Yummy! This is my favorite dessert. You can serve this cotton-soft cheese cake as plain as simple, or spoon the syrupy berries on top. I love the smooth creamy taste and fluffy texture, melting in my mouth, a little piece of heaven.
● 180g cheese spread (dairylea)
or your favorite cream cheese
● 8 tbsp whole milk
● 2 tbsp sugar
● 2, large egg yolks
● 3 tbsp cake flour
● 3 tbsp corn flour
● 2 egg whites
● 4 tbsp sugar
You will need 6-inch round baking pan. Line with the prepared round of parchment paper in the bottom and the sides and grease with butter.
Pre-heat oven to 130ºC, always use (oven thermometer) and bake with both top and bottom heat with fan assisted and bake for 1 hour 25 minutes.
1) In a saucepan, heat the cheese spread over low heat, sprinkle some sea salt, add milk and sugar, stir until melted. Turn off the heat, add egg yolks one at a time and sieved flour, mix until smooth. It is very important not to over mix at this point.
2) Whisk egg whites until foamy and add sugar a little bit at a time until stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 3-5 minutes.
To make sure your cake to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind.
4) Once cooked, leave to cool 10 minutes, until the oven temperature reached 50ºC, which can cause your cake to collapse. Dropping the cake pan from high to prevent the cake to shrink too much during cooling. Make sure cakes are properly cooled before cutting them. Use a sharp and hot knife to cut the cake and present individual plated. Serve immediately or chill in a fridge overnight.
1) Store in covered containers in the fridge and consumed within 2 days.
2) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.
3) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well.
4) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready.
5) Folding egg whites into a cake batter. Do not stir and never use an electric mixer.
6) Do not over or under-beat the egg whites.
7) Beating egg whites is a very important process, It will help your cakes rise with perfectly.
8) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.
Recipe Source: JosephineRecipes.Co.Uk