Cream Cheese 125g
2 Eggs (big size)
Unsalted butter one small cube (to apply on the pan)
Cake flour/Low protein flour 33g
Yoghurt/Sour Cream 75g
Sugar 50g
Whipping Cream 50g
Method:
1. Pre-heat oven at 160 or 170 C.
2. Separate the egg yolk and egg white in 2 different bowls. Set aside.
3. Apply the melted butter around the cake mold.
4. Cream cheese, whipping cream and sour cream directly put into blender after weighing. Blend until smooth.
5. Pour the cream mixture into a mixing bowl.
6. Add in 2 egg yolks and mix well.
7. Add in sifted cake flour and mix well.
8. Then put the mixture in the fridge (to make the texture thicker).
9. In another bowl, beat the egg white until hard foam. Add in the sugar slowly (can divide by 3 times to add in) while beating.
10. Take out the cake and cream mixture from the fridge.
11. Scoop 1/3 egg white foam and add into the cake mixture. Mix well by using spatula but do not stir it with circle. The action just like you stir-fried vegetable when cooking, hehe ^^)
12. Then add this mixture back to the balance egg white foam. Using same action, mix well with spatula but do not stir it.
13. Put the mixture into the cake mold.
14. Put it on a tray and add some cold water around the tray. Then put the mold together with the tray into oven. (water height around 3cm)
15. Baked at 160 or 170 C for 60 min.
16. Let it cool down then only take off from the mold. Then fridge it for at least 4 hours before cutting.
17. Ready to serve.
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