Prep:
Baking tin (suggest non-removable base tin) – spray oil and cover with baking paper
Remark: Foil bottom of baking tin with large aluminium foil if use removable base tin. Double foil or seal 2 piece of aluminium foil well to create a large piece of foil if aluminium foil not large enough to avoid the water go in to the tin.
Ingredient
Meringue:
- 4 Egg whites- refrigerated
- 100g Castle sugar
- 1 tsp Lemon Juice
- Place egg whites in a large clean bowl free of oil and water. Use an electric mixer to beat the egg whites until bubbled, then add half sugar and lemon juice and blend with medium speed by turning the bowl. Pour all sugar in the egg whites when more bubble and blend with high speed until very stiff peaks form.
Cheese batter:
- 170g Milk
- 200g Cream cheese –diced
- 60g Butter- unsalted
- 30g Castle sugar
Egg yolk batter:
- 50g Milk
- 20g Corn flour
- 50g Standard flour or low gluten flour
- 4 egg yolk
- Prepare the cheese batter first. Heat the cream cheese with milk in a pot, stir until well melted, remove from the heat. Add in the butter and sugar while hot, stir until melted.
- Prepare the egg yolk batter. Mix milk with egg yolk and sugar. Sift in flour and mix well.
- Mix well egg yolk batter and cheese batter(best temp 40-45C for best texture).
- Fold in half of meringue into cream cheese mixture gently with a rubber spatula, fold in another half meringue until well mixed.
- Pour the mixture into baking tin. Knock off large bubble. Place the baking tin on a large baking tray. Add boiled hot water in the tray as much as possible.
- Bake in preheated oven 180C for 15 minutes to colour. Adjust the heat to 100-120C for about 50 to 60 minutes. Test with a needle or skewer that comes out clean.
- Remove from the oven and remove from the baking tin. Flip it on a wire rack, tear off the baking paper and cool completely. Brush jam on top as prefer. Chill in a fridge for about 3 hours. Enjoy!
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