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1. Take 5 eggs, separate the egg whites and egg whites, beat the egg whites with an electric whisk at high speed, when the egg whites become thick, add 50g of sugar, about 3 minutes later, until the egg whites and the egg white lakes are curved with the whisk When the tip is over.
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2. After the cream cheese has softened at room temperature, in another bowl, add 75ml of milk to 226g of cream cheese
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3. Use a whisk to beat the milk and cream cheese until the mixture is smooth and even liquid cheese~
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4. Add softened butter, 50g sugar, and a spoonful of vanilla extract to the cream cheese. After mixing, add cornstarch, flour, and egg yolk, and mix well until the liquid is smooth and delicate.
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5. Add 1/3 egg white to the well-mixed custard
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6. After stirring well, add 1/3 egg white paste
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7. After mixing well, add 1/3 egg white batter for the last time until it is evenly blended; pour the custard and egg white batter into the baking dish, and scrape the surface with a rubber knife
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8. Add water to the lower tray of the oven (or heating in a water bath, in order to keep the cake soft and tender), preheat the oven at 315F or 160-180 degrees, and bake for 60-65 minutes. During this time, you can use a toothpick to check whether the cake is mature. Adjust the time yourself. I like The skin is roasted until browned, and the inside is smooth and tender~
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9. The cake is ready~ :)
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10. Let's have a bite
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11. The surface of the cake is browned
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12. The heart of the cake is soft, moist and super delicate and delicious. You can also eat cream cheese~ I’m satisfied
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Tips:1. Remember to bake the cake in a water bath so that the surface of the cake will not crack~
