| 200–225g cream cheese |
|
mix |
Add 1/3 of the whites to the batter and mix well with a spatula. Then add the rest and fold in gently. |
Line a 18cm spring-form pan with parchment paper and wrap the base securely with foil to create a watertight seal. (If necessary, join two sheets of foil by folding a very tight edge between them.) Pour batter into the cake pan, and drop from 30cm height to break any large air bubbles. |
Place cake pan in a large roasting pan, and pour 2.5cm of boiling water around it. (The steam keeps the cake moist, and the bath controls the temperature.) Bake for 60–70 minutes: in a slow oven for 30 minutes, then at a slightly reduced temperature for a further 30–40 minutes. The top should be golden brown, and a wooden skewer inserted into the centre of the cake should come out clean. Turn off the oven and leave the door slightly ajar, and let the cake sit for 15 minutes (since any sudden temperature change will cause the cake to crack or collapse). Take out and let it cool completely on a wire rack. Un-mold the cake onto a plate |
| 30g sugar |
| 30g butter |
cut into 1cm cubes, softened |
|
beat in until thoroughly incorporated |
| 3 egg yolks |
beaten |
|
mix in |
| 100ml double cream |
|
| 1 teaspoon lemon juice |
|
beat in until the batter is very smooth |
| 1/2 tablespoon rum |
| 40g cake flour |
sift twice |
|
add all at once, mix well |
| 3 egg whites |
|
beat on medium-low speed until opaque and foamy, in a mixing bowl with absolutely no trace of oil or water |
Beat on high speed 4 minutes or until soft peaks form and the mixture is thick and glossy. If not ready after 4 minutes, continue beating and test every 30sec. Do not overbeat, or the cake will not rise properly and the surface will crack. |
| 50g sugar |
|
add in thirds while beating |
| apricot jam |
heat jam with a little water and sieve |
|
brush jam onto cake to form a thin glaze |