JAPANESE CAKE INGREDIENTS: ⅔ cup (130 milliliters) milk
4 ounces (100 grams) cream cheese
7 tablespoons (100 grams ) butter
8 egg yolks (save the whites coz you'll need it too)
½ cup (60 grams) flour
½ cup (60 grams) cornstarch
⅔ cup (130 grams) granulated sugar
PREPARATION
Preheat oven to 320°F/160°C.
In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.
In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined.
Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
In another large bowl, beat the egg whites with a hand mixer
add the sugar while continuing to beat
Pour the batter into the pan and shake to release any large air bubbles.
Bake for 25 minutes, then reduce the heat to 280°F/135°C, and bake for another 55 minutes, until the cake has risen to almost double its height.
Enjoy!
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