For 7inch to 8inch size
cream cheese 250g
melted butter 30ml
large eggs 6
all purpose flour 60g
corn starch 30g
cream of tartar 1/4 tsp (used in egg white)
white sugar 130g
Tip 1: it is bette to use the cake mold which the bottom cannot be removed. The cake won't get wet easily
Tip2: keep the cake batter between 35-40C before mixing in egg white.
Tip3: it is easier to mix the firm peak egg white into batter than stiff peak.
Tip4: the cake bake in more balance temperature when it is not directly contains with the baking tray with water. It will impact the cake rising
Tip5: if the cake surface crack, it is too close to the heat source. Change to lower position or cover with aluminium foil in your next attempt
Tip6: Let it rest in a hot oven can prevent it collapse