Ingredients
- Cake:
- 7 oz cream cheese at room temperature
- 1/4 cup whole milk
- 1/2 cup superfine sugar (caster)
- 3 eggs separated
- 1/4 cup cornstarch (don’t use flour)
- 2 tablespoon lemon juice
- 1/2 teaspoon cream of tartar
- 2 1/2 cup boiling water
- Glazing:
- 2 tbsp jam (apricot or strawberry)
- 1/2 tbsp water
Preparation
Step 1
1. Preheat oven to 350 degrees
2. Spray a 9-inch cake tin with cooking oil spray
3. Beat cream cheese with milk to soften
4. Add half the sugar, egg yolks, cornstarch and lemon juice
5. Beat until smooth
6. Beat egg whites in a separate bowl until foamy
7. Gradually add remaining sugar and cream of tartar, beating on high speed until soft peaks form, about 8-10 minutes
8. Gradually fold beaten egg whites into the cream cheese mixture, stirring gently
9. Pour into cake pan and smooth the surface
10. Place cake pan into a larger roasting pan and place in lower rack of oven
11. Pour enough water into the roasting pan to come half way up the side of the cake pan
12. Bake 35-40 minutes, until a pick inserted in the middle of the center comes out clean
13. You can eat like this, or you can put jam on top of it
14. Put the jam in a sauce pan with the water on a low heat and warm up until its melted
15. Then spread the glaze on top of the cake
16. If the surface becomes too dark while baking, cover with a piece of tin foil, but be careful not to open the oven door until it has been in the oven for at least 20 minutes