Step 1
Preheat the oven to 160C, 320F, gas mark 3.

Step 2
Grease a round cake tin (23cm diameter) and line with greaseproof paper. Prepare one larger tin that the cake tin can be placed into.

Step 3
Melt together the Trex, cream cheese and milk on a medium heat until smooth. Remove from the heat and leave to cook.

Step 4
Whisk the egg yolks until smooth before adding in the melted mixture. Stir well. Continue to mix whilst sifting the flour and cornflour until smooth.

Step 5
In a separate bowl, beat the egg whites until peaks form. Slowly add the sugar until the mixture stiffens. Fold one quarter of the egg whites into the yolk mixture at a time until smooth.

Step 6
Pour the batter in to the tin, shaking to release any air bubbles.

Step 7
Place the baking tin in to a larger baking tin. Fill the larger tin to around 2cm high with hot water to enable steam baking.

Step 8
Bake for 25 minutes at 160C before reducing the heat to 140C, 280F, gas mark 1. Bake for a further 55 minutes, until the cake has risen to almost double the height.

Step 9
Remove from the oven and carefully remove the greaseproof paper. Dust the top of the cake with icing sugar, and serve with strawberries.

Japanese Cheesecake

Japanese Cheesecake

Time to perfect your Japanese culinary skills with this melt in the mouth combination of creamy cheesecake and light soufflé.

6

Serves: 6

105
MINS

Bake Time: 105 mins

INGREDIENTS

6 tbsp6 tbsp Trex
100g4 oz Cream cheese
130ml4 Fl oz Milk
88 Egg yolks
60g2 oz Flour
60g2 oz Corn flour
1313 Egg whites
130g5 oz Granulated sugar hot water, for baking
350g15 oz Strawberries for serving
Icing sugar, for serving

METHOD

Step 1
Preheat the oven to 160C, 320F, gas mark 3.

Step 2
Grease a round cake tin (23cm diameter) and line with greaseproof paper. Prepare one larger tin that the cake tin can be placed into.

Step 3
Melt together the Trex, cream cheese and milk on a medium heat until smooth. Remove from the heat and leave to cook.

Step 4
Whisk the egg yolks until smooth before adding in the melted mixture. Stir well. Continue to mix whilst sifting the flour and cornflour until smooth.

Step 5
In a separate bowl, beat the egg whites until peaks form. Slowly add the sugar until the mixture stiffens. Fold one quarter of the egg whites into the yolk mixture at a time until smooth.

Step 6
Pour the batter in to the tin, shaking to release any air bubbles.

Step 7
Place the baking tin in to a larger baking tin. Fill the larger tin to around 2cm high with hot water to enable steam baking.

Step 8
Bake for 25 minutes at 160C before reducing the heat to 140C, 280F, gas mark 1. Bake for a further 55 minutes, until the cake has risen to almost double the height.

Step 9
Remove from the oven and carefully remove the greaseproof paper. Dust the top of the cake with icing sugar, and serve with strawberries.

BAKE MODE