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Dessert


## What is Japanese Cheesecake?

Japanese Cotton Cheesecake is a delightful fusion of the rich and creamy texture of traditional cheesecake with the light, fluffy consistency of a soufflé. Often called "cotton" cheesecake because of its airy, melt-in-your-mouth texture, this dessert has gained worldwide popularity for its delicate, cloud-like experience.

Originating in Japan, this cheesecake variation is less sweet than its American counterpart and puts a unique spin on the classic dessert. Made with cream cheese, eggs, sugar, and other basic ingredients, the Japanese Cotton Cheesecake recipe incorporates whipped egg whites into the batter, giving it its signature light and fluffy texture.

## Ingredients for Japanese Cotton Cheesecake

To make this fabulous dessert, you'll need the following ingredients:

- 200g cream cheese
- 50g unsalted butter
- 80g granulated sugar
- 5 large eggs, separated
- 48g all-purpose flour
- 16g cornstarch
- 1/4 tsp salt
- 96ml whole milk
- 3/4 tbsp lemon juice
- 3/4 tsp vanilla extract
- 1/4 tsp cream of tartar

## Substitutes for Uncommon Ingredients

- Cream of tartar: Use 1/2 tsp lemon juice or vinegar as a substitute.

## Let's Get Cooking: A Step-by-Step Guide

### Prepare the Batter

1. Melt cream cheese and butter in a microwave stirring after every 30-second burst. Once melted, let it cool down.
2. Sieve in the flour, cornstarch, and salt, then mix with the cream cheese mixture, followed by milk, egg yolks, lemon juice, and vanilla extract. Mix well to combine.
3. In another bowl, beat the egg whites and cream of tartar until foamy. Gradually add sugar, and continue beating until stiff peaks form.
4. Gently fold the egg white mixture into the cream cheese mixture in three parts, being careful not to deflate the whites.

### Baking the Cheesecake

1. Pour the batter into the prepared pan and tap it gently on the counter to release any air bubbles.
2. Place the pan in a larger baking dish and fill it with hot water halfway up the sides of the pan. This water bath will help ensure even cooking.
3. Bake for 1 hour and 10 minutes on a pre-heated oven at 160C or 320F, or until the top is golden brown and the cake has set.
4. Remove from the oven, let it cool completely, and refrigerate for at least 4 hours or overnight.

## Tips and Tricks for the Perfect Cotton Cheesecake

- Always measure ingredients accurately using a food scale rather than using measuring cups.
- Ensure the bowl used for beating egg whites is clean and dry.
- Use room temperature ingredients to ensure a smooth batter.
- Sift dry ingredients to avoid lumps.
- Be gentle when folding egg whites to avoid deflating the batter.
- Don't open the oven door during baking to prevent sudden temperature changes.

## Side Dishes to Complement

Pair your cheesecake with a refreshing green tea or a cup of aromatic coffee. For those looking to elevate the dessert experience, consider serving with a scoop of matcha or vanilla ice cream.

## Nutritional Breakdown

For those mindful of their dietary intake, here's a quick glance at the nutritional content of our fluffy Japanese Cotton Cheesecake for each 100g:

Calories: 350 kcal per serving
Carbohydrates: 25g
Sugars: 18g
Protein: 8g
Total Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Cholesterol: 150mg
Sodium: 200mg

Remember, these values are approximate and can vary based on specific ingredients and preparation methods. It's always a good idea to consult with a nutritionist or use a detailed nutrition calculator if you have specific dietary concerns.

## FAQ: Your Cotton Cheesecake Questions Answered

### How do I prevent my Japanese Cotton Cheesecake from deflating?

To prevent deflation, avoid opening the oven door during baking, and let the cheesecake cool down gradually after baking. Also, be sure you whip the eggs only until stiff peaks and not any further.

### Can I make this cheesecake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend and ensure your cornstarch is gluten-free.

### Can I use an electric mixer for the batter?

Yes, you can use an electric mixer, but be careful not to overmix the batter to prevent deflating the egg whites.

### Can I add fruit or other toppings to my Japanese Cotton Cheesecake?

Absolutely! You can add fresh fruit, a fruit compote, or even chocolate shavings as a topping for your cheesecake.

### How long does this cheesecake last in the refrigerator?

You can store your Japanese Cotton Cheesecake in the refrigerator for up to 5 days in an airtight container.

### How is Japanese Cheesecake different from regular cheesecake?

Japanese Cheesecake is lighter due to the inclusion of beaten egg whites and has no crust. Its texture is a blend of cheesecake and sponge cake.

### Can I use a different type of cheese?

While cream cheese is ideal, mascarpone or ricotta can be used, but the flavor will vary.

### Why did my cheesecake crack?

High temperatures or the absence of a water bath can cause cracks. The water bath ensures even baking and moisture.

### How can I achieve the perfect fluffiness?

The key lies in the egg whites. Ensure they're beaten to the perfect soft-medium peak stage for an airy cheesecake.


Master the art of making Japanese Cotton Cheesecake with our recipe using 200g of cream cheese. Read along for tips, tricks, and a comprehensive guide.

Japanese Cotton Cheesecake


## The Perfect Marriage: Cookies and Flan

What happens when the crunch of cookies meets the silky smoothness of flan? You get Cookie Flan!

This dish was inspired by our trip to Rouen in France during the end of 2022. I was these interesting looking cakes that were dying to be tasted!

So I searched online and tried out [Yumelise' recipe](https://www.yumelise.fr/flankie-flan-cookie/) to see if I can replicate this dessert.

So far I can tell you that this dish is really worth a try!

## Ingredients

### For the Cookie Dough

- 100g unsalted butter
- 50g sugar
- 75g brown sugar
- 1 egg
- 140g flour
- 2g salt
- 1g baking powder
- 100g dark chocolate chips

### For the Flan

- 500g whole milk
- 150g double cream
- 1 tbsp vanilla extract
- 2 eggs
- 2 egg yolks
- 100g sugar
- 40g cornstarch
- 40g unsalted butter

## Method

### Creating the Cookie Base

1. Cream the butter and sugars together until you've got a light a fluffy mixture.
2. Then, whisk in the egg until combined.
3. Gradually add in the flour, salt, and baking powder, mixing just until combined.
4. Toss in the dark chocolate chips and give it a final stir.
5. Chill the dough in the fridge for at least 2 hours or even overnight.
6. Once chilled, roll out the dough to 6mm and line a 7-inch springform pan.
7. Put back in the in the freezer while you're prepping the custard.

### Creating the Flan

1. To make the flan, heat the milk, vanilla, and cream in a saucepan, stirring continuously until it hits around 70°C.
2. In a separate bowl, whisk together the eggs, sugar, and cornstarch.
3. Temper this mixture by pouring in a third of the warm milk mixture while stirring constantly.
4. Pour the tempered egg mixture into the saucepan and continue whisking until it thickens.
5. Pour this custard mix over the prepared cookie dough in the springform pan.

### Baking

1. Bake in a pre-heated oven at 170°C for about 40 minutes, or until the top is golden.
2. Let it cool overnight before serving to allow the flan to set and for the flavours to develop.

## Tips and Tricks

- When creaming butter and sugar, ensure your butter is at room temperature. It'll make the process smoother.
- Be patient when mixing your dough. Overmixing can lead to a tough cookie, and nobody wants that!
- When rolling out the cookie dough, you'll have to work in a cool environment to prevent the dough from melting. You will have to work quickly the hotter your room temperature is.
- Be sure to flour your surface sufficiently to prevent the cookie dough from sticking to your work surface.
- When making the custard, be sure continously mix the milk and cream mixture to prevent it from burning at the bottom of the pan.
- When preparing the egg and sugar mixture, do not leave the eggs and sugar together unmixed to prevent the egg from clumping.
- Be sure to temper the egg and sugar mixture by gradually adding the hot milk and cream mixture into the egg mixture. Do not do it the other way around by adding the egg into the saucepan as the saucepan will be too hot and will cook the eggs.
- Bake at 170C and not any higher. Keep an eye on the flan to see its progress. To test for doneness, give it a little jiggle to see if the centre is no longer liquid and if it has already set.
- Use a 7-inch or 18cm diameter spring-form pan or cake ring with a height of around 3-inches or 8cm. This will make it easier to un-mould the cake.
- Chill the cake overnight before un-moulding the cake to prevent it from breaking apart.
- If using a regular cake tin, line it with parchment paper on the bottom and the sides. Put enough parchment paper on the sides that you can lift the whole cake out of the pan.
- Note that Lining the tin with parchment paper will make it more difficult to form the cookie onto the pan. No amount of greasing or flouring will prevent the cookie dough from sticking onto the pan.
- Don't be tempted to slice into your Cookie Flan immediately after baking. The overnight rest allows the flavors to fully develop and the texture to set perfectly.

## Ingredient Substitutes

If you're having trouble finding some ingredients or if dietary restrictions are a concern, here are some swaps that can help:

- Substitute the double cream with full-fat coconut milk for a dairy-free option. Note that the flan will be less creamy due to this substitution and will have a more nutty taste.
- Gluten-free? Use gluten-free flour in place of the regular flour.
- If you're watching your sugar intake, you can swap out the sugars for a natural sweetener like stevia.

## Nutritional Information

Each serving of around 100g provides approximately:

- Calories: 300
- Carbohydrate Content: 40g
- Cholesterol Content: 85mg
- Fat Content: 15g
- Protein Content: 5g
- Saturated Fat Content: 9g
- Serving Size: 100g
- Sodium Content: 200mg
- Sugar Content: 25g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 6g

Please note that these values are only estimates and can vary depending on the exact brands of ingredients used.

## FAQs

### What is Cookie Flan?

Cookie Flan is a delightful fusion of cookie dough and flan, offering a unique blend of textures and flavors. The cookie is a chewy type of cookie and the flan is luscious and velvety.

### Can I make Cookie Flan dairy-free?

Yes, you can substitute the double cream with full-fat coconut milk for a dairy-free option.

### How do I store leftover Cookie Flan?

Cookie Flan can be stored in an airtight container in the fridge for up to 3 days.

### Can I use milk chocolate chips instead of dark chocolate?

Absolutely! Feel free to customize the recipe with your favorite type of chocolate chips.

### Why does the Cookie Flan need to rest overnight before serving?

The overnight rest allows the flavors to fully develop and the texture to set perfectly, making your Cookie Flan even more delicious!


Indulge in the creamy goodness of this cookie flan recipe made with a cookie crust dough filled with a lusciously smooth filling sure to satisfy cravings.

Cookie Flan


## The Magical Filipino Christmas Fruitcake

Christmas in the Philippines is a grand affair, and the fruitcake is a popular gift to friends and loved ones.

This dense yet moist cake is packed with a variety of dried fruits and nuts, all soaked in liquor, giving it a rich and distinct flavor.

It's not just a dessert - it's a slice of Filipino culture and tradition.

## A Brief History

Fruitcake, for many, is synonymous with the holiday season. Its origins trace back to ancient Rome, where a primitive version was made with pomegranate seeds, pine nuts, and barley mash. Over centuries, the recipe evolved, and each culture added its unique touch.

The Filipino Christmas Fruitcake is a testament to the Philippines' rich history and diverse culinary influences. Embellished with an assortment of dried fruits and nuts, it boasts an irresistible aroma of spices and a hearty texture that leaves you yearning for more.

## Ingredients

## For the Soaked Fruit and Nuts

- 500g of mixed dried fruits
- 150g of raisins or sultanas
- 100g of pitted dates, or other dried fruits
- 300g of mixed nuts
- 120g of rum or brandy

## For the Batter

- 60g of butter
- 110g of brown sugar
- 60g of honey
- 2 large eggs
- 60g of orange juice
- 50g of molasses
- 140g of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of nutmeg
- 1/8 teaspoon of allspice

## Topping

- Glazed cherries for topping
- 2 tablespoons of brandy, for brushing

## Let's Stir Up Some Magic!

1. Allow the dried fruits and mixed nuts to soak in the rum or brandy overnight, infusing them with a rich, boozy flavor.
2. Once thoroughly soaked, initiate the creaming process. Start with the butter and sugar, gradually introducing the eggs, honey, molasses, and orange juice.
3. Gather all the dry ingredients, mixing them together before introducing them to the wet ingredients. Remember, a gentle hand is key here, overmixing could be your undoing.
4. Gently fold the soaked fruit and nut mixture into the batter.
5. Distribute the batter into two 8-inch pans lined with parchment paper. Bake at 150C for around 2 hours or until a toothpick inserted into the center comes out clean. Allow to cool.
6. For the final touch, brush all sides with brandy or rum. This not only imparts additional flavor but also gives the cake an appealing gloss.

## Nutrition Breakdown

Per serving of around 100g, you'll get:

- Calories: 384kcal
- Carbohydrates: 54g
- Protein: 9g
- Fat: 14g
- Saturated Fat: 3g
- Cholesterol: 113mg
- Sodium: 179mg
- Potassium: 424mg
- Fiber: 3g
- Sugar: 36g
- Vitamin A: 311IU
- Vitamin C: 7mg
- Calcium: 83mg
- Iron: 2mg

## Substitutions for the Adventurous

Can't find all the ingredients? No worries! You can replace molasses with honey or brown sugar. If allspice is unavailable, a mix of cinnamon, nutmeg, and clove can work just as well. You can also substitute brandy with apple juice for a non-alcoholic version.

## Serving Suggestions

Filipino Christmas Fruitcake pairs beautifully with a warm cup of tea or coffee. For a more festive feel, serve it with a glass of red wine or eggnog. The robust flavors of the fruitcake complement the full-bodied richness of these beverages, offering a culinary experience that's pure holiday bliss.

## Fruitcake Baking Tips and Tricks

- Soaking the fruits and nuts overnight is crucial. It not only softens them but also enhances their flavor.
- Avoid overmixing the batter. Overmixing can lead to a dense cake, so just mix until the ingredients are incorporated.
- Line your baking pans with parchment paper for easy removal.
- Check your cake for doneness by inserting a toothpick in the center. If it comes out clean, your cake is ready.
- Brush the cake with brandy or rum after baking for extra moistness and flavor.

## FAQs

### How can I store the Filipino Christmas Fruitcake?

The cake can be stored at room temperature for about a week. If you wish to store it longer, refrigerate it. For freezing, wrap the cake in plastic wrap and then in foil. It can last up to a year in the freezer.

### Can I use fresh fruits instead of dried ones?

For this recipe, dried fruits work best as they absorb the rum or brandy and enhance the overall flavor of the cake. Fresh fruits may not yield the same results.

### What if I don't have brandy or rum?

You can use apple juice or another fruit juice as a non-alcoholic substitute.

### What's the best time to start preparing the Filipino Christmas Fruitcake?

The beauty of this fruitcake is that it tastes even better with time. Start preparing a week or two before Christmas for the flavors to develop.

### Is it necessary to brush the cake with alcohol after baking?

Brushing the cake with alcohol not only adds flavor but also helps preserve the cake. If you prefer a non-alcoholic version, you can skip this step or use fruit juice instead.


Indulge in this rich, moist and flavourful Filipino fruitcake recipe made with dried fruits and nuts soaked in brandy. Perfect as a gift for the holidays.

Filipino Christmas Fruitcake Recipe


<YouTube url="https://www.youtube.com/watch?v=32P52JVtYOE" />

## The Essence of Maja Mais

Maja Mais is more than just a dessert; it's a celebration of Filipino culture and culinary tradition. Made with simple ingredients like corn, coconut milk, and sugar, it's a dish that brings families together.

Whether it's a special occasion or a regular family gathering, Maja Mais never fails to impress.

This is a no-bake recipe that is perfect for those without an oven!

## Ingredients

- 475 grams of water (2 cups)
- 355 grams of coconut milk (1 1/2 cups)
- 240 grams of evaporated milk (1 cup)
- 240 grams of powdered milk (1 cup)
- 200 grams of sugar (1 cup)
- 120 grams of cornstarch (1 cup)
- 225 grams of corn kernels (1 1/2 cups)
- 56 grams of butter (1/4 cup)
- Pinch of salt

## Preparing the Mixture

1. In a casserole, combine water, coconut milk, evaporated milk, powdered milk, sugar, cornstarch, and a pinch of salt.
2. Mix until smooth before setting it on flame to avoid solidification.
3. Bring the mixture to the stove and turn on the flame medium.
4. Stir consistently to avoid curdling. Avoid agitating the mixture too much to prevent cool air from entering the mixture.
5. Once boiling, turn off the heat then add corn kernels and butter.
6. Continue to mix gently until the mixture is nice and thick.
7. Pour into containers and let it set.

## Serving Suggestions

Maja Mais can be served with a variety of side dishes. Some popular options include:

- Top latik or with 1/2 cup dessicated coconut with 2 tablespoons of sugar cook in a pan until slightly golden.
- Fresh fruits like mango or pineapple
- Top with grated cheese for a cheesy twist

## Nutrition Information (Per 100 grams serving)

- Calories: 150
- Carbohydrate Content: 20g
- Cholesterol Content: 5mg
- Fat Content: 6g
- Protein Content: 3g
- Saturated Fat Content: 4g
- Serving Size: 100g
- Sodium Content: 50mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 2g

## Tips and Tricks

- Use canned coconut milk to promote the shelf life of your products.
- Add a pinch of salt as a flavor enhancer.
- Stir gently to avoid letting cool air into the mixture.
- Use thick pots to prevent burning.
- You can replace water with coconut milk or milk to make it more rich and creamy!
- Do no replace cornstarch with flour so as to keep the consistency of Maja. Cornstarch is also flavourless compared to flour.
- Be sure to disslove the cornstarch in the cool or room temperature liquids before brining to a boil over the hob to remove any lumps.
- Ensure to continously mix the Maja while heating in the casserole to prevent it from curdling.
- Add ube powder for an ube variation

## Ingredient Substitutes

If you can't find some of the ingredients, here are some substitutes:

- Fresh milk instead of water for an extra rich flavor.
- Desiccated coconut instead of coconut milk for a different texture.

## Final Thoughts

Maja Mais is a versatile and delightful dish that can be enjoyed in many ways. With Chef RV's guidance, you can create a Maja Mais that's perfect for your taste and preferences. Enjoy the process and savor the delicious results!

## Frequently Asked Questions

### How long does it take for Maja Mais to set?

It takes about 30 minutes to an hour for Maja Mais to set.

### Can I use flour instead of cornstarch?

Cornstarch is preferred as it's almost flavorless and dissolves easily, providing a smooth and creamy texture.

### What can I serve with Maja Mais?

You can serve Maja Mais with fresh fruits, grated cheese, or even add Ube powder for a unique twist.


Dive into the delightful world of Maja Mais, a Filipino favorite dessert. Learn how to make it with Chef RV's special touch, including tips, tricks, and a detailed guide to nutrition.

Chef RV Maja Mais


## Raspberry Cremeux

Let's create this fresh rasberry cream that is perfect as a filling for your favourite pastry, or even as a side for your favourite ice cream or dessert.

## Ingredients

### Purée Recipe:

170g raspberries washed (or use frozen)
Juice of 1/2 lemon (approximately 15g)

### Raspberry Crémeux Base:

85g raspberry purée
55g granulated sugar, divided in two
2 egg yolks
100g white chocolate
20g butter
Pinch of salt
For a Thicker Consistency:
1 gelatin sheet
75g butter

## Crafting the Perfect Raspberry Crémeux

1. First, make the Raspberry Pure by cooking the raspberries with lemon juice. Once the raspberries are soft, use an immersion blender to turn into a smooth puree. Pass through a fine sieve and discard the seeds.
2. Bloom the gelatine sheet by soaking it in cold water.
3. Break the white chocolate into pieces in a bowl and set aside.2. Clean your saucepan, then put back the raspberry puree with half of the sugar (around 28g). Bring to a simmer while continuously stirring.
4. Meanwhile, in a separate bowl, whisk the egg yolks with the other half of the sugar (around 28g).
5. Temper the egg and sugar mixture with the hot raspberry puree by gradually pouring the raspberry puree into the egg yolk mixture, while continously whisking.
6. Put back the mixture into the saucepan, then contine to cook while continously stirring until the mixture reaches 85C or 185F.
7. Pour the hot raspberry mixutre into the chocolate. Add the bloomed gelatine, then whisk until the chocolate melts.
8. Finally add the butter, then continue mixing until the butter is completely melted and the mixture is smooth.
9. Allow the crémeux to cool and use it as a filling for macarons or other pastries.

Chef notes: for a thicker consistency, add another geltine sheet.

## The Sweet Legacy of Crémeux

Crémeux, translating to "creamy" in French, has a storied place in the world of desserts. This Raspberry Crémeux adds a unique twist, creating a taste sensation that's both elegant and delicious.

## Tips and Tricks for the Ultimate Crémeux

- Quality Matters: Select high-quality raspberry purée and white chocolate for superior flavor.
- Achieving the Perfect Consistency: Follow the modification for a thicker consistency if desired.
- Gluten-Free Option: This recipe can be made gluten-free, catering to various dietary needs.
- Serving Ideas: Raspberry Crémeux is perfect as a filling for macarons or as a standalone dessert, topped with fresh raspberries, white chocolate, or fresh mint leaves.

## Nutritional Information

Per 50g Serving:

- Calories: 120
- Carbohydrate Content: 15g
- Cholesterol Content: 40mg
- Fat Content: 6g
- Protein Content: 2g
- Saturated Fat Content: 3g
- Sodium Content: 10mg
- Sugar Content: 12g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 3g

## Complementing Raspberry Crémeux

- Use as a filling for macarons, eclairs, croissants, or even as a side with your favourite ice cream or cake slice.
- Enhance your Raspberry Crémeux with a glass of sparkling wine.
- Experiment with various toppings like fresh raspberries, white chocolate, or fresh mint leaves for a personalized touch.

## FAQs

### How Can I Make Raspberry Crémeux Gluten-Free?

You can easily adapt this recipe to be gluten-free by ensuring that all ingredients used are certified gluten-free.

### What Other Fruits Can I Use in Raspberry Crémeux?

You can substitute raspberries with other berries like strawberries or blackberries to create a different flavor profile.

### Can I Prepare Raspberry Crémeux in Advance?

Yes, Raspberry Crémeux can be prepared ahead of time and stored in the refrigerator for up to three days.


Let's make some delectible Raspberry Crémeux! This is perfect as a light and creamy accompaniment to your favourite pastires. Alternatively, enjoy on its own!

Raspberry Cremeux


<YouTube url="https://www.youtube.com/watch?v=_s1tibCuZyg&t=22s" />

## A Buttery Delight

Butter cake is a classic favorite, but Chef RV takes it to the next level with a touch of lemon zest and a secret creaming method. This article will guide you through the process of making this delightful cake, offering tips and tricks from the chef himself.

## Ingredients

- 225 grams (1 cup) salted butter
- 400 grams (2 cups) white sugar
- Finely grated zest of 1 lemon
- 4 whole eggs
- 375 grams (3 cups) all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 360 grams (1 ½ cups) cream (heavy OR thickened OR all-purpose)
- 2 tablespoons lemon juice

## Method

### Sift the Dry Ingredients

Sifting the dry ingredients is more than just mixing; it's about combining, aerating, and removing impurities. Chef RV recommends sifting the flour, baking powder, and baking soda at least twice, but not too much, as you might lose essential particles.

### Create the Homemade Sour Cream

Mixing lemon juice with heavy cream creates a homemade sour cream. This addition helps tenderize the cake and make it moist. You can also use store-bought sour cream, but utilizing the lemon's juice adds a special touch.

### Creaming the Butter

The creaming method involves beating butter and sugar until light and fluffy. Chef RV uses salted butter, a preference developed from his childhood baking experiences. The lemon zest is added to spread the essential oils, and the eggs are added one at a time. This method requires patience but results in a stable, fluffy mixture.

### Baking and Presentation

Bake the cake in a buttered bundt pan or any shape you prefer at 160°C (320°F) for 1 hour. You can even make it a Rum Butter Cake by brushing it with rum syrup. Presentation matters, so choose a beautiful holder and enjoy the picture-perfect result.

Please note that in Chef RV's YouTube clip, he mentioned 160C or around 350F, however 160C is more like 320F.

## Variations and Balance

From Mocha to Ube to Green Tea, this butter cake can be transformed into various flavors.
Balance the wet and dry ingredients, and remember what Chef RV says: baking, like life, requires patience.

## Nutrition Information

Per 100 grams serving:

- Calories: 400
- Carbohydrate Content: 50g
- Cholesterol Content: 70mg
- Fat Content: 20g
- Protein Content: 5g
- Saturated Fat Content: 12g
- Sodium Content: 200mg
- Sugar Content: 30g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 8g

Please note these values are only estimates.

## Serving Suggestions

Serve this butter cake with a side of fresh berries or a scoop of vanilla ice cream. The lemony flavor pairs well with a variety of fruits and desserts.

## Ingredient Substitutes

If you can't find heavy cream, you can use all-purpose cream. For different flavors, you can substitute lemon zest with orange zest or lime.

## Tips and Tricks

- Sift the dry ingredients at least twice.
- Use cold eggs to keep the butter compact.
- Beat the mixture on full speed for 10-15 seconds to prevent air bubbles.

## Final Thoughts

Chef RV's Butter Cake is more than a recipe; it's a journey through flavors, techniques, and creativity. Whether you're a seasoned baker or just starting, this cake offers something special for everyone.

## FAQs

### Why sift the dry ingredients?

Sifting helps combine, aerate, and remove impurities, resulting in a fine and smooth texture.

### Can I use different flavors?

Yes, you can add coffee powder, ube powder, or green tea powder to the dry ingredients for various flavors.

### What's the secret to a smooth cake batter?

Beat the mixture on full speed for 10-15 seconds to prevent air bubbles and ensure a smooth batter.


Dive into the delightful world of Chef RV's Butter Cake! A rich, lemon-infused treat that's perfect for any occasion. Learn the secrets, tips, and variations of this classic recipe.

Dessert Recipes

Japanese Cotton Cheesecake

Cookie Flan

Filipino Christmas Fruitcake Recipe

Chef RV Maja Mais

Raspberry Cremeux

Chef RVs Butter Cake