Hi everyone
Thanks
Here's a pic of the cut cake - the texture is very nice and light but next time, I won't put lemon juice cos' I don't like the tangy taste.
200g Philadelphia cream cheese (avail in most supermarkets. leave at room temp for about 30 mins to soften it)
1/4 cup fresh milk
1/2 cup fine sugar
3 eggs (need to separate yolk from white)
1/4 cup corn flour (the type we use to thicken sauces with when cooking)
1 tsp lemon juice (optional)
1/2 tsp cream of tartar
1. Preheat oven to 180 deg C
2. Line a 7 inch round cake tin with baking paper (I like the paper from Glad - it comes paked like aluminium foil and is found in the same section)
3. Using electric beater, beat cheese and milk. When the mixture is smooth, add egg yolks, 1/4 cup sugar, corn flour and juice. Beat until smooth.
4. Using a clean bowl, put in the egg whites and whisk on high speed. When the mixture starts to turn opaque, add the sugar and cream of tartar. Continue to whisk until stiff peaks form.
5.Fold the egg whites into the cream cheese mixture. Don't put all in at one go, split into 2 or 3 parts and fold gently.
6.Pour into cake pan and put the cake pan into a roasting tray (I used the disposable aluminium tray by Reynold which is available at most supermarkets). Pour BOILING hot water into the roasting pan - careful not to splash into the cake mixture - up to half way up the pan. If you are using a springform tin, must wrap tightly with aluminium foil or else water will seep into the cake mixture.
7. Bake for 40 minutes or so.
8. Remove cake from oven when ready but leave it in the hot water bath for it to cool down slowly - hopefully the cake won't sink back too much.
