Ingredients:
3 egg yolks
4 egg white
90g unbleached flour
One cheese slice
Around 20 to 30g cream cheese
1 tsp sugar
Method:
1. Beat egg yolk with cheese slice and cream cheese together. Set aside.
2. Beat egg white until soft peak. Add sugar in 3 batches - total 1 tsp. (You may add more sugar)
3. Mix egg yolk with flour, stir well. Add in egg white batter
4. Preheat steam wok then pour in any preferred mould. (I use chinese tea cup).
5. Steam for 10 to 15 mins. For the last 5 minutes I used a chopstick to allow a small opening in the wok. This is to prevent your cake from collapsing from the temperature change. After turning off the fire, open the lid immediately. Let it cool down for 5 mins before removing.
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