Name of cake: Japanese Cheese Cake

Ingredients:

(A) Whisk		
4 egg whites
150g castor sugar

(B) 			(C) Sift
250g cream cheese	40g plain flour
4 egg yolks		40g cornflour
1 lemon rind
4 tbsps fresh milk

Methods:

1) Beat (B) until creamy, slowly stir in milk.

2) Mix in (B) and (C) together, stir in (A) and pour into cups or 7" cake tin.

3) To use steaming and baking method at 120 degree celsius for 45 minutes and then continue baking at 180 degree celsius for 15 minutes.

Remark: Steaming and baking method means putting the cake tin in a big bowl of water. Put it in the oven to bake. The cake will be smoother.

Tip: When separating egg whites from yolks, be careful not to allow any yolk or oil in bowl, as it prevents egg whites from whisking properly. Beating whites and yolks separately makes the cake mix smoother.

Recipe courtesy of Ms Patsie Cheong