Halloween Cream Cheese Loaf

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Halloween Cream Cheese Loaf
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Difficulty:
advanced
Difficulty
Preparation:
2 h. 20 min.
Preparation
Calories:
330
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie330 kcal(16 %)
Protein5.17 g(5 %)
Fat12.88 g(11 %)
Carbohydrates48.43 g(32 %)
Sugar added40.53 g(162 %)
Roughage0.17 g(1 %)
Vitamin A173.37 mg(21,671 %)
Vitamin D1.13 μg(6 %)
Vitamin E2.8 mg(23 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.23 mg(21 %)
Niacin0.73 mg(6 %)
Vitamin B₆0.02 mg(1 %)
Folate31.92 μg(11 %)
Pantothenic acid0.17 mg(3 %)
Biotin0.56 μg(1 %)
Vitamin B₁₂0.72 μg(24 %)
Vitamin C2.94 mg(3 %)
Potassium48.27 mg(1 %)
Calcium34.33 mg(3 %)
Magnesium4.08 mg(1 %)
Iron0.33 mg(2 %)
Iodine32.34 μg(16 %)
Zinc0.18 mg(2 %)
Saturated fatty acids7 g
Cholesterol118.22 mg

Ingredients

for
1
For the cake
6 eggs (separated)
¼ teaspoon salt
cup caster sugar
½ cup milk
1 cup cream cheese
¼ cup unsalted butter
1 unwaxed lemon (finely grated zest)
1 tablespoon lemon juice
1 teaspoon vanilla extract
½ cup all-purpose flour
2 tablespoons Corn starch
For the icing
3 cups powdered sugar
water
To decorate
red piping gel
How healthy are the main ingredients?
cream cheeseeggsaltlemon

Preparation steps

1.
For the cake: heat the oven to 170°C (150° fan) 325°F gas 3. Grease a deep 23cm 9" square tin and line the base with non-stick baking paper.
2.
Whisk the eggs whites and salt until foamy. Gradually add the sugar and continue whisking until stiff but not dry. Set aside.
3.
Heat the milk until hot but not boiling. Set aside.
4.
Beat together the cream cheese and butter until smooth. Beat in the hot milk.
5.
Beat in the egg yolks one at a time, then beat in the lemon zest, lemon juice, and vanilla.
6.
Sift together the flour and cornflour
7.
Gently fold the flour mixture into the cream cheese mixture until blended.
8.
Fold in half the whisked egg whites until incorporated, then fold in the remaining egg white.
9.
Pour into the tin. Place the tin in a roasting tin and pour in enough hot water to come halfway up the sides of the baking tin.
10.
Bake for about 80 minutes, until set and golden brown. Cool in the oven for 15 minutes, with the oven door open slightly.
11.
Remove from the oven and cool in the tin on a wire rack for at least 30 minutes before removing. Carefully remove from the tin and place on non-stick baking paper to cool completely.
12.
For the icing: sift the icing sugar into a bowl and gradually beat in enough water, until the icing is smooth and thick enough to coat the back of a spoon.
13.
Carefully pour or spoon the icing on top of the cake and leave to set.
14.
Decorate with red piping gel, as in the photo. Cut as desired.