Cake with Vanilla and Cream cheese
This cake is very simple to make. It is similar to a ''pound cake'' in texture and density. However, it does take time and cannot be done in a rush.
I prefer to use the bundt pan, but it has been made in a large deep round pan that can fit 12 cups of liquid. Start to bake it in a cold oven rather than a preheated one, which is traditional for most baking; this cake needs several changes in the temperature as it moves along. It takes approximately 90 minutes to cook.
While it is large enough to feed about 20 people or even more, the left-overs can be used in a trifle, a tiramisu, tres leche pudding, or added to bread and butter pudding.
Serve with a hard cheese, ice cream, and fresh fruit. It is most addictive when served warm and fresh.
Serves 20 or more people
250 g/ 8 oz unsalted butter
250 g/ 8 oz cream cheese
3 cups sugar
6 large eggs
4 tsp pure vanilla extract
3 cups sifted flour
2 tsp baking powder
1/2 tsp salt
Beat for 5 minutes
The butter and cream cheese
Add and beat another 7 minutes
3 cups of sugar
and the eggs (one at a time, with intervals)
pour in the vanilla extract.
Lower the speed to its slowest, and stir in the flour, baking powder, and salt until just incorporated.
Spoon into a buttered, floured, prepared 12-cup bundt pan.
Place in a cold oven for 20 minutes, starting at 95 C | 200 F. Bake for another 20 minutes at 120 C |250 F. Then turn it up to 135 C | 275 F for just 10 minutes. Finally, increase it to 160 C |325 F and continue baking for 40 minutes.
Test with a skewer to ensure the cake is baked through. Do not overbake.
Tips
The butter, cream cheese, and eggs should be at room temperature.
Use an electric beater to make it light and fluffy.
Once the flour is added, do not over beat.
Use a cream cheese you enjoy eating at home and not one meant for baking or cooking.
Photo courtesy Niloufer Mavalvala
This cake is very simple to make. It is similar to a ''pound cake'' in texture and density. However, it does take time and cannot be done in a rush.
I prefer to use the bundt pan, but it has been made in a large deep round pan that can fit 12 cups of liquid. Start to bake it in a cold oven rather than a preheated one, which is traditional for most baking; this cake needs several changes in the temperature as it moves along. It takes approximately 90 minutes to cook.
While it is large enough to feed about 20 people or even more, the left-overs can be used in a trifle, a tiramisu, tres leche pudding, or added to bread and butter pudding.
Serve with a hard cheese, ice cream, and fresh fruit. It is most addictive when served warm and fresh.
 |
| Freshly baked in a bundt pan |
Serves 20 or more people
250 g/ 8 oz unsalted butter
250 g/ 8 oz cream cheese
3 cups sugar
6 large eggs
4 tsp pure vanilla extract
3 cups sifted flour
2 tsp baking powder
1/2 tsp salt
Beat for 5 minutes
The butter and cream cheese
Add and beat another 7 minutes
3 cups of sugar
and the eggs (one at a time, with intervals)
pour in the vanilla extract.
Lower the speed to its slowest, and stir in the flour, baking powder, and salt until just incorporated.
Spoon into a buttered, floured, prepared 12-cup bundt pan.
Place in a cold oven for 20 minutes, starting at 95 C | 200 F. Bake for another 20 minutes at 120 C |250 F. Then turn it up to 135 C | 275 F for just 10 minutes. Finally, increase it to 160 C |325 F and continue baking for 40 minutes.
Test with a skewer to ensure the cake is baked through. Do not overbake.
Tips
The butter, cream cheese, and eggs should be at room temperature.
Use an electric beater to make it light and fluffy.
Once the flour is added, do not over beat.
Use a cream cheese you enjoy eating at home and not one meant for baking or cooking.
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.
Photo courtesy Niloufer Mavalvala
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