I\’ve never made this but I\’ve tasted it and it comes close to Aunty Olga\’s legendary (Asian-style) sponge cake. The opening and closing specs for the oven door are intriguing. Baking times may vary according to each oven. The recipe suggests using an oven thermometer for best results.
- 60g full-cream milk
- 140g cream cheese
- 40g butter
- 50g plain flour
- 15g cornflour
- 5 eggs (58-60g each with shell)
- 100g caster/fine sugar
Method:
- Preheat the oven to 120C without fan. Both top and bottom heat elements should be on equally.
- Mix all the ingredients together and pour into a cake tin.
- Bake for 20 minutes at 120C, then increase the temperature to 150C (without opening the oven door) for a further 15 minutes.
- Next, open the oven door for 10 seconds while lowering the temperature to 100C. Close the door and bake for a further 40 minutes.
- Now open the oven door again for 10 seconds while turning the oven off. Close the door but keep the cake in the oven for a further 10 minutes.
- Remove from the oven and test with a skewer in the centre to make sure it is cooked through.
- Allow to cool and then turn out.
- Dress with whipped vanilla cream.