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1. Lightly grease and line a 7 inch round cake pan. Prepare hot water and oven for Bain-Marie (water bath).
2. In a bowl, melt cream cheese and butter using double boil method. Add milk. Leave aside to cool for later use.
3. Sift in cake flour and cornflour. Add egg yolks, lemon juice and salt. Mix till incorporated.
4. In another clean bowl, using a mixer, whisk the egg whites till foamy. Gradually add in sugar and whisk to soft peaks. Add in cream of tartar and whisk till stiff peak.
5. Fold in the egg whites till well corporated. Pour into the lined cake pan. Bang the cake pan on the table. Bake in Bain-Marie at 170 deg.C for 15 mins, cover the top with aluminium foil. Lower the temperature to 160 deg.C, bake for 60 mins. Uncover the foil and brown the top for 10 mins.
6. When the cake is done, open the oven door and leave the cake in the oven for 10 minutes (started to deflate here). Remove from oven and let the cake cool in the pan for 10 mins before removing to a rack.
*Note : Remember to add hot water to the water bath if it starts to dry up. The top of my cake is rather flat but tiny 'craters' are formed due to bubbles. Guess I should have banged the pan harder next time.
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