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★Ingredients
250g cream cheese, softened
50g butter, softened
100ml milk
60g cake flour
20g cornstarch
5 large eggs, separated
120g granulated sugar
1 tsp vanilla extract
A pinch of salt
Powdered sugar for dusting
★Instructions
- Preheat the oven to 320°F (160°C). Line the bottom of an 8-inch (20cm) round cake pan with parchment paper and grease the sides.
- Melt the cream cheese and butter together in a heatproof bowl over a pot of simmering water. Stir in the milk until smooth and remove from heat.
- Sift in the flour and cornstarch to the cream cheese mixture and whisk until smooth.
- Add egg yolks and vanilla extract, mixing until well combined.
- Beat the egg whites with a pinch of salt until frothy. Gradually add the sugar and continue beating until stiff peaks form.
- Gently fold the egg whites into the cream cheese mixture in batches, being careful not to deflate the batter.
- Pour the batter into the prepared pan and place it in a larger baking dish. Fill the outer dish with hot water, creating a water bath.
- Bake for 50-60 minutes, or until the top is golden and a toothpick inserted comes out clean. Let it cool completely before removing it from the pan.
- Dust with powdered sugar and slice to serve. Enjoy!
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