Reproduced another recipe of Kat Kat's (the BC member that inspired me on the Gula Melaka Cotton Cake, remember?)! This cake is extremely light and fluffly! Despite using condensed milk as one of the main ingredients, it is not too sweet at all! Again, the texture is to die for! Ingredients 3 egg yolks 1 egg 50g condensed milk 50g plain flour - sieved 100g cream cheese (increased to 130g for a stronger flavour) 35ml canola oil 1 tsp lemon juice (to enhance flavour) 3 egg whites 45g castor sugar 1 tsp lemon juice Method 1. Greased and lined the bottom of a 6" round tin. Lightly grease the sides too. 2. Preheat oven at 150C. 3. Melt cream cheese by double boiling over stove. Once melted, whisk lightly to a smooth consistency. Set aside. 4. Mix yolks, 1 egg and condensed milk until well combined. Set aside. 5. Heat oil over stove. Once done, drizzle over sieved flour and quickly mix to a smooth paste. Set aside. 6. Pour yolk mixture into the cream cheese, mix well, then add in flour mixture, whisk until well combined. Set aside. 7. Beat egg whites untill foamy, add in lemon juice, then add sugar in 3 batches. Continue beating until attain stiff peak. 8. Fold in meringue to the yolk mixture by several batches. Be sure to fold till you don't see any streaks of meringue. 9. Pour in batter to baking tin, tap few times on table top to release air bubbles. 10. Send to bake by waterbath method. 150C for 30min, then 130C for another 75min. 11. Once done, invert to cool for 5min and remove mould. Then revert back upright to cool completely. Recipe obtained original from Kat Kat on BC. Freshly out from oven! Love the texture! My No.1 fan begging for some! 😂😂 Separate batches that I made for orders! This has to be the most frequently ordered item! Again, the to-die-for texture! And, more orders for the infamous CMCC again :)