If I say that this cake is very easy, some of you might not believe me.But it’s the truth, because this recipe is a bit different from my former recipe and yes, it’s a lot easier and needs less ingredient too!
Ingredients
- 250g Cream cheese, soft
- 60g Granulated sugar (A)
- 3 Egg yolks
- 1tsp Vanilla extract
- Pinch of salt
- 45g Whipping cream
- 1 1/2tsp Lemon juice
- 40g Corn starch
- 3 Egg whites
- 45g Granulated sugar (B)
- Hot water for baking the cake
Instructions
- Preheat an oven to 170- 180 C (depend on your oven ^^).
- Line bottom and side of 18 cm cake pan with baking paper.
- Place it in a large pan.
- Beat the cream cheese until smooth.
- Add the sugar (A), and beat until combine.
- Add egg yolks, vanilla extract and salt into the bowl.
- Beat until combine.
- Pour the whipping cream into the bowl with lemon juice, and beat to combine.
- Sift the corn starch into the bowl.
- Beat until smooth.
- Set aside while beating the egg whites.
- Whip the egg white until foamy, add the sugar (B) gradually and beat until firm peaks formed.
- Fold into the cream mixture in 2-3 additions.
- The batter will be smooth.
- Pour into the prepared pan, and pour hot water into the large pan.
- Bake for 40-45 minutes or until the top is set.
- Remove from the pan and remove the baking paper.
- Let it cool completely and refrigerate before serving.
