Food Recipes from around the world
Decadent Cream Cheese Pound Cake: A Slice of Joy
Category: Dessert - (1665)
Origin: Japan
Source: Joconde's Baking
This cream cheese pound cake uses butter, cream cheese, plus a touch of vegetable oil, so it’s less heavy than a classic pound cake but much more moist and tender. After resting for a day, the flavor and texture really come together.
Ingredients:
- Unsalted butter (Anchor) 80 g
- Cream cheese (Philadelphia) 45 g
- Vegetable oil 8 g
- Sugar 85 g
- Eggs 70 g (lightly beat 2 eggs and weigh out only 70 g to use)
- Cake flour (low-protein flour) 85 g
- Baking powder 2 g
- Salt 1 g
- Vanilla extract 3 g
- Icing sugar – a little for dusting at the end
- Cream cheese (Philadelphia) 45 g
- Vegetable oil 8 g
- Sugar 85 g
- Eggs 70 g (lightly beat 2 eggs and weigh out only 70 g to use)
- Cake flour (low-protein flour) 85 g
- Baking powder 2 g
- Salt 1 g
- Vanilla extract 3 g
- Icing sugar – a little for dusting at the end
Preparation:
(See Video Link)
