Japanese Cheese Cake

Japanese Cheese Cake

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(Makes an 8" cake)

Appliances Used

Major KMM750, Oven (MO690)

Portion A - 4 egg whites150g castor sugar
Portion B - 250g cream cheese, 4 egg yolks, 1 lemon rind, 4 tbsp fresh milk
Portion C - 40g plain flour (sifted), 40g corn flour (sifted)

1. Whisk cheese, egg yolks, and lemon rind with KMM750 until creamy. Slowly stir milk in.

2. Add in plain flour and corn flour. Mix evenly.

3. In another mixing bowl, using the balloon whisk, whisk egg whites and castor sugar until stiff. Fold in manually to the batter and mix well.

4.. Pour mixture into an 8" cake tin.

4. Preheat oven at 150ºC and bake for 45 minutes to 1 hour.

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