Cake no. 1 – Baked at low temperature of 135C for 1 hour 10 minutes – hair line cracks otherwise not too bad
Cake no. 2: Baked at 200C for 17 minutes then lowered to 160C for 30 minutes. Cracked beautifully as you can see, the crust is lovely!
Cake No. 3, same 200C for 17 minutes but reduced to 135C for the next 30 minutes. Switch off oven and leave cake inside for 20 minutes before removing.
No matter what, the taste is not compromised, all 3 cakes tasted absolutely delicious!
The recipe in case you want to try it:-
125g cream cheese (1/2 block)
3 egg yolks
35g castor sugar
50g full cream milk
1 Tsp lemon juice
30g cake flour (I have tried plain flour too and it still works)
1/8 tsp salt
1 tsp Vanilla extract
3 egg whites
1/8 tsp cream of tartar
35g castor sugar
1. Pre-heat oven to 200°C (Top and bottom heat, no fan force)
2. Line bottom of a 6in x 3in round cake pan and grease the sides.
3. Using a hand whisk, whisk the cream cheese, sugar (35g) and butter on a double boiler until smooth and sugar has dissolved. 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 vanilla, 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 high speed till bubbles become very small but still visible.
10. Gradually add sugar (35g) and beat till soft peaks.
11. Fold whites into batter 1/3 at a time. Fold with a hand whisk (yes, the same hand whisk) until combined before adding another 1/3 portion. Finally add the last 1/3 and switch your hand whisk for a spatula to gently fold until smooth and no streaks of meringue is visible. Make sure that you scoop right to the bottom so that you do not missed any cheese batter.
12. Pour batter into prepared pan and tap the pan on the counter to release air bubbles.
14. Bake in a waterbath at 200C (no fan) for 17 mins on lowest rack in the oven then reduced to 135C for another 30 minutes before switching off oven, and leave cake in oven for 20 mins. Remove from the oven and wait for a couple of minutes if the cake has not yet pulls away from the cake pan.
15. Unmould once cake has pulled away from the sides of pan by inverting on to a smooth non-stick pan, peel off the lining paper and invert it back on to a rack to cool.