Foodie

Thursday, June 11, 2009

Cottage Cheese Pound Cake



























I wanted to make a cake which is rich and buttery with a lovely golden brown crust, and, it is the Pound Cake of course. and having made so many sponge cakes lately, which are light and airy, this cake seemed so heavy when held, felt like a ton, perhaps it's the cottage cheese. Most cheesecakes are made from Cream Cheese which is similar to Cottage Cheese but is higher in fat content, cottage cheese being made from skim or nonfat milk is a healthier alternative. This cake tasted better when kept, the crust will be softened and the texture of the cake is richer.


Ingredients:

3 cups all-purpose flour
1/4 tsp baking soda
1 cup/8 ozs butter softened
1 cup cottage cheese, pass through a sieve
1 1/2 cups sugar
6 large eggs, separated
1tsp grated orange rind
1 tsp vanilla extract

Method:
Preheat oven to 300 f (1 use convection 325f)
Grease a 9-inch bundt pan.
Sift flour and baking soda onto wax paper.

Using an electric mixer, beat butter and cottage cheese until smooth and creamy.
Slowly beat in 1 1/2 cups sugar until fluffy.
Beat in egg yolks, one at a time.
Beat in orange rind, vanilla and flour mixture until well blended.

In a separate bowl, beat egg whites until stiff but not dry.
Gently fold the beaten whites into cake batter.
Spoon batter into prepared pan, smoothing top evenly.
Bake for 1 1/2 hours (the cake was done in 1 hr. 5 mins) or until top springs back when pressed lightly.
Cool in pan on wire rack 10 minutes.
Turn out onto rack and cool completely.




Serves

9 comments:

Clumsy said...

Hi Lily, I've stopped by your beautiful blog many times but never said Hi nor attemped to cook anything. Today I'd like to make your Pan-Fried Pau and have a question: What is instant yeast? Is it the same with the dry active yeast used for bread? What brand name you used? (I live in the USA). Sorry to ask this question here but I am so new to post anything to any blog, I am wondering if you're going to check your old post if I post my question there? I also have a few tips for you to make the indents for Vietnamese Banh Beo. Should I go to that topic to post?

Mary said...

Lily, this looks beautiful. I'm intrigued by the use of cottage cheese.

lilyng said...

clumsy

it would be nice to post your tips to the related recipe.

instant yeast is the same as rapid rise and for active dry yeast, it must be activated before using. this link will answer all your questions on yeast http://whatscookingamerica.net/Bread/yeastbreadtip.htm

Anonymous said...

hi Aunty Lily,

the cake sure looks good. i am thinking of trying. but am not sure if my area sells cottage cheese. Can i use cream cheese instead? and how much to use?

Thank you...

lilyng said...

anonymous

sure, use 8 ozs cream cheese

Taste of My Life said...

Hi Lily,
The cake is looking good and I like the shape. I must go and get one for myself.

tazyspin said...

Hi Lily,

If I want to add some cranberries or raisins, do you think I need to reduce amt of any item?

Cheers!
Jackie

lilyng said...

jackie

just add them in but before that, use a little of the flour in the recipe to coat the cranberries or raisins. This will help them not sinking onto the bottom of cake.

tazyspin said...

Thanx a lot, Lily

CHeers!
Jackie

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