If you only want to make one cake, options are here:
① make in one 8-inch round baking dish.
② reduce the amount of ingredients (divide by 2) to make one 6-inch cake or 6 big muffin cakes.
| Cream cheese | 250g |
| milk | 1/3 cup and 4/3 tbsp |
| extra large egg (or 6 medium egg) | 5 |
| flour | 1/3 cup |
| sugar | 2/3 cup |
| unsalted butter | 80g (around 1/3 cup) |
| 6inch round baking dish | 2 |
| ↑ or 6-cups muffin pan | 2 |
take all ingredients to room temp. preheat your oven to 325℉(170℃). separate egg yolks and whites ( put egg whites into a clean!!! bowl. make sure no yolk or water or anything else in those egg whites.)
put cream cheese and butter together in a microwaveable bowl and microwave (defrost!) for 30 seconds.
mix butter and cream cheese and add one egg yolk at a time, mix them together until all egg yolks are mixed , and mixture is smooth.
put flour, milk and 1/3 cup of sugar into the mixture which made in step 3.
mix those ingredients by drawing "Z" in the mixture with the balloon whisk, until no big lumps and the mixture is smooth. attention!: turn the bowl around, don't over mix on one spot.(don't do that unless you want to make bread...) by the way, don't mix them for too long time, have a little amount of small lumps are just fine~
put mixture into the fridge right away and we are going to beat those egg whites. Ⅰ. put 2-3 drops of lemon juice into the egg white and beat them on the high speed. Ⅱ. when egg white become white with little bubbles, put 1/3 cup of sugar into it. continue beat it on the middle speed. Ⅲ. when it turns into white and kind of fluffy, go back to high speed and beat it until have a soft curly top end when you lift the beater.(like picture shown.)
take cream cheese mixture out of the fridge and put a spoon full of egg white mixture into it, fold them together well. (BE CAREFUL! fold them not stir them, do not stir them because it will destroy the fluffiness of the mixture.)
dump all the mixture you just mixed in step 7 back to the remain egg white mixture. and FOLD them together well.
spry your baking dish with butter and dump your mixture into the baking dish until 9/10 full of the dish.
put 1 cup of hot water into a medium size baking pan and place your baking dishes onto the middle level of your oven with the hot water pan under it.(1 level under, such as your cake is on the second level and your water pan will be the third level.)
bake your cake 325℉ for 20 mins, then 275℉ for 40-50 mins(depends on different oven temp.) If after 50 mins your cake is firm but still has no nice color on it, turn your oven up to 365-370℉ bake it until it has nice color on the surface.(be careful, if your cake is cracking, turn your oven temperature lower or add a bit more water if the water pan is dry.) TO CHECK IF YOUR CAKE IS COOKED, simply stick a needle into your cake and pull it out with no stickiness, then it is cooked.(you can open the oven to check it, don't worry, that will not affect the cake)
finally take your cake out of the oven and cool ot down in the baking dish, and you will see your cake shrink a little bit and separate from the side of the baking dish. then you can turn it and dump it on to the rack. (put the rack onto your cake and turn it upside down.)
cool your tasty cake and then put them into your fridge for at least 4 hours.(I always make them at night and have them on the next day~) ENJOY~~YUMMY(๑•؎ •๑)✧
if your cake is wet on the bottom, it might because your hot water pan is too big and the oven didn't cook through. or maybe to much water in the hot water pan.
BUT, EVEN THOUGH, DO NOT WORRY~
just simply put your wire rack with your cake's wet bottom faced up on top back into your oven, set your oven on boil (high), and turn it off when you see your wet cake bottom starts to bubble and starts to have light brown spots(like the last step picture).
cool your tasty cake and then put them into your fridge for at least 4 hours.(I always make them at night and have them on the next day~)
FINALLY ENJOY~~~