Today, I baked with cream cheese again, but with light cream cheese instead of the usual Philly full cream cheese. Psychologically, I feel "lighter" eating light cream cheese (what a good excuseeeee).
Anyway, I decided baked this cake because I wanted to use up my expired light cream cheese. From some blogs, I know that expired cream cheese can be used too as long as the cheese is always in the fridge and not in and out of it. Thus, expired dairy products, except MILK, can be used after their expiry date. Even expired butter can be used too. However, if you have little kids at home, then better don't use it or their little stomach cannot take it. Of course, it is better to use up all dairy products before the due date for safety of the family.
250g Philly Light Cream Cheese
1 no. Egg
* Beat cream cheese & sugar till light and fluffy. Add in egg and stir till well combined. Set aside.
180g Butter, rm tempt
3 nos. Eggs
3 tbsp Cocoa powder
120g Self Raising Flour (I accidentally used Plain flour, so I added 1 tsp of baking powder & 1/4 tsp of baking soda)
1 tsp Baking powder
* Grease a 7" round pan or square pan. Preheat oven at 180°C.
* Beat butter & sugar till light and fluffy. Add in eggs one by one, stir well after each addition.
* Sift all dry ingredients together to butter & egg mixture.
* Pour half of Mixture B into the prepared cake pan, then pour in all of Mixture A, lastly pour the
remaining Mixture B to cover Mixture A.
* Bake for 45-50 mins or until the cake is set.
*** Oven temperature and baking time are for reference only. Adjust accordingly to suit your oven.