Japanese cotton cheese cake – Alice Chang

Alice Chang Here is the recipe peeps:

I melted a whole packet of Philadelphia cream cheese (9 oz) with 2 oz of butter and 100mls of milk in a big bowl over simmering pot of hot water until all has melted.

In a separate bowl, whisk 6 egg white then add 1/4 tsp cream of tartar and while whisking, slowly sprinkle 90g of caster sugar until it form a soft peaks.

Sprinkle the sifted 2oz self raising flour, 1oz cornflour, 1/8 tsp salt & 1 tbsp lemon juice and the 6 egg yolks into the cream cheese mixture. Mix well. Then pour over the whipped egg whites and fold gently.

Pour the mixture into a lined 8 inch cake tin and tap the cake tin several times from a height of 10cm to remove any air bubbles.

Place the mixture in a preheated oven of 150 Celsius and bake for 45 minutes.

Glaze the cooled cake with melted apricot jam and enjoy.

 

 

 

 

 

 

 

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