This recipe using the gelatinized method by heating up the flour to increase its absorbency of liquid. The cake is soft and moist like japanese cheesecake. Due to its higher moisture content, the cake is best eaten cold :)
Yield: one 14cm diameter round cake
Cake mould: 6" round mould
All ingredient in room temperature
Using 60g eggs
40g unsalted butter
50g top/cake flour
45g fresh milk
3 egg yolks
1/4 tsp vanilla essence
3 egg whites
40g fine sugar
5g corn starch
1. Mix sugar with corn starch. Set aside.
2. Loosen the flour using a hand whisk. Set aside.
3. Melt butter in low heat till small bubbles start to form throughout the melted butter. Stir constantly to ensure even heating and to prevent a sudden burst of air bubble in the hot butter.
4. Add in flour and remove from heat to stir.
4. Add in the egg yolks, one at a time, to the batter.
6. Cover the butter batter with a lid and set aside.
7. Beat egg white till frothy, for about 30 seconds. Add in the sugar mixture from (1), in 3 batches.
7. Beat at high speed at the start and reduce to low speed towards the end of the process. In order for the cake to hold its height in an open mould, it is advisable to beat the meringue till almost reaching stiff peak stage, the meringue will stay in an inverted bowl without falling off.
8. Scoop about 1/3 of the meringue into butter batter from (6). Fold to mix.
10. Pour the batter into an ungreased 6" round cake mould. Lightly bang the cake mould a few times to remove any trapped air bubbles in the batter.
11. Preheat oven to 160 degree Celsius.
After sending the batter into the oven, reduce the temperature to 130 degree Celsius and bake for 35 minutes at lower rack of the oven.
Original recipe bake the cake at 170 degree Celsius for 45 minutes at lower rack of the oven.
Increase the oven temperature to 160 degree Celsius for another 10 minutes to brown and dry up the top.
13. After the cake has cooled down, the side will shrink from the wall. Use a soft spatula to help to dislodge the cake from the mould.