Japanese cheese cake - successful for the first trial

Japanese cheese cake is soft and fluffy, it's like a cloud :) The flavor is not very strong, but just right. Oh, it's heaven!!

I saw a friend made one, it looks very successful like the ones in Japan. She shared her recipe with me, so I want to share with you all :)

Ingredients
250g cream cheese at room temperature
20g sugar
4 egg yolk

120ml cream (at least 30% fat)
40ml vegetable oil

30g flour
20g corn starch

4 egg white
40g sugar
few drops of lemon juice (optional)

Instructions
1. Place a baking sheet at the bottom of a 6" cake mould, grease the side
If the mould is amovible, wrap the bottom with aluminium foil to prevent cake mixture leak out or water enters the mould

Place a large mould that you can fill hot water before baking

2. In a mixing bowl, beat cream cheese and sugar

Add in egg yolk, beat until blend well

3. Add in cream little by little at beginning, until you see the mixture blends well, then add in more each time - ensure cream cheese mixture has no lumps

Add in oil,  mix well

4. Sieve flour & corn starch, then add in little by little, mix well

Preheat the oven to 170°c

5. In another mixing bowl, whisk egg white with lemon juice until the whisking marks stay

Add in sugar in 2-3 times, until egg white becomes firm

Note: do not whisk until the egg white has firm peak, or it will be hard to blend egg white evenly into egg mixture later

6. Fold in egg white in 3 times into the egg mixture, with light and quick motion

7. Boil water
Pour the cake mixture to the mould, tape the mould several times to remove excess big air bubbles

When water is boiled, pour it into the large mould, fill until 1/2 height of the cake mould

8. Bake the cake for 45mins
If the cake surface becomes golden before time is up, cover aluminium foil on the top

Note: I cover mine at last 20mins

9. After 45mins, turn off the oven, open the oven door a bit and use a wooden spoon to prevent the door closes, leave the cake cools down 8-10mins - prevent cake from being collapsed/ shrinking because of the cold air

Note: do not leave it longer than 10 mins, or the humidity in the oven creates wrinkle marks

10. Take the cake out of the oven, tape the working surface several times gently to remove the heat
Leave the cake cool down completely in the mould, then store in the fridge for 3 hours
After 3 hours, take the cake out and remove the mould

Enjoy!