Not sure if this is considered my first bake of 2016, but definitely it’s our first eat of 2016! I failed this many times before, and finally i have a taste of success! It always either crack the hell out or taste extremely rich and weird. I guess my practice recently with chiffon cakes and swiss rolls lately have really improved my skills. This time, not a single crack, it taste light, soft and velvety smooth! I am so happy! It is truly a great start to my new year’s! This is another difficult bake that I am scared of and i’ve finally conquered! And did i forget to mention, it is one of my favourite cakes ever 🙂
Recipe adapted from anccojournal.com
Ingredients: (for a 9″ square tin)
- 265ml fresh milk
- 85g butter
- 250g cream cheese (at room temperature)
- 40g plain flour
- 35g corn flour
- 7 large egg yolks
- 2 tsp vanilla essence
- 7 large egg whites
- 125g caster sugar
- 3/4 tsp cream of tartar
- Melt butter and milk over a double boiler with simmering water. Add in cream cheese and whisk till smooth.
- Sift corn flour and plain flour and whisk till smooth and thick.
- Remove from heat and cool. Add in yolks, a couple at a time and vanilla essence.
- In a large bowl, whisk egg whites until frothy, add in cream of tartar. Add in sugar a spoonful at a time and whisk until stiff peaks. Reduce speed to low just before you reach stiff peaks.
- Gently fold in meringue into yolk batter, 1/3 at a time. Fully incorporating the batter before adding the next batch.
- Knock the bowl on the counter serveral times to rid of air pockets.
- Line a 9″ square cake tin with silicon paper. Pour batter and even out the surface. Place cake tin in a roasting tin filled with water.
- Steam bake in a preheated oven at 150deg for 1 hour 15 minutes.
- Turn off oven and leave cake inside with door ajar for 10minutes.
- Place cling wrap over a cooling rack. Invert the cake onto the rack and cool completely for about 1 hour.
- Chill in fridge for about 4 hours or overnight before serving.