Cream-cheese Cake

This cake is as delicate and soft as clouds, it’s 100 times more delicious than chiffon cake because the cake is made with scaled flour methods and you will use a bain-marie technique to bake. Scalded flour method makes the cake moister and softer while the bain-marie technique will reduce the chance of the cake cracking and will just melt in your mouth.

For novices, this cake is easier to make with no fail. You will need two rectangle or round baking tins that are lined with parchment paper then line the outside of the pan with two layers of foil to prevent water from flowing into the tin. In a bowl, add 100 g of cream cheese and 60 ml of milk then melt it over a pot of simmering water but make sure the water does not touch the surface of the bowl.

Once the cream cheese is completely melted and well mixed with the oil, set it aside, to cool down. In a mixing bowl, add the egg whites of 5 eggs and set the yolks aside. The scalded flour method can be made by heating 60 ml of oil or milk in a microwave for a minute and seconds then pouring the hot oil into the flour and stirring it into a silky batter.

The oil temperature should not be too high otherwise the scalded flour will be very sticky and affect the cake batter. Add the cream cheese mixture into the scalded flour mixture fold everything in with a spatula then add in the 5 egg yolks one after the other while mixing after each addition. The egg yolks will enhance the emulsification of the batter, mix until you have a smooth batter then place the mixture in the fridge for 10 minutes.

To the bowl, with the egg whites, add a few drops of lemon juice or vinegar then start whipping it on medium speed until small bubbles form. Add 7- grams of sugar gradually while you continue mixing on medium speed until you reach a soft peak. Take a third of the meringue and add it to the egg yolk mixture and fold it in from bottom to top, Make sure the meringue and egg yolk mixture is thoroughly mixed then pour the mixture into the remaining meringue and continue stirring until you get a homogenous mixture.

Pour the smooth batter into the prepared baking tins to about 80% full then tap the batter on a counter to release any trapped air bubbles. Place the tins in a large baking tray and add 450 ml of water to the tray and bake in a preheated 285 degrees Fahrenheit oven for about 60 minutes, after 60 minutes, increase the temperature to 300 degrees Fahrenheit and bake for an additional 5 minutes.

Take the cake out of the oven and remove the parchment paper, let the cake cool down before serving. This cake will literally melt in your mouth, it’s super fluffy and light-textured. Enjoy