Japanese Cheese Cake

A cotton soft cheese cake and I am submitting this post to Aspiring Bakers #6 : Say Cheese! (April 2011) by Jean from Noms I Must

Source : Springhill Cake

Ingredients (in half recipe):
125 gr Cream cheese
25 gr Butter
50 ml Fresh milk

 
30 gr Cake flour
10 gr Corn flour
3 Egg yolks
1/2 tbsp Lemon juice
1/8 tsp Salt

3 Egg whites
1/8 tsp Cream of tartar
70g fine granulated / caster sugar

Method:
- Preheat oven 160C.
- Melt cream cheese, butter and milk over a double boiler. Cool the mixture.
- Beat in egg yolks, salt and lemon juice. Fold in flour and mix well.
- Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
- Pour 1/3 egg white batter into cheese batter, then pour into egg white batter, mix well. - Pour into greased 6 inch round cake pan (don’t forget cover outer layer of pan with aluminum foil)
- Bake in a water bath for 1 hours or until set or golden brown. (Turn off the oven and leave it cool down in the oven with door ajar, this to prevent it from sinking)