For ➑225 cream cheese (room temperature)*
10 cl milk
5 large eggs (room temperature)
¼ tbs cream of tartar (or baking soda)
60 g sugar + 60 g sugar
60 g unsalted butter (room temperature)
1 tbs lemon juice
30 g all-purpose flour
2 tbs cornstarch
20 cm round springform pan
Line the bottom and sides of the springform pan with parchment paper. Wrap the springform pan with several sheets of foil, sealing it completely.
Fill a large baking pan halfway with water. Place it in the oven on the lowest rack. Preheat the oven to 160°C.
Separate the eggs and place the egg whites into a mixing bowl and the yolks into a measuring cup.
Beat egg whites on low speed for 30 s. Increase the speed to medium low and beat for another 30 s or until foamy. Add the cream of tartar. Increase the speed to medium high and beat until the egg whites just start to thicken. Add 60 g of sugar gradually. Continue beating until the egg whites reach the soft peaks stage, approximately 3 m.
In a separate bowl, add the cream cheese and milk. Mix on low speed until creamy and smooth (approximately 2-3 m). Add the butter, 60 g sugar and lemon juice and beat for 1 m. Add the flour and cornstarch and mix for another m. Finally add the egg yolks and mix for 1 more m. Strain the batter using a sieve.
Add ⅓ of the egg whites and gently fold into the batter until mostly incorporated. Add another ⅓ and gently fold. Add the remaining ⅓ and gently fold.
Pour the batter into the lined springform pan. Spread the batter evenly into the pan and smooth out the top using a spatula. Holding the sides of the pan, gently lift and drop the pan on the counter about 6 times to remove any big air bubbles.
Place the springform pan into the water bath and bake the cake for 1 h and 10 m. Check the cake for doneness by inserting a toothpick into the center of the cake. It should come out clean. Bake the cake for an additional 10-15 m to brown up the top.
Turn off oven, open the oven the door slightly and let the cake cool in the oven for 1 h.
Remove cake from the pan. Place on a plate and refrigerator for at least 4 h.
Serve with fresh fruit, fruit puree, chocolate sauce, whipped cream, etc.
Fill a large baking pan halfway with water. Place it in the oven on the lowest rack. Preheat the oven to 160°C.
Separate the eggs and place the egg whites into a mixing bowl and the yolks into a measuring cup.
Beat egg whites on low speed for 30 s. Increase the speed to medium low and beat for another 30 s or until foamy. Add the cream of tartar. Increase the speed to medium high and beat until the egg whites just start to thicken. Add 60 g of sugar gradually. Continue beating until the egg whites reach the soft peaks stage, approximately 3 m.
In a separate bowl, add the cream cheese and milk. Mix on low speed until creamy and smooth (approximately 2-3 m). Add the butter, 60 g sugar and lemon juice and beat for 1 m. Add the flour and cornstarch and mix for another m. Finally add the egg yolks and mix for 1 more m. Strain the batter using a sieve.
Add ⅓ of the egg whites and gently fold into the batter until mostly incorporated. Add another ⅓ and gently fold. Add the remaining ⅓ and gently fold.
Pour the batter into the lined springform pan. Spread the batter evenly into the pan and smooth out the top using a spatula. Holding the sides of the pan, gently lift and drop the pan on the counter about 6 times to remove any big air bubbles.
Place the springform pan into the water bath and bake the cake for 1 h and 10 m. Check the cake for doneness by inserting a toothpick into the center of the cake. It should come out clean. Bake the cake for an additional 10-15 m to brown up the top.
Turn off oven, open the oven the door slightly and let the cake cool in the oven for 1 h.
Remove cake from the pan. Place on a plate and refrigerator for at least 4 h.
Serve with fresh fruit, fruit puree, chocolate sauce, whipped cream, etc.
*Use mascarpone instead.
See a similar video recipe.
Read about Japanese fluffy pancakes.
