Creamy Cheese Milk Corner Cake
Ingredients
- Yield for one 28×28×3cm baking pan
- 4 (150-160g egg whites, 67g egg yolks) Eggs
- 45 Vegetable oil (corn oil)
- 45 Milk
- 55 Cake flour
- 45 Caster sugar
- 4 Lemon juice
- Filling
- 100 Cream cheese (or mascarpone)
- 200 Heavy cream
- 15 Caster sugar
- as needed Milk powder (for decoration)
Instructions
- Separate egg whites from yolks. Make sure the mixing bowl is clean and free of water or oil — even a tiny bit of yolk in the whites will prevent proper whipping. Cover the bowl of egg whites and freeze until ice crystals form around the edges. (In summer, keeping egg whites cold is essential to avoid a grainy texture. If the freezer is too small, refrigerate instead and place an ice pack under the bowl while whipping, or turn on the AC. Use fresh eggs for more stable whites and yolks that don't break easily. I used ~65g eggs; weigh the whites and yolks separately — use an extra egg if needed.)
- Add milk and corn oil to a bowl.
- Whisk until fully emulsified.
- Sift in the cake flour.
- Stir until no dry flour remains.
- Add the egg yolks.
- Mix until smooth and set aside. The batter should be fairly thin — drips that smooth out quickly.
- Take the egg whites out of the fridge and add lemon juice.
- Whip on high speed (setting 5), adding sugar in three additions. Once streaks form, switch to medium speed. Whip to soft peaks, then finish on low speed (setting 1) for 1-2 rounds to tighten the bubbles and make the meringue smoother.
- Soft peaks: when you lift the whisk, the meringue forms a large, droopy hook that doesn't drip but sways gently, and the bowl shows the same shape. (If it drips off the whisk, it's under-whipped. If the hook is small, stiff, and barely moves, it's over-whipped.)
- Now combine the yolk batter and meringue.
- Fold one-third of the meringue into the yolk batter.
- Fold gently with a whisk — fold, don't stir in circles, or you'll deflate the batter.
- Pour the mixture back into the remaining meringue.
- Continue folding until everything is smooth, silky, and glossy. When lifted, the batter should fall in a ribbon-like stream.
- Close-up of the finished batter texture.
- Hold the batter bowl high (about 30cm above the pan) and pour into a parchment-lined baking pan — this helps release large air bubbles. Smooth the surface with a spatula and tap the pan gently to release any remaining bubbles.
- Bake in a preheated oven at 180°C (top and bottom heat) for 20-23 minutes. (180°C is the actual internal temperature measured by an oven thermometer.) ⚠️ This temperature is specific to my oven (Petrus K85 Pro) — adjust for your own oven. With a 4-egg sponge, the cake is thinner and may brown more slowly than a 5-egg roll. Watch closely in the last 5 minutes — if not browning, increase the top heat by 5-10°C. Once the surface is set, it's less likely to peel. Remove when golden; don't over-bake. ⚠️ For standard home ovens: try 150°C top and bottom for about 30 minutes. ⚠️ For convection: 150°C for 25 min, then 170-180°C convection for 5 min.
- Remove from oven and immediately tap the pan on the counter to release steam. Peel back the parchment from the edges and let cool briefly.
- While the cake is still warm, place a sheet of parchment on top, flip it over, and peel off the original parchment.
- Flip again and cut into 8 wedges in a star/"米" pattern.
- Cut each wedge in half along the diagonal to make 16 small triangles. Cover with parchment to prevent drying (don't press it directly against the surface or it may stick and damage the top).
- Whip the heavy cream with sugar to about 60% (soft peaks with some texture). Add the pre-smoothed cream cheese and whip together to 90-100% (stiff peaks). Transfer to a piping bag. ⚠️ In summer (30°C+), you cannot whip cream at room temperature. Freeze the mixing bowl and whisk for 30 minutes beforehand, set the AC to under 20°C, and place an ice pack under the bowl — all three are essential. Wear thick gloves while piping to prevent body heat from melting the cream. Keep the piping bag on an ice pack between uses, not on the warm counter.
- Take one cake triangle, pipe about 30g of the cheese cream filling, sandwich with another triangle, pipe 5-10g on the side, smooth with a spatula, and dip the frosted side into milk powder to coat. Done!
- Plump white cake triangles filled with silky cheese cream, sides dusted with milk powder — irresistibly creamy and adorable.
- The sponge is soft and fluffy. One bite and you get a luscious, silky texture with intertwined egg and dairy flavors — rich but not cloying, with just the right amount of cheese. 😍 Serve chilled for an even more refreshing treat — cool and melt-in-your-mouth, perfect for summer!
- ⚠️ Storage: Seal in a container and refrigerate for 2-3 days, or freeze for 1+ months. Thaw at room temperature before eating — do not heat, or the filling will melt.
- A super delicious cake that both sweet and savory lovers will adore! Looking forward to seeing your creations. If you enjoyed this recipe, please give it a rating — thanks, and wishing you wealth and guilt-free indulgence! For more cake recipes, check my profile and search: 蛋糕 (cake).
- ʔ•̫͡•ʕ Digging in first!
- ⸝⸝ ᷇࿀ ᷆⸝⸝ Breaking it open
- ◔.̮◔✧ Mmm
- ❛˓◞˂̵✧ So good
