Friday, November 2, 2018


adapted from :    Yum Yum Magazine 2018...

Ingredients A :

170  gm  cream cheese
150  ml  fresh milk
30  gm  butter
4  egg  yolks  (I use grade A/large)
1/2  tbsp  lemon juice

Ingredients B :  (sifted)

50  gm  plain flour
20  gm  cornstarch

Ingredients C :

4  egg  white  (grade A/large)
120  gm  caster sugar

2  tbsp  cocoa powder  (sifted)

Method :

1.  In a double-boiler, heat and stir cream cheese, fresh milk and butter until melted and smooth.  Add in sifted flour (ingredients B) and stir well.  Add in egg yolks one at a time and mixing well after each addition.  Lastly add in lemon juice and remove from heat.
(**Note :  Keep double-boiling all the while).

2.  Whisk egg white by adding sugar in 2 batches until soft peaks form.  Add some whisked egg white into mixture method (1) and mix well.  Pour the mixture into the remaining whisked egg white and mix well gently.  Divide into 2 portions and mix a portion with cocoa powder.

3.  Scoop 2 tablespoon of white batter into the middle of a lined 7 inch round/square baking tin.  Then scoop 2 tablespoon of the cocoa batter on top of white batter.  Continue alternating the batters until they finish.

4.  Bake in the pre-heated oven in a water-bath at 160'C for about 50 minutes until done.  Remove from heat and let it cool slighly and unmould the cake.  Leave to cool and chill in the fridge before serving...

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