INGREDIENTS:
180g cream cheese
70g whole milk
3 small egg yolks
or 2 large egg yolks
55g plain flour
15g corn flour
4, small egg whites or
3 large egg whites
70g sugar, optional
1 tsp dark cocoa powder
cake batter, optional
METHOD:
Whisk egg whites until foamy and add sugar a little bit
at a time until stiff peaks, the peak stands straight up
when the beaters are lifted from the mixture about 5
minutes.
Folding cake batter into a whites and mix until
incorporated. Pour the batter into oval cake pan 21.5cm
x 10cm, deep 6cm. Use 1 tsp dark cocoa powder, mix
with the remaining batter.
Place the bag inside a tall cup,
spoon your chocolate batter inside the bag, snip off the
corner. gently squeeze and use a chopstick or whatever
tools can create any pattern you wanted on the top of
cakes before you bake it to get a lovely effect.
Use a large baking pan for a cold water bath and bake in
non-preheated rather than in preheated oven at 150°C
for 45 minutes. Sit in the oven for 15 minutes, until it
reach room temperature, typically 55°C.
Dropping the cake pan from high to prevent the cake to
shrink too much during cooling. Make sure cakes are
properly cooled before cutting them. Use a sharp and hot
knife to cut the cake and present individual plated. Serve
immediately or chill in a fridge overnight.
Enjoy your Japanese Souffle Cheesecak
