Waited whole day for the rain to go and the sun to come out so that I can shoot these cottony soft cake slices under the natural light for my recipe folder.  But things didn’t go my way (again), that’s just life, isn’t it?

By the time the sun has set, it never really peeked through those storm clouds, and I had only three slices of the 8 inch cake left (above).

Will make another cake really soon (no one will complain though) to practice these photography tips I just read.

JAPANESE CHEESE SPONGE CAKE
// Adapted from : The Little Teochew

INGREDIENTS

140g fine sugar
6 egg whites
6 egg yolks
1/4 teaspoon cream of tartar
50g butter
250g cream cheese
100ml fresh milk
60g cake flour
20g corn flour

METHOD

Preheat oven to 160C.

Melt cream cheese, butter, and milk in a metal bowl that is placed over a pot of simmering water.  Cool the mixture down to a temperature that will not cook the egg yolks.  Stir in egg yolks.

Mix flour and corn flour evenly, and fold this into the cheese mixture.  Set aside.

In a separate bowl, whisk egg whites and cream of tartar until foamy.  Add in sugar, continue to whisk, until soft peaks are formed.

Fold in egg whites into the cheese mixture , in 3 batches.

Pour mixture into a 8 inch spring form cake pan lined with parchment paper.  Extend the lining  higher than the cake pan by at least 1.5cm to allow room for cake to rise.

Bake cheesecake at 160C in water bath for 1 hour and 10 minutes, or until set.  To prevent the top from burning, cover with aluminum foil towards the end of the baking time.

Leave cake to cool inside the oven, with the door ajar, so that the cake will not collapse due to sudden change in temperature.