Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Nutrition per serving
Calories3189.2 kcal (159%)
Total Fat260 g (371%)
Carbs168.7 g (65%)
Sugars145.1 g (161%)
Protein54.6 g (109%)
Sodium1638.1 mg (82%)
Fiber0.4 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
The cream cheese should be at room temperature to ensure you get a smooth mixture. But in a pinch you can microwave fridge cold cream cheese in 10 seconds blasts (on a plate) to slowly warm it up until it’s softened or heat it in a bowl over a pot of hot water.
Step 2
To test if the cream cheese is soft enough, you want it to have a creamy texture when you “smoosh” it with a spatula against your bowl. It shouldn’t feel lumpy.
Step 3
If you do not have a stand mixer, you can simply use a whisk to whisk in all the . Don’t forget to use a spatula to scrape the bowl to ensure it’s well incorporated. The ultimate aim when making the cake batter is to ensure that you have a really smooth batter.
Step 4
Perheating your oven ensures your cake bakes evenly and at the right temperature.
Step 5
On the flip side, should you find that your cake is almost close to baking but hasn’t taken on the colour you’d like, I recommend prioritising consistency before colour. What you can do is to turn on the broiler/grill mode in your oven in the last 5 mins to blast the top with heat.
Step 6
However, over baking your cake will cause it to curdle and turn into a quiche/scrambled egg consistency and the egg flavour will come through very prominently.
Step 7
Serve it at room temperature for a softer middle or leave it in the fridge overnight and serve it cold for a more stable middle. The cake does firm up as it cools. If you want a cold but soft cake then bake it for a lesser amount of time.
Step 8
I trim the baking paper to ensure it doesn’t accidentally burn when it’s in the oven because it’s touch the top of the heat element.
Step 9
If you don’t have a 6″ tin, you can bake it in a 8″ tin but it will be a lot shallower and you lose that texture contrast. If you want to bake it in an 8″ tin, I recommend increasing the recipe by 50% and baking it for a slightly longer time just until it is set to the right consistency. Around 40-45mins should do the trick. If it get too dark on the top, just reduce your temp towards the end to 180C just to set it to a wobbly consistency.
Step 10
Oven mode used middle shelf, fan + top & bottom heat.
Notes
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