One of my fellow forumer, Vivian, shared with us this wonder recipe adapted from Alex Goh's book. Her cake photo look so good that I was really tempted to try out this recipe. So despite coming back late from office, I still went and grab my cream cheese from NTUC and rushed home immediately to do my baking. Reached home at 9 pm but thankfully, by 9.30 pm the cake was already in the oven baking away. The texture of the cake is really very soft and the taste is good. Here is how the cake look.
The recipe is adapted by a friend from Alex Goh's "Fantastic Cheesecakes".
40g cream cheese
65g flour (sifted)
4 egg yolks
4 egg whites
pinch of salt
1/8 tsp cream of tartar
1. Preheat oven 170˚C.
2. Cook (A) over double-boiler until well blended and thickens. Remove from double-boiler and let it cool down.
3. Add (C) into cooled down cheese mixture and mix until well combined.
4. Fold in (B) and mix until smooth.
5. Beat egg whites until frothy, add cream of tartar and beat till soft peaks. Add salt and sugar and beat till stiff peaks.
6. Fold 1/2 of the egg whites into cheese mixture, gently with a rubber spatula until just blended.
7. Pour cheese mixture (step 6) into the rest of egg whites, fold it gently with rubber spatula until blended.
8. Put batter into a 9-inch chiffon cake pan, bang the pan on a hard surface to release the bubbles and bake for 35 - 40 minutes.
9. When the cake is cooked, invert the cake to cool. Remove the cake from the cake pan when it is completely cool