250g cream cheese (1 block)
5 egg yolks (use 65-70g eggs)
60g butter (can reduce to 50g)
70g castor sugar
100g full cream milk
1 Tbsp lemon juice
60g cake flour (I have tried plain flour too and it still works)
1/4 tsp salt
5 egg whites
1/4 tsp cream of tartar or substitute with 1 tsp lemon juice from above
70g castor sugar
1. Pre-heat oven to 160°C (Top and bottom heat, no fan force)
2. Line bottom of a 8in x 3in round cake pan and grease the sides.
3. Using a handwhisk, whisk the cream cheese, sugar and butter till smooth on a double boiler. Remove from heat. (I usually leave them in the double boiler to melt while I prepare the rest of the ingredients. By the time I am done, the cheese and butter would have been soft and easier to whisk.)
4. Add cold milk and whisk until combined. The cold milk helps to cool down the mixture enough to enable you to add in the yolks without cooking them!
5. Add egg yolks one at a time and whisk until smooth.
6. Add salt, lemon juice and whisk again.
7. Sift flour and fold into mixture until fully combined. Set aside. (Most times I just used the same whisk to blend it in.)
8. Whisk whites in a clean, dry bowl at low speed till foamy.
9. Add cream of tartar and beat at medium speed till bubbles become very small but still visible.
10. Gradually add sugar and beat till very glossy soft peaks. Use medium speed to avoid over beating.
11. Fold whites into batter 1/3 at a time. Fold with a hand whisk (yes, the same handwhisk) until combined before adding another 1/3 portion. Finally add the last 1/3 and switch your handwhisk for a spatula to gently fold until smooth and no streaks of meringue is visible.
12. Pour batter into prepared pan and tap the pan on the counter to release air bubbles.
14. Bake in a waterbath at 160C (no fan) for 1 hr 10 minutes. Test by pressing lightly on the surface, if still soft and did not spring back, bake another 5-10 minutes.