanilla essence
125g self-rising flour (sift)
Steps:
The mixer speed I used was “1” throughout the process.
- Cream salted butter for 5 minutes.
- Add cream cheese and cream for another 5 minutes.
- Add castor sugar and beat for another 5 minutes.
- Add eggs one by one and vanilla essence. Beat for 10 minutes.
- Fold in self-rising flour.
- Pour the batter into a lined baking tin. I’m using 2lb tin.
- Bake in preheated oven at 160 degrees Celsius for 45-50 minutes.
- Cool on the rack. Ideally, leave it overnight before serving. The texture won’t be so crumbly the next day. However, if you want to eat it on the day itself, it’s not a problem.
One the side note, you can buy Elba Stand Mixer E3030(WH) from here https://invl.io/clkdhxm . You can check out the unboxing of the stand mixer here.
So, what do you think? Very simple isn’t it. Let me know if you’ve tried it out.
Lastly, happy trying!
Feel free to check out my YouTube channel and My Kitchen for more baking and cooking adventures.
Oh! In case you do have XiaoHongShu 小红书, feel free to follow me there at 艾艾倪 . I used Chinese (Simplified Chinese) exclusively in this account.
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