Light cheese

Overview

It’s been a month since I got this recipe. I finally had time to make it today. This is a 6-inch recipe. If you make an 8-inch recipe, just double the amount

Tags

• baking
• butter
• cake flour
• cream cheese
• egg
• soft white sugar
• milk

Ingredients

Steps

1. 1 Let the cream cheese butter soften at room temperature

   

2. 2 Beat the cream cheese and butter with a whisk until smooth

   

3. 3 Add egg yolk

   

4. 4 Use a spatula to mix the beaten cream cheese and egg yolks until evenly mixed. Do not use a whisk

   

5. 5 Sift the flour into the milk

   

6. 6 Beat the batter with a whisk until there are no lumps

   

7. 7 Sift the batter into the mixed cream cheese

   

8. 8 Beat the egg whites with sugar

   

9. 9 After beating until there are textures, you can change to low speed and beat until you lift the whisk and there are big hooks

   

10. 10 Whip egg whites, add cream cheese batter and mix well

    

11. 11 Pour into a 6-inch cake mold and press a few times to pop the air bubbles

    

12. 12 Bake in water bath at 150°C for 40 minutes (if you have a grill, you can place the live-bottom cake mold on the baking sheet above the grill and add water so you don’t need to wrap it with tin foil)

    

13. 13 Adjust the temperature and time according to the conditions of your own oven. If you want to color, you can increase the temperature and then turn it back again after baking and demolding