Cream cheese
125 grams
Lemon juice / white vinegar – a few drops
Milk – 50g Add cream cheese to milk, and stir over hot water with a whisk until smooth and lump-free. Add butter and stir until melted and smooth. Separate egg whites and yolks. Add the yolks to the cream cheese mixture. Place the whites in a grease-free and water-free container and set aside. Mix the yolks with the cheese mixture until smooth, then add cake flour and stir until no dry flour remains. Add a few drops of lemon juice to the egg whites and beat until large foam forms. Then add granulated sugar in three batches and beat to a soft peak stage with a large hook shape. Do not overbeat the egg whites; otherwise, the cake body will crack during baking. Place a baking pan with warm water on the lowest rack of the oven. Place a wire rack on top of the pan as shown. Preheat the oven to 150°C for 10 minutes.Add half of the meringue to the egg yolk mixture and fold gently until combined. After folding, pour the mixed egg yolk batter back into the remaining meringue and fold until uniform. Line a 6-inch cake mold with parchment paper, pour the batter into the mold, and tap lightly several times to release air bubbles. Place the mold on a baking tray. First bake at 150°C for 40 minutes, then reduce the temperature to 130°C and bake for an additional 30 minutes (adjust according to the characteristics of your own oven). After baking, do not remove it immediately; let it rest inside the oven with the heat off for 30 to 60 minutes. Then take it out to cool before serving. For a texture similar to Holiland’s signature cake, refrigerate it for 30 minutes. The result is dense, silky, and exceptionally delicious.
