Serves: 6-8
Ingredients
- 125g cream cheese
- 40ml canola oil
- 25g white sugar
- 60ml milk
- 3 eggs (separated yolk and whites)
- 30g sifted corn flour/starch
- 20ml lemon juice
- 50g white sugar
Method
- Add hot water into a pot on low heat. Put a bowl on top as a double boiler. Melt and whisk the cream cheese along with oil and sugar in the bowl. When it is almost combined, remove the bowl from heat.
- Add milk and continue mixing until smooth.
- Whisk in egg yolks one at a time.
- Add corn starch and whisk until combined. Then add lemon juice.
- In another bowl, whisk the egg whites with an electric mixer on high speed. When it is very foamy, add 50g white sugar and whisk until firm peaks.
- Preheat oven to 150C.
- Add 1/3 of the meringue mixture into the cheese mixture. Gently folding until combine. Repeat until there is no meringue mix left.
- Line 18cm circle baking tin with aluminium foil, then line it again with baking paper. Making sure there are as little creases as possible.
- Pour the cake batter into the prepared tin.
- Using a water bath method, add a small layer of water into a bigger pan, place the cake tine into the pan and carefully fill up the outer pan with water until it is around up to 3/4 of the cake tin.
- Carefully place the pan into the oven and bake for 80 minutes.
- Serve with icing sugar or strawberries or just as!
Note: Next time try to find a way so it does not deflate, could be the water getting into the pan this time.
Recipe from: https://www.youtube.com/watch?v=2xxM3xWp-uQ&list=PLXxeZ9tDx0sDgteMoXsmAySF2XSh7GeZC&index=19&t=0s
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