6 egg yolks
60g cream cheese
75g Cake flour
20g Corn flour
6 egg whites
1/2 tsp cream of tartar
1 tbsp cocoa powder.
Utensil: 7″ square or 8″ round normal aluminium pan, bottom lined.
1. Over low fire, heat up butter, cheese and 50g sugar until cheese has melted. Add milk and whisk until mixture is smooth. Remove from heat and sift in the flours. Whisk until combined before adding the egg yolks. Whisk until well blended. Set aside.
2. Whisk egg white until frothy before adding cream of tartar then gradually add the 70g sugar and continue to beat until firm peaks.
3. Add the meringue to the yolk batter in 3 portions, making sure both batters are well blended but do not over mix. Divide the batter into 2 portions, add a tablespoon of cocoa powder into a portion and do a zebra stripes design by pouring about a ladleful of batter on top of each other until complete.
4. Pour into prepared pan and bake with water bath at 155C for 70-75 minutes. Remove and unmould by inverting on to a plastic board or non stick pan, peel off lining and re-invert back on to a rack for cooling. If the side is still wet-ish, put into the oven to dry with the residual heat for 10-15 minutes.