Cranberry Cream cheese cake

Another Year has passed! May God bless everyone with much happiness this year.

I baked a lot during the New Year holiday, but I didn't do any video because I was always busy preparing them since there were always people waiting to eat them! Haha. I enjoy baking, especially during the holidays when all the family members return home, making treats that my family wants to eat. Anyway,  I haven't really gotten to the point of the dessert I'm sharing today, haha. But I think people who enjoy baking probably experience the same joy during that time, right?

The dessert I'm sharing today is an easy recipe that's surprisingly delicious! It's a pound cake with lots of dried cranberries and cream cheese, so both of the flavors are incredibly prominent.

The method for this cake is similar to a regular pound cake, but the difference is that I divide the egg whites and sugar to make meringue, which adds a lighter texture to the cake. If you can wait, I recommend letting this cake sit overnight before eating; the texture will be even moister than when it's freshly baked.

Cranberry Cream cheese cake

17.7 x 8.6 x 6 ｃｍ cake

70 g ........................ Cake flour

1/8 tsp .................... Baking powder

70 g ........................ Unsalted butter

70 g ........................ Cream cheese

1/4 tsp .................... Salt

1/2 tsp .................... Vanilla extract

40 g ........................ Granulated sugar (A)

2 ............................. Egg yolks

2 ............................. Egg whites

20 g ........................ Granulated sugar (B)

7-8 pieces ............... Dried cranberries for topping

Before baking, preheat the oven to180℃.

Line the 17.7 x 8.6 x 6 ｃｍ loaf pan with baking paper.

Sift the cake flour and baking powder together and set it aside.

Put the butter, cream cheese, salt, and vanilla extract into a bowl. Beat to combine. Pour the sugar (A) into the bowl and beat to combine.

Put the egg yolks into the bowl.

Beat to combine. Set the mixture aside while making a meringue.

Beat the egg whites until foamy. Add the granulated sugar (B) gradually.

Beat until firm peaks formed.

Add 1/3 of the meringue into the egg yolk bowl. Mix with the whisk until fully combined.

Fold the rest of the meringue in 2 additions. 

Pour half of the sifted cake flour into the bowl and fold to combine.

Put the dried cranberries into the bowl and fold to combine.

Pour the rest of the sifted cake flour into the bowl.

Fold to combine.

Put the batter into the prepared pan, level the top, and place the dried cranberries on top of the cake. Tap to remove the air bubbles.

Bake in the180℃ preheated oven for 40 minutes.

Remove from the oven. Tap the pan on the table.

Let it cool in the pan for 10 minutes.

Remove from the pan and let it cool on a wire rack.