I have been saying for so long that I want to attempt to make this cake and finally put my act together today. The cake is soft and moist but I find it a little bland, was thinking if I can add in some vanilla essence? I’m using an 8″ tin but I find it a little short so the next time I’m going to try on a 7″ springform which is taller. The preparation process isn’t as scary, just that I took a while to “strain” the cream cheese thru a sieve so the texture is smooth. Probably the next time I will “mesh” the cream cheese first before adding into the milk? The oven temperature is another crucial factor, I set at the temperature as per the recipe but reduce the baking time and covered with a pc of greaseproof paper but I still have a little small crack on top so I will need to reduce the temperature further. Probably will bake another one to bring back to office tomorrow?
The recipe can be retrieve from here.