Ingredients :
115ml full cream milk
150g cream cheese
55g unsalted butter
60g all purpose flour
5 egg yolks (grade C)
5 egg whites (grade C)
1/2 teaspoons cream of tartar
70g sugar

Baking Pan Size :
Oval cake mould : 21.5cm x 10.2cm x 5.7cm // 8.4 x 4 x 2.2 inch
Square tray : 28cm x 28cm x 3cm // 11 x 11 x 1.2 inch

Steps:
1. Separate 5 egg yolks in a bowl and 5 egg whites in a mixing bowl
2. Place the egg whites in a fridge
3. Melt the milk, cream cheese and unsalted butter in a pot with low heat
4. Once tiny boiling bubbles formed, remove from heat and set aside for 5 mins
5. After 5mins, sift all purpose flour and whisk until all combined
6. Add the egg yolks then stir until smooth
7. Beat the cold egg whites on low speed for 20 seconds
8. Gradually add in 2/3 of sugar then beat on medium speed for 30 seconds
9. Add a 1/2 teaspoon cream of tartar while beating with a medium speed for another 30 seconds
10. Pour in the remaining sugar then beat for a minute with medium high speed
11. Once some obvious crease form, get ready to stop beating and it should be stiff peak
12. Transfer half of the egg whites into the yolk batter and fold in
13. Then pour everything together into remaining egg whites and fold gently
14. Actually you should sieve the mixture before pour into the mould (which I forgot)
15. Place parchment paper then pour the mixture over
16. Smoothen the surface with chopstick and knock air bubbles out
17. Fill a larger pan about half inch high (1cm) with hot water
18. Bake for 20 + 25 + 35 minutes (see below for details)
19. Place a spatula between the oven door to leave a gap

Temperature & Baking Time :
First : 20 minutes
Top temp : 150°C / 302°F
Bottom temp : 100°C / 212°F

Second : 25 minutes
Top temp : 150°C / 302°F
Bottom temp : 100°C / 212°F

Third : 35 minutes
Top temp : 160°C / 320°F
Bottom temp : 100°C / 212°F

Total baking time : 80 minutes

Video are not sponsored by any company.

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