the water bath is for softened the cream cheese
leave the cream cheese and butter at room temperature an hour before start to make your life easier :)
100ml full cream milk
60g sugar
whisk them until they all fully combined
remove the water bath before adding egg yolk
6 egg yolks, around 110g
add egg yolk gradually
60g cake flour
20g corn flour
and a pinch of salt *sorry forgot to record that part :)
add a lemon juice into egg white
6 egg whites is around 200g
add sugar gradually (total 60g)
start preheat the oven at 200 celsius
soft peak meringue
add 1/3 part of egg white into the egg yolk mixture
add another 1/3 egg white
pour the mixture into the remaining of egg whites
fold it with a spatula, do not over work in this stage
brush butter on the tray
baking paper at bottom
I use 20 cm x 7 cm round tray. Different size of tray requires different temperature.
leave 1 cm from the top
give it a little tap to remove the bubble
hot water in water bath
bake 200 celsius for the first 30 minutes
after 30 minutes, reduce down the temperature to 140 celsius for another 30 minutes
then switch off the oven, leave the cake inside for another 30 minutes, and slightly open the oven door
wait until it cools down before removing it from the cake tin
the cake will shrink a bit once it cools down
Jiggly Jiggly :)
the cake is so soft and moist.. really tasty too!!
You can decorate with some icing sugar and strawberry.. this is optional
some people like the cheese cake as it is
this cake so cute and fluffy, I feel sorry when slice it :)
My goodness, this is so good, I think mine is better than the shop one :)
the texture is so fluffy and moist, taste really good, not too sweet, a bit acid from the lemon and cream cheese
what a perfect combination!!!
I will see you on my next video :) Please dont forget to subscribe and share my channel :) see yaaaaa