Friday, October 26, 2018


adapted from :    yum yum magazine January 2018...

Ingredients A :

60  gm  corn oil
200  gm  cream cheese
80  ml  milk
1/4  tsp  salt
6  egg  yolks  (I use grade A/large)
100  gm  plain flour
20  gm  cocoa powder

Ingredients B :

6  egg  whites  (grade A/large)
1/2  tsp  cream of tartar
100  gm  caster sugar

Method :

1.  Combine corn oil, cream cheese, milk and salt in a heat resistant bowl, double-boil and stir until smooth.  Remove from heat and leave to cool slightly.  Add in egg yolks slowly and mix well.  Add in plain flour, cocoa powder and stir well.

2.  Put egg whites and cream of tartar in a clean mixing bowl, beat until foamy.  Add in sugar in 2 batches and continue whisking until soft peaks form (when lift the beater, peaks will form and curl over slightly).

3.  Combine 1/3 of whisked egg white with mixture method (1) and mix well gently.  Pour into the remaining whisked egg white and mix well gently.  Pour the batter into a 9 inch loose-base cake tin.  (Wrap cake tin with aluminium foil to prevent water from seeping through).  (You may lined it with parchment if you prefer).

4.  Bake in water bath at the preheated oven of 160'C for about 50-60 minutes until golden brown and cooked through.

5.  Remove, unmold and leave to cool.  Chill in the fridge before serving...

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