180g cream cheese 70g whole milk 3 small egg yolks or 2 large egg yolks 55g plain flour 15g corn flour 4, small egg whites or 3 large egg whites 70g sugar, optional 1 tsp dark cocoa powder cake batter, optional
METHOD:
Whisk egg whites until foamy and add sugar a little bit at a time until stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 5 minutes.
Folding cake batter into a whites and mix until incorporated. Pour the batter into oval cake pan 21.5cm
x 10cm, deep 6cm. Use 1 tsp dark cocoa powder, mix with the remaining batter.
Place the bag inside a tall cup,
spoon your chocolate batter inside the bag, snip off the corner. gently squeeze and use a chopstick or whatever tools can create any pattern you wanted on the top of cakes before you bake it to get a lovely effect.
Use a large baking pan for a cold water bath and bake in non-preheated rather than in preheated oven at 150°C for 45 minutes. Sit in the oven for 15 minutes, until it reach room temperature, typically 55°C.
Dropping the cake pan from high to prevent the cake to shrink too much during cooling. Make sure cakes are properly cooled before cutting them. Use a sharp and hot knife to cut the cake and present individual plated. Serve immediately or chill in a fridge overnight.
