Cotton Cheese Cake

Chinese New Year is coming soon, so start thinking about the cakes and cookies. In the past, I used to make steamed layer cake and it really took a lot of time. You have to steam the cake layer by layer, so basically you need to stand beside the stove all the time, sweating in the hot kitchen, just like sauna. This year, I decided to make something easy - bake a cotton cheese cake. It is not very sweet and cheesy; easy to prepare and nice to eat. At least, my family members like it, so no need to worry much about it. If they dont like the cake, I have to be the SMC garbage collector and finish all, that's why I always put on weight after CNY. ^o^

If you're interested, you can try it...

Ingredient
(A)
250g softened cream cheese
50g softened butter/margarine
100ml whipping cream/Neslay reduced cream
100ml fresh milk

(B)
100g low protein flour
6 egg yolks

(C)
6 egg whites
half tsp cream of tartar
100g castor sugar

Methods
1) Melt ingredient A and then let it cool.

2) Ingredient C: Whisk egg white until foamy, then add in cream of tartar and whisk on the highest speed. Then add in the sugar gradually and whisk until soft peaks form when lifted up.

3) After ingredient A is cool, add in egg yolk one by one. After that, fold in the flours and mix well.

4) Mix the mixture with ingredient C.

5) Prepare a 8” round cake pan. Lightly grease and line the bottom and sides with greaseproof paper. Pour the mixture into the cake pan.

6) Preheat the oven. Pour some water into the roasting pan.

7) Bake the cake for 30 minutes at 170 C or until it turns to golden brown colour.

8) Leave the cake inside the oven (cooling purpose) for 1 hour.

9) Take it out of oven and turn cake out of cake pan. The cake is ready for serving or you can wrap it with aluminium foil and put into the fridge.

Do not make it too early before CNY because cream cheese can't last long. It looks similar to this (got the picture from Internet because I hadnt made it yet):