This is a truly amazing recipe, also taken from lily's blog. Miss SLY agreed that this is the recipe that she was looking for. For texture this is a perfect 10 but it is 9.5 for taste. Cotton soft, to me scored a perfect 10 for taste but 9.5 for texture. I told Miss SLY that I would make a hybridized cake by combining the 2 recipes together so that I can make a cake that scores 10/10 for texture and taste :) .
Ingredients :
A
Plain cream cheese 225 g- I used 250g
fresh cream 50ml - I used whip cream
milk 100ml
butter 80g - I used 2 heap and 1 not so heap tbsp butter
B
Cornflour 25 g - I used nearly 1 heap tbsp
milk 30ml
lemon juice -1 tbsp
C
Egg white 150g - I used 4 whites from large eggs
corn flour 10g - 1/3 heaped tbsp
fine castor sugar 100g - I used 31/3 heap tbsp
D
Egg yolks 138g - I used 7 yolks from large eggs
butter and plain flour ( for buttering the mould)
steps:
1. Melt A over a pan of simmering water until the mixture liquifies, use spatula to stir the mixture well
2. Mix B. Until cornflour dissolves. Pour into the cream mixture, stir till well combined. Add in the beaten yolks and strain the mixture.
3. Preheat oven to 150 degree C- Prepare cake tin. If using spring form tin, make sure to line the outside with 2 layers of aluminium foil.
4. In a clean bowl, beat the egg whites till foamy and add in the sugar and cornflour in 3 batches and beat until soft peaks are formed.
5. Take 1/3 egg white and stir into the cream cheese mixture to loosen the batter. Pour the remaining egg whites and using cut and fold method quickly fold in the egg whites, do not overfold or else the air in the eggs will escape.
6. As in the cotton soft, pour the batter into the cake tin and bake in a water bath.
7. Put in the oven and bake for about 25 minutes , reduce the heat to 100 C and continue baking for 1 hour. Let the cake cools in the oven before transferring it to the fridge.
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