All these years from our courtship days to dating days, and now as a married couple, you never fail to treat me sweetly.
You aren't a sweet talker. You show me your love with actions. You support me in whatever decisions I make and in all things I do. Thank you Hubby!
I am blessed to have a loving hubby who helps out with the housework. On days that he knows I am burnt out, he will take over all housework and ask me to rest or just concentrate on my baking and cooking.
I am glad that I've got him - A friend, a hubby and a soulmate who willingly listen to whatever I have to say, always being my guinea pig to test and try all food I churn out in the kitchen, and enduring my naggings!
If I could have 1 wish, I wish for many more wonderful anniversary celebrations with this man.
To celebrate our day, I baked this cake that hubby likes alot - the Japanese Cheesecake.
(Makes an 8" or 9" cake)
140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 teaspoon cream of tartar
50g/2 oz. unsalted butter (I used salted butter)
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tablespoon lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch)
1/4 teaspoon salt (I did not use this as I used salted butter)
1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks, lemon juice and mix well. After folding this, I put the mixture through a sieve to get a smooth and lump-free mixture.
Pour mixture over a sieve and let it run through with the help of a spoon or spatula to get a smooth mixture.
Smooth lump-free mixture without creamcheese and flour bits.
I painstakingly piped this out with reference from the internet. PHEW~!
Made specially for my dearest hubby.
Some Notes with reference from Rasa Malaysia:
1. I used an 8″ pan, and I lined the sides of the pan with parchment paper with the paper extending slightly higher than the cake tin by about 1.5”.
2. I left the cake to cool down in the oven with the oven door open, about an hour. This is to prevent sudden change of temperature that may cause the cake to shrink drastically. It’s normal that the cake will shrink about ½ inch to 1 inch after cooling, it’s normal. If the cake shrinks a lot, the main reason is over mixing the egg white mixture with the cheese mixture. Beat the egg whites until soft peaks form, FOLD VERY GENTLY, do not stir or blend.
Pardon the lousy photo with bad lightings.
I just wanted to show the slight shrinkage of the cake when cooled slowly.
3. Refrigerate the cake (with or without the cake tin) for at least 4 hours or overnight.