Ingredients
Cake
- 120 g sugar
- 1/2 lemon, zest and juice
- 6 eggs, separated
- 220 g cream cheese
- 70 g Butter
- 260 g Milk
- 35 g cornflour
- 35 g plain flour
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre heat oven to 190C
Grease and line a 23cm round spring form tin, double wrap base with foil.
Place large baking dish of water (bain-marie) - large enough for water to come halfway up the sides of the baking tin - onto lower shelf of oven.
Place sugar and zest in TM bowl and mill 10 seconds / speed 10. set aside.
Clean and dry bowl and heat 1 min/50C/speed 2.
Insert Butterfly and place eggs white sinto mixing bowl. Whip whites 6 mins / 37C / speed 3.
Add milled sugar and lemon zest 1 teaspoon at a time through the hole in the lid as you whip for a further 2 min / 37 C / speed 3. Remove Butterfly and set whites aside.
Place cream cheese and butter into bowl and beat 3 mins / 60C / speed 3. Scrape down sides of bowl. Add juice, milk, cornflour and plain flour and beat 1 min / 60C / speed 3.
Add egg yolks and beat 5 secs / speed 3.
Add beaten egg whites and 22 secs /
"Closed lid" / 
"Dough mode" . Do not over mix.Pour batter into cake tin and place in Bain marie to bake for 30 mins. Reduce temperature to 150C and bake for a further 30 mins or until golden and only slightly wobbly in centre. Cover with foil if browning.
Cool completely before serving.
Tip
Serve topped with sliced fruit of your choice (mango, strawberries or pineapple)
Recipe from "A Taste of Asia " Thermomix cookbook
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I have this recipe from the Taste of Asia cookbook as well. I find that baking it in a bain-marie made my cake really soggy.. May have to go invest in heavy duty foil to prevent that water leakage. Thanks for putting this recipe up on the community website