Japanese Cotton Cheese Cake

21st birthday cake for Japanese Peng

Japanese Cotton Cheesecake Recipe adapted from Wendy's
25ogm cream cheese
180ml milk
30gm butter

60gm flour
50gm cornstarch
6 egg yolks

6 egg whites
pinch of salt
1/4 tsp cream of tartar
150gm sugar

1. Cook cream cheese, milk and butter until melted and smooth. Set aside.

2. After the cheese mixture has turned warm and mix in both flours. Stir with a whisk until smooth.

3. Put egg yolks into the cheese mixture and stir until well combined.

4. In another clean bowl, beat egg whites until frothy. Put in cream of tartar and beat until soft peaks, add in sugar gradually and beat until stiff (soft droopy peak that will hold its form).
5. Fold 1/4 of egg whites into cheese mixture, and then another 1/4 of the egg whites.
6. Pour the cheese mixture into the remaining egg whites and fold.
7. Pour batter into a cupcake papper
8.Preheat oven at 150C & bake for 45-50 minutes.