Japanese Cheesecake!

! Boy I am excited. One of the favourite dessert I had in Japan was their oh so famous cheesecake. Been craving for them for sometime in fact. Their sponginess and lightness is out of this world!.
I remember followed the queue of one of the outlet at a subway station. Takeaway a whole 6" cake and finishing it one shot (with the help of my bf of cause!)  =)

So why not try bake one myself!!
so I found this recipe online, looks pretty great!

Recipe adapted from
http://muffinsareuglycupcakes.wordpress.com/2010/04/04/japanese-cotton-soft-cheesecake/

Japanese Cheesecake

150g caster sugar
7 egg whites

1/4 tsp cream of tartar

6 egg yolks

50g butter
250g cream cheese (rm temp)
100 ml fresh milk

1 tbsp. vanilla extract
1 tbsp. lemon juice ( I didn't add this )

60g cake flour
20g cornflour
1/4 tsp salt

Mixture of cream cheese, butter and milk to be whisk until pale and light (no lump)

Then add in egg yolks.

Lastly sieve in the flour mixture. 

Next whisk the egg whites until stiff peak and shiny.

One of the simple test if your egg whites are done. Lift them, high UP!. Upside down.

Trust me if you beat till the right consistency

They won't fall off at all.!

My cake tin isn't big enough to contain this huge batch. Hence the leftover are in my cupcakes liner! 

One of the reason I bake is cause I love the fragrance of cooking filling up my room.

you know you did something right when it smell so damn awesome!

 Run a flat spatula around the cake tin to release the cake.

So HAPPY. ;D

* allow cake to cool slowly in oven when it's done

otherwise it might shrink and have wrinkles... ;) *

I know my mummy will LOVE this cake. No doubts.

#1 attempt success!!