You may also like
Categories:
cream cheese cake flour cornstarch sugar milk butter egg yolks egg whites lemon juice salt margarine cream of tartar
Viewed: 56 - Published at: 6 years agoIngredients
- 250 grams cream cheese (philadelphia)
- 60 grams cake flour
- 20 grams cornstarch
- 150 grams fine sifted sugar
- 100 ml fresh milk
- 60 grams unsalted butter
- 6 egg yolks
- 6 egg whites
- 1 tbsp lemon juice
- 1/4 tsp salt
- 50 grams dairy-free margarine (soya or sunflower) or just a normal margarine
- 1/4 tsp cream of tartar
Method
- Heat the oven to 160AC.
- Oil and line a 9 in round cake tin (bottom and sides) with baking or parchment paper.
- Melt butter, milk and cream cheese over a double boiler.
- Beat the egg yolks and lemon juice together.
- Meanwhile sift together the cake flour, cornstarch and salt and mix well.
- Mix together all the mixtures - cream cheese, egg yolks and dry ingredients.
- Whisk egg whites with cream of tartar until foamy.
- Add the sugar and beat until soft peaks form.
- Spoon one third of egg white mixture into the cheese and egg yolk mixture at a time.
- Fold gently.
- Pour into the prepared tin and bake in a water bath for 60- 70 minutes or until well risen and firm to touch.
- Leave the cake to cool down in the oven with the door open for 1 hour.
- Transfer into the serving dish and rub in the margarine on top and sides of the cake.
- Dash with the icing sugar, if desired.
- Refrigerate the cake for at least 6 hour.
- Overnight is the best.
