Ingredients
180g softened cream cheese
30g unsalted butter melted
100g milk hot
3 eggs (about 55g each)
12g cake flour
20g cornstarch
60g granulated sugar
5g lemon juice
5g vanilla extract
Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
Steps:
- Soften the cream cheese and melt the butter. Add in the milk and mix until smooth. Add in cake flour and cornstarch and mix well. Separate the eggs. Add the egg yolks into the cream mixture and mix well.
- Add lemon juice, vanilla extract and sugar into the egg white. Use a hand mixer to beat until soft peaks form. Take a scoop of whipped egg white and gently fold it into the batter until just combined. Pour all the batter into the whipped egg white and gently fold it in until just combined.
- Preheat the oven to 302℉(150℃). Line a 6-inch round cake tin with parchment paper.
- Pour all the batter into the round cake tin, and give it a tap or two or use a toothpick go through the batter to break the air pockets. Send into the oven and water-bath bake for 30 minutes, then turn into 230℉(110℃) and bake for 60 minutes.
Notes: Water bath baking. Pour water (about 1 cm in depth) into the baking tray. Preheat the oven with the baking tray and water in it. Place a cooling rack/wire rack (big enough to stay steady above) over the baking tray, and then place the round cake tin on the cooking rack. In this way, the cake pan will not touch the water and the bottom of the cake will not get wet.
