TortadequesoJaponesa.

NGREDIENTS
Servings:68

cup(130milliliters)milk
4ounces(100grams)creamcheese
7tablespoons(100grams)butter
8eggyolks
cup(60grams)flour
cup(60grams)cornstarch
13largeeggwhites
cup(130grams)granulatedsugar
Parchmentpaper
Strawberries,toserve
Powderedsugar,toserve

PREPARATION
1.Preheatovento320F/160C.
2.Inasmallpotovermediumheat,whiskthemilk,creamcheese,andbutteruntilsmooth.Remove
fromheatandcool.
3.Inalargebowl,whisktheeggyolksuntilsmooth,thenslowlydrizzleinthecreammixture,stirring
untilevenlycombined.
4.Siftintheflourandthecornstarch,whiskingtomakesuretherearenolumps.
5.Inanotherlargebowl,beattheeggwhiteswithahandmixeruntilyouseesoftpeakswhenliftingthe
mixerupfromtheeggwhites.
6.Graduallyaddthesugarwhilecontinuingtobeatuntilyouseehardpeakswhenliftingthemixerup.
7.Takeaboutoftheeggwhitesandfoldthemintotheeggyolkmixture,thenrepeatwiththe
remainingeggwhitesuntilthebatterisevenlycombined.
8.Placea4inchparchmentpaperstriparoundtheedgeofa93inchcakepanthatisalreadylined
withparchmentatthebottom.Ifyouareusingaspringformpan,makesuretowrapthebottomand
sidescompletelyinfoil,twice,topreventanyleakage.
9.Pourthebatterintotheparchmentlinedpanandshaketoreleaseanylargeairbubbles.
10.Placethefilledpanintoalargerbakingpanordishlinedwith2papertowelsatthebottom.The
papertowelsensurethattheheatisdistributedevenlyalongthebottomofthepan.Fillthelargerpan
withabout1inchofhotwater.
11.Bakefor25minutes,thenreducetheheatto280F/135Candbakeforanother55minutes,until
thecakehasrisentoalmostdoubleitsheight.
12.Removefromoven,andcarefullyinvertthecakeontoyourdominanthandandpeeloffthepaper.
Beextremelycareful,asthecakewillbehot.Youcanalsoinvertthecakeontoaplate,butthiswill
causethecaketodeflatemore.
13.Sprinklethetopofthecakewithpowderedsugar,slice,andservewithstrawberrieswhilestill
warm!
14.Enjoy!