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1
Preheat the oven to 160C.
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2
It should finish preheating while you are mixing the ingredients.
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3
Bring cream cheese and butter to room temperature, or microwave for 30 seconds at 500 W in a bowl covered with plastic wrap.
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4
Mix well until smooth.
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5
If you mix well at this step, the cake will have a smooth texture.
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6
Add sour cream (or heavy cream) into the bowl from Step 3.
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7
Add lemon juice as well if you are using heavy cream.
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8
Sift sugar into the bowl from Step 4 and mix.
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9
I used cane sugar.
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10
Add beaten egg into the bowl from Step 5 and mix.
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11
It will be easier to mix if you add the eggs in a couple batches rather than all at once.
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12
Sift corn starch into the bowl from Step 6 and mix.
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13
Add vanilla oil (vanilla essence) into the bowl from Step 7 and mix.
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14
This is the last of the mixing.
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15
Butter the mold (not listed), line with parchment paper, and pour the batter in.
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16
Pour boiling water into the baking pan so it comes up to about 5 mm (Very important!!
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17
), and steam bake in a preheated oven for 40~50 minutes.
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18
Be careful not to burn yourself!
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19
It is so fluffy out of the oven but it shrinks back to the original size as it cools.
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20
When it's slightly cooled, wrap with plastic wrap with the mold, and it will be ready after resting for 1 day in the refrigerator!
