Eggless Cream Cheese Pound Cake

Can a cake be a pound cake without a pound of eggs?

I'm not sure it can but we can make a tasty cake that comes close to the texture of a cake with eggs and use cream cheese as well.

Here I'm going to use a basic eggless butter cake recipe, with homemade cream cheese, some orange rind and an orange glaze to  make a cream cheese pound cake.

The cake recipe is adapted from divine taste, substituting for the maida with cake flour and adding cream cheese.

The glaze is adapted from fond bites orange caraway seeds cake glaze recipe.

Basic Eggless Cake Recipe

Ingredients:

2 cups cake flour
2 tsp baking powder
1 tsp baking soda/ sodium bicarbonate
1 tin/400gm sweetened condensed milk
100 gm butter melted

100gm cream cheese

1 tablespoon orange rind

175 ml water/milk
2 tsp good quality vanilla extract

Method:

Grease and prepare 2 8" bundt pans or one 9" round cake tin

Melt the butter and cool to room temperature

In a mixing bowl, assemble the flour, baking powder and baking soda, mix with a spoon and sieve once to make the mixture uniform. 

Put in the condensed milk, melted butter, vanilla essence and water into the mixing bowl containing the dry ingredients. 

Beat with an electric hand mixer, whisk or spoon  until the mixture comes together and there are no lumps.  Add the cream cheese and incorporate thoroughly.  This shouldn’t take more than a minute with an electric hand mixer/beater. Be careful not to over beat the mixture as this could result into a hard cake. Pour the batter into the cake tin and bake for an hour at 150 degree centigrade.

The cake is done when a knife or cake tester comes out clean when inserted in the centre of the cake. Invert the cake on a cooling rack, cool and use as required.

For glaze:

• Icing sugar – 1/2 cup
• Orange juice – 1 tablespoon

Mix icing sugar and orange juice until pourable texture is obtained.  Add another teaspoon of orange juice if absolutely necessary, it you add more the glaze will not set.