Directions

To Cook

1. Line the base and sides of an 8″ round cake pan with parchment paper. For the sides, make sure the parchment paper extends higher than the cake pan by about 1.5 inches as the cake will expand and rise above the rim of the pan. Set it aside.
2. Sieve together corn flour, cake flour, and green tea powder. Set them aside.
3. In a double boiler, melt cream cheese and butter in a double boiler. Stir until the mixture is lump free. Remove from heat and leave it to cool.
4. Add the egg yolks to the cream cheese and butter mixture one at a time, and with a balloon whisk. Whisk to combine.
5. Add milk and lemon juice one at a time. Whisk to combine.
6. Sieve over the flour mixture, whisk to combine. Whisk the batter gently till there are no lumps, do not over mix.
7. Beat egg whites and lemon juice in a clean, dry mixing bowl with an electric mixer on low speed until mixture becomes frothy and foamy.
8. Add half of the sugar and turn to medium-high speed and beat the mixture.
9. Continue to add in the remaining sugar mixture in separate additions and beat until the egg whites reach the soft peak stage.
10. Turn to low speed and beat for another 1-2 mins.
11. Add the beaten egg whites to cream cheese mixture in 3 separate additions, each time fold with a balloon whisk until just blended.
12. Pour batter into the prepared cake pan. Tap the pan lightly on a table top to level up the batter and also to further remove air bubbles.
13. Place cake pan in a baking tray. Fill the baking tray with hot water. The water should rise up to about 1 inch of the cake pan.
14. Bake on the lower rack of the oven for 60 mins at 150°C.
15. Remove cake pan from oven and immediately drop the pan at a height of 20-30cm onto the table top to prevent the cake from shrinking upon cooling.
16. Unmould the cake immediately. Place a large plate or baking sheet on top of the cake pan, invert the cake pan onto the baking sheet.
17. Remove the cake pan and the parchment paper on the base and sides of the cake.
18. Next, place a cooling rack on the base of the cake, invert the cake right side up onto the cooling rack and leave to cool completely.
19. Leave the cake to chill in the fridge for about 2-3 hours or overnight before serving.