Mommy Yum

link :  https://tasty.co/recipe/fluffy-jiggly-japanese-cheesecake Ingredients for 6 servings 7 tablespoons  butter 4 oz  cream cheese ½ cup  milk 8 eggs, yolk ¼ cup  flour ¼ cup  cornstarch 13 large egg whites ⅔ cup  granulated sugar hot water, for baking powdered sugar, for serving Strawberries, for serving Preparation Preheat the oven to 320°F (160°C). In a small pot over medium heat, whisk together the butter, cream cheese, and milk until melted and smooth. Remove from the heat and let cool. In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture, stirring until evenly combined. Sift in the flour and the cornstarch, whisking to make sure there are no lumps. In another large bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form. Fold about ¼ of the egg whites and into the yolk mixture, then repeat with the remaining egg w

Korean Cream {Birthday} Cake Ingredients 2 c cake flour 2 ts baking powder ¼ ts fine salt ½ c oil {I like grapeseed} ¼ c water 1 ts vanilla extract Juice of ½ lemon + its zest {optional} 6 room temperature eggs {separated} 1 c sugar {separated} ½ ts cream of tartar (can substitute with lemon juice) Simple syrup ¼ c water ¼ c sugar 3 lemon peels Stabilized Whipped Cream 2 c (500ml) cold heavy cream 3-5 tb sugar ½ ts vanilla ½ ts unflavored gelatin + 2 ts water (Optional) Instructions In a bowl, double sift the cake flour, baking powder and salt. Sift two more times if you want. This will ensure a silkier cake later. This is your dry bowl. In another bowl, separate the eggs, yolks in one bowl, whites in the other. Take care not to leave any yolks behind in the egg whites. In another bowl, whisk together the yolks with 1/2 cup of sugar well. Add the oil, water, vanilla, and lemon juice {you can use its zest too}. This is your wet bowl. In a cold bowl,