- Cream cheese. . 300 g
- Whipped cream. . 200 ml
- Low-gluten flour. . . . . . . . . 6g
- Egg. . . . . . . . . . . 2
- Caster sugar. . . . . . . . . . 70g
- Vanilla extract. . . . . . . . . . 1 tsp
Method
- Leave cream cheese at room temperature (do not more than 2 hours), add into mixing bowl, beat until smooth.
- Place egg in a bowl, place on top of another bowl with boiling water, beat egg evenly and into cream cheese and mix until smooth and thick, then add in whipped cream.
- Sieve in low-gluten flour and vanilla extract stir until batter is smooth and even.
- Line 8-inch baking mold with parchment paper and pour in the batter.
- Place baking mold into Buffalo Pro Chef Plus, cover the lid, select “Cake” function, set temperature at 160 °C, adjust timing to 55 minutes and start cooking.
- Let cake sit for another 20minutes in the fryer after cooking is complete. Remove the cake from pot and let it cool. Place in the fridge for a night and serve.
