Japanese cake
Ingredients:
- 3 tablespoons flour
- 2 tablespoons butter
- 5 egg whites
- 5 egg yolks
- Half a cup of cream cheese
- 3 and a half tablespoons of fine sugar
- A third of a cup of milk
- One and a half tablespoons of starch
- quarter small spoon of vanilla
- A quarter teaspoon of lemon juice
Method:
▪In a suitable bowl, place the milk, butter and cream cheese, and melt them in a hot water bath, while continuing to stir, until completely homogeneous, and until we get the desired creamy consistency.
▪ Beat the egg yolks and add them to the butter and cheese mixture, while continuing to stir.
▪ Add vanilla and continue stirring well.
▪ Add flour and starch, and continue mixing until all ingredients are completely combined.
▪Remove the flour, milk and cheese mixture and set aside.
In the electric mixer.
▪ Add the egg whites and beat well until you get a thick, white consistency.
▪ Add lemon juice and continue beating with an electric mixer.
▪ Add a quarter of the sugar and continue beating for a few seconds, then gradually add the rest of the sugar, continuing to mix at high speed for a few minutes until the egg whites are firm.
▪ Add a quarter of the egg white mixture to the flour and cream cheese mixture, and continue mixing using an electric egg beater.
▪ Repeat this method until you finish mixing all the egg whites, until completely homogeneous.
▪ Bring an oven tray and grease it with a little butter, then place the butter paper, and pour the Japanese cake mixture.
▪Then we bring a larger tray and put boiling water in it, and put the tray with the dough in it.
▪Put it in a preheated oven at 160 degrees, and leave it for about 25 minutes.
▪ Reduce the oven temperature to 130, and leave for about 60 minutes, until fully cooked.
▪ Remove the Japanese cake from the oven, leave it aside until it cools completely, then decorate it with powdered sugar and serve.
▪You can double the quantity to get a larger cake size.
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