It's another recipe which I learnt from Tomoko of Caramel Factory, a nice cozy little place where she conducts her class. The cake texture is soft and moist. Everyone who had had a taste of this cake thought it was a cheesecake. It looked like cheesecake and it tasted like one BUT it ain't one. This recipe is pretty simple. The success of this cake depends on how much you beat the egg whites. The recipe (like many others ie chiffon, soufflé etc) says : beat the egg whites to stiff perks. Now, that's the tricky part. How stiff is considered stiff? I've always got a problem with beating the egg whites because it is just way too easy to overbeat it which will result in lumpy texture when mix with the cake batter. I'm still trying to learn and determine at which stage should I stop beating the egg white to refrain the protein from breaking down and I guess this will come naturally with more practice.
We each baked our own cake from scratch. It is best to eat it chilled, on the following day. It was a good thing that I had that piece of white chocolate with the words Happy Birthday on it as a decoration. I can't wait to another another class from Tomoko. Once again, I'm sorry that this recipe cannot be shared here as she is doing it for commercial. In case you're interested in her classes, check out her class schedule by clicking here.
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