Recipe source: Happy Home Baking
(makes one 8″ cake)
125g cream cheese, cut into cubes
60g unsalted butter, cut into cubes
5 egg yolks (Grade B)
1 teaspoon lemon juice
75g cake flour
35g corn flour
1 tablespoon Cocoa powder
5 egg whites
120g caster sugar
1/2 teaspoon lemon juice
1. Line the base and sides of a 8″ round cake pan(fixed base) with parchment paper. For the sides, make sure the parchment paper extends higher than the cake pan by about 1.5 inches as the cake will expand and rise above the rim of the pan, set aside.
2. Sieve together cake flour and corn flour. Set aside.
3. Melt cream cheese and butter in a double boiler, stirring until mixture is lump free. Remove from heat and leave to cool.
4. When ready, add the egg yolks to the cream cheese and butter mixture, one at a time, and with a balloon whisk, whisk to combine.
5. Add milk, whisk to combine. Add lemon juice, whisk to combine.
6. Sieve over the flour mixture, whisk to combine. Small lumps may form once the flour is added, whisk the batter gently till there are no lumps, do not over mix.
7. In a clean, dry mixing bowl, beat egg whites and lemon juice with an electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar and turn to medium-high speed and beat the mixture. Continue to add in the remaining sugar mixture in separate additions and beat until the egg whites reaches the soft peaks.
8. Add the beaten egg whites to the cream cheese mixture in 3 separate additions, each time fold with a rubber spatula (I prefer to use a balloon whisk until towards the end before switching to spatula) until well blended. Remove about 1/2 cup of batter and mix with cocoa powder for the marble effect.
9. Pour 1/2 batter into the prepared cake pan. (I pour it from a height slowly to help remove big air bubbles.) Add dollops of cocoa batter and use a chopstick to marble it lightly to prevent sinking. Pour the balance original batter into the pan. Tap the pan lightly on a table top to level up the batter and also to further remove air bubbles. Drop a few drops of chocolate batter on the top and draw your marbling on the top.
10. Place cake pan in a baking tray. Fill the baking tray with hot water (the water should rise up to about 1 inch of the cake pan).
11. Bake on lower rack of the oven for 60 minutes at 150 degC.
Personal note: Smeg 60 minutes at 155C.
Variation: Mix 1 tablespoon of greentea powder into the flour to get a greentea version. Omit the chocolate marbling.