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Method:
Heat butter, milk and cream cheese in a
metal bowl over a hot water bath. Whisk until lump-free.
Add egg yolks and combine. Stir in sifted superfine flour,
cornflour and cinnamon. In a separate bowl, beat egg whites
until foamy. Add sugar and salt. Keep beating at medium
speed until soft peaks form. Fold half of the egg white into the
egg yolk mixture. Stir gently. Fold in the rest of the egg
white. Pour the mixture into a greased cake tin lined with
baking paper. Bake in water bath at 150°C for 50 minutes.
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