Finally I made it! After so many attempts, I successfully baked this Cream Cheese Cotton Cake, perfectly rise so high and cottony texture. Now I can better understand the meringue peak form stage and the way to fold the meringue into the batter. I guess practice make perfect, I will keep practicing it and hopefully I can make more other flavour cotton cake.
Ingredients
6 egg yolks
50g butter
50g sugar
100g milk
50g cream cheese
75g Cake flour
20g Corn flour
50g butter
50g sugar
100g milk
50g cream cheese
75g Cake flour
20g Corn flour
6 egg whites
100g sugar
1/2 tsp cream of tartar
100g sugar
1/2 tsp cream of tartar
Directions
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 100g 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.
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.
2. Whisk egg white until frothy before adding cream of tartar then gradually add the 100g 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.
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.
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