Recipe adapted from Fiona Lau, the founder of FB group - Baking's Corner.
And a more creative one! :)
*This recipe yields a 4" round small cake, so double the ingredients if you plan to make an 6" cake (why not 8"? This is because the cake is make up of more liquid instead of flour, hence for a 8", you'll need to triple the quantity!)
100g Cream cheese (Philadelphia cheese block works best!)
64 g Fresh Milk
23g Unsalted butter
2 egg yolks
2 egg white
1/8 tsp cream of tartar
Pinch of salt
13g cake flour
7g corn starch
*This recipe adapts the water-bath method
- Grease and line the bottom and sides of the baking pan with greaseproof baking paper or parchment paper (recommended to use a removable based tin, for easy removing later on). Wrap the base of your cake tin with aluminium foil, to prevent seepage.
- Melt cream cheese, butter and milk over a double boiler. If there are small lumps, use a hand whisk to beat to a smooth paste. Cool the mixture.
- Fold in the flour, the cornflour, egg yolks and mix well.
- Whisk egg whites with cream of tartar & salt until foamy. Add in the sugar and whisk until soft peaks form.
- Preheat oven at 150C.
- Add the egg whites to the cheese mixture to and fold well.
- Pour the batter into the baking tin, and put this tin into another bigger size baking tin. Tap the tin lightly to release air bubbles.
- Drawing: after pouring the batter into the baking tin, do not scrape off the balanced batter from the mixing bowl. Instead, add in around 1 tsp of cocoa powder and mix well. Then transfer it to piping bag and pipe desired drawing on the batter in the baking tin. This step is optional if you do not plan to draw on the cake.
- Add hot water in the tin (without batter).
- Send to bake for about 60-70min or until the top turn golden brown.
- When the cake is baked, leave it to cool in oven with door ajar, about 30mins, as sudden changes in temperature may cause the cake to cool too quickly and collapse.