Steamed Cheese Cake

Not melt-in-mouth as Japanese Cheesecake, not as fluffy as normal sponge cake, texture almost like kuih kuih but yet not...me confuse also >.<...maybe I've got the steps wrong somewhere. The lemon juice should be added after mixing the cheese mixture with the beaten egg whites. But I act smart by adding during the process of beating the egg whites, resulting the egg whites not getting soft peak.

Ingredient

• 150ml milk
• 200gm cream cheese
• 60gm butter
• 60gm corn flour
• 60gm cake flour
• 4 eggs, separated
• 120gm sugar
• 30gm lemon juice

Method

1. Double boil milk, cream cheese & butter until dissolve. Set aside & cool.
2. Sift flour over cream cheese mixture and mix evenly. Stir in egg yolks.
3. In a clean & dry mixing bowl, beat egg whites until light & fluffy. Add in sugar gradually and beat till soft peaks form.
4. Fold 1/3 egg whites foam into #2, pour batter into balanced egg white foam and mix till fully combined. Stir in lemon juice.
5. Pour batter into a lined 7" cake pan and steamed over boiling water for 50mins on low heat till cook.
   

Aspiring Bakers #6: Say Cheese! (April 2011)