Tuesday, 3 October 2017

Creamcheese Vanilla Cake

Vanilla and Creamcheese Cake

Similar to a  ''pound cake'' in texture and density, this cake is very simple to make. 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 then 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 persons or even more, the left overs can be used in a trifle, Tiramisu, Tres leche pudding or added to bread and butter pudding.

Try serving this with a hard cheddar, ice cream and fresh fruit. It is most addictive when served warm and fresh.

Freshly baked in a bundt pan

Serves 20 or more persons

250 gm/ 8 oz unsalted butter
250 gm/ 8 oz creamcheese
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 creamcheese
Add and beat another 7 minutes
3 cups  of sugar
Add the eggs one at a time and allow to beat for a minute between adding each egg.
Tip in the Vanilla.

Lower the speed to slowest/stir
fold 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 starting at 95C/200F for 20 minutes. Increase to 120C/ 250F and bake another 20 minutes. Then turn it up to 135C/275F for just 10 minutes. Finally increase it to 160C/325F and continue baking for 40 minutes. 
Test with a skewer to ensure the cake is baked through. Do not overbake.


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

No comments:

Post a Comment