Japanese Cotton Cheese Cake

Ingredients
Group A
60g full cream milk
140g cream cheese
40g butter

Group B
50g plain flour
15g corn flour or corn starch
5 egg yolks

Group C
5 egg whites
100g caster sugar

Direction

• prepare ingredients and put aside
• pre-heat oven to 120°C with a tray of water about 1cm deep (to bake in waterbath)
• put all Group A in a stainless steel pan and using low fire, whisk all ingredients till creamy and quickly remove from stove
• add in flour and corn starch mix... followed by yolk and slowly use whisk to mix till smooth
• using a mixer with balloon attachment, whisk egg whites till bubby
• add in sugar in 3 batches till firm peak is formed
• scoop some egg whites meringue to flour mixture and slowly mix together with whisk till even
• transfer into a bigger bowl, scoop half egg whites and slowly mix again followed by the last batch use spatula to fold in till smooth and even
• pour to 7" pan (I only have 6" so can split into 2 pans)
• use a stick to run around the batter to remove any big bubbles
• put pan in waterbath and bake for 20min at 120°C
• after 20min, increase the heat to 150°C and bake for another 15min
• switch off the oven and leave the cake in oven to cool for 10min
• remove from oven and remove cake from the pan
• yummy... nom nom nom... easy peasy

Foodnote: I happen to have all the ingredients and have always wanted to make jiggly cotton cheese cake. Use this recipe here. It is so easy and I didn't expect that it will turn out so well. So happy me happy tummy.