Ingredients :
• Cream cheese 100g (I use 1 whole piece 250g)
• Full cream milk 50g (1 use 100g)
• Butter (melted) 30g (I use 50g)
• Egg yolks 3pcs (I use 6pcs)
• Cake flour 15g (I use 45g)
• Corn flour 10g (I use 25g)
• Lemon juice a few drops (1 use 1 tsp)
• Egg white 3pcs (I use 6pcs)
• Cream of tartar 1/4tsp (I use ½ tsp)
• Fine sugar 50g (I use 90g)
Methods :
1. Double boil cream cheese + milk, keep on whisking till smooth.
2. Add in melted butter, stir a while and off the heat, then keep on whisking.
3. Add in egg yolk one by one, whisk faster till all mix well and smooth.
4. Add in flour and until flour incorporate well. Set aside.
5. Pre-heat oven 170 degree
6. Now need to prepare egg white. Put egg white in the mixing bowl and beat till bubble,
add cream of tartar and lemon juice, beat again.
7. Add in sugar split into 3 times.
8. Beat till egg white become stiff.
9. Take half of the stiff egg white into the egg yolk batter, fold the egg white with egg yolk batter,
just like how you do for Chiffon cake.
10. Then pour the yolk mixture back to the egg white bowl and continue to fold the batter until all ingredients incorporate well.
11. Pour the batter into the cake tin, use ‘WATER BATH” to bake 160 degree for 30 minutes, then turn to 145 degree for 35 minutes.
Note :
* Please monitor your oven temperature closely to ensure the surface no crack (nicer) or over baked surface.
* I played with the temperature after 30 minutes, I found that if I turn to 145 degree it bake slow and surface colour change very slowly.
So I switch between 160 – 150 for 2-3 times for the last 15-20 minutes.
* If your oven is difficult to control the top heating temperature, you may use a baking tray to put at the upper level / use aluminium foil to cover, so the surface will not burn / dry out too fast. Do this only after you see the surface colour changed to brown (or the colour you want) or the recipe said do it 10 minutes after you have switched to lower heat. I did not do it because the surface is under control yesterday.
Happy baking!
Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/674687179267028/