Thai Green Chicken Curry
A tantalising Thai favourite that will have your senses stirring.
300 g cream cheese
1/4 cup butter
1/4 cup sugar
1/2 cup milk
1 Tbs lemon juice
1/4 cup all-purpose flour
2 Tbs cornstarch
5 large eggs, white and yolks separated
1/4 tsp cream of tartar
1/4 cup sugar
Line the bottom and sides of a 20 cm round cake tin or spring form with baking paper. Wrap the pan with 2 sheets of aluminum foil sealing it completely. Fill a larger roasting pan halfway with water. Place it the lowest rack of the oven. Preheat the oven at 150C.
Combine the cream cheese and butter in a large microwave safe bowl. Warm it in the microwave until it melts. Add 1/4 cup sugar and mix well until mixture is smooth. Using a whisk, add the milk and lemon juice and whisk. Add the yolks one at a time while mixing. Sift the flour and cornstarch while gradually adding them to the mixture and mix until well combined and smooth. Sieve the mixture if needed to get rid of lumps.
Beat the egg whites at low speed for 2 minutes, add the cream of tartar and increase speed to medium-low and beat until foamy. Gradually add 1/4 cup sugar while beating for another 30 seconds, then turn speed to medium-high and beat until soft peaks form.
Using the whisk, fold in the meringue into the cream cheese mixture in three parts until well combined.
Pour the batter into the lined cake tin. Tap the tin on the kitchen or table top to remove the bubbles. Place the tin into the water bath and bake at 200C for 15 minutes, lower the temperature to 150C and bake for another 15 minutes. Turn off the oven and leave the pan in water bath inside with door closed for another 30 minutes, then another 10 minutes with the door open to ensure cake doesn't drop with the sudden change in temperature.
20 cm spring form cake tin
Fine mesh sieve
Roasting pan to act as a water bath
Credits: Foxy Folksy Blog