250g cream cheese
20g soft butter
100g sugar
3 egg yolks
3 egg whites
1 tbsp lemon juice
40g fresh cream or milk
20g plain flour
20g corn flour
1/8 tsp cream of tartar
Method:
- Preheat oven to 150°C. Grease the sides of a 7 inches round baking tin and line only the bottom with paper. ( Use a 9 inches square tin for a double recipe and bake for 1 hour 15 minutes.)
- Beat soft cream cheese at medium speed until creamy and smooth, about 3-4 minutes.
- Add in butter and sugar.
- Add in egg yolks, Scarp down the bowl to dislodge any cheese residue from the bottom of the bowl. Add in lemon juice.
- Add in fresh cream or milk and mix well. If batter is lumpy, whisk briefly to ensure a smooth texture. Sift in the plain flour and corn flour and fold well.
- Whisk egg whites, sugar and cream of tartar at mixture, then add the remaining and fold well.
- Pour into baking tin and place on hot bath (baking tray filled with hot water) and steam bake for about 1 hour on the lowest rack.
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