Servings: 8

60 gr. Whole Milk / Full Milk 60 gr. Whole Milk / Full Milk
140 gr. Cream Cheese 140 gr. Cream Cheese
40 gr. Butter 40 gr. Butter
50 gr. Plain Flour / All Purpose Flour 50 gr. Plain Flour / All Purpose Flour
15 gr. Corn Flour / Corn Starch 15 gr. Corn Flour / Corn Starch
5 Eggs (weighs 58-60 gr. each with shell) 5 Eggs (weighs 58 to 60 gr. each with shell)
100 gr. Fine Sugar 100 gr. Fine Sugar

PREPARATION: Pre-measure all ingredients and have them ready.  This is a fairly quick process.
Fill a tray with 1cm of room temperature water as a bain-marie, and place it in the oven.
Preheat the oven with top and bottom heat elements and NO fan.  Preheat Oven to 120°C
Prepare an 18cm cake tin with baking paper cut into shape, placed in the base. (Cut a second piece of baking paper for the final process, after removing the cake from the tin).
Everything is mixed SLOWLY to avoid collapsing.  This is a Zen Exercise, not a race.
MIXING THE BATTER: Add the Milk, Butter and Cream Cheese in a medium saucepan on a low heat.  Slowly whisk them together until creamy.
When all ingredients are mixed, turn off the heat and add the Flour and Corn Flour whilst the cream cheese mixture is still hot.  Keep stirring until the mixture is smooth.
Add the egg yolks and slowly whisk until it is well combined and smooth.
MERINGUE: In a separate bowl, mix the egg whites on high, until it forms a meringue.
Add the Sugar slowly, adding the sugar in 3 or 4 batches. Whisk until small peaks develop.
COMBINING: Add a portion (about ⅓) of the meringue to the saucepan containing the Cheese mixture.  Using a whisk, slowly stir the meringue in a circular motion, starting at the top and slowly reaching the bottom.  Continue adding the meringue.  You may need to put the mixture into a larger mixing bowl.
When completely mixed, pour the batter into the cake tin.
Run a skewer through the batter in a circular motion to reduce bubbles.  Tap the entire cake tin on the bench several times to bring bubbles to the surface.
Follow the Baking notes below EXACTLY, for a smooth, perfectly cooked cake.

BAKING STEP 1: After preheating the temperature should be 120°C - Place the cake tin in the bain-marie and bake for 20 minutes.  BAKING STEP 1: After preheating the temperature should be 120°C - Place the cake tin in the bain-marie and bake for 20 minutes.
BAKING STEP 2: After 20 minutes, keep the door closed and raise the temperature to 150°C.  Bake a further 15 minutes.  BAKING STEP 2: After 20 minutes, keep the door closed and raise the temperature to 150°C.  Bake a further 15 minutes.
BAKING STEP 3: After 15 minutes, open the door for 10 seconds, and reduce the temperature to 100°C.  Close the door and leave the cake in the oven for a further 40 minutes.  BAKING STEP 3: After 15 minutes, open the door for 10 seconds, and reduce the temperature to 100°C.  Close the door and leave the cake in the oven for a further 40 minutes.
BACKING STEP 4: After 40 minutes, open the oven door for 10 seconds, turn off the oven and close it back up.  Let the cake cool down in the oven for 10 minutes.  BACKING STEP 4: After 40 minutes, open the oven door for 10 seconds, turn off the oven and close it back up.  Let the cake cool down in the oven for 10 minutes.
Remove the cake tin from the oven.  Slowly invert the cake onto a baking sheet and board.  Invert the cake again onto a fresh baking sheet that is cut to 18cm diameter (from the preparation stage).  Remove the cake tin from the oven.  Slowly invert the cake onto a baking sheet and board.  Invert the cake again onto a fresh baking sheet that is cut to 18cm diameter (from the preparation stage).
The baking time may vary depending on the type and accuracy of your oven.  The baking time may vary depending on the type and accuracy of your oven.
If you want to succeed baking this recipe, I suggest you buy yourself a thermometer to place in the oven.  If you want to succeed baking this recipe, I suggest you buy yourself a thermometer to place in the oven.
Note: Thank you to Michael Lim.  This is his recipe and I thoroughly recommend you subscribe to his Youtube Channel.  His Youtube video is here: youtu.be/mBjxVP_gFIY  Note: Thank you to Michael Lim.  This is his recipe and I thoroughly recommend you subscribe to his Youtube Channel.  His Youtube video is here: youtu.be/mBjxVP_gFIY
I recommend you watch it for exact instructions, including turning the cake out.  I recommend you watch it for exact instructions, including turning the cake out.