How to make
In two bowls separate the yolks from the whites. Add 4.2 oz (120 g) of sugar to the yolks and beat for about 10 minutes.
Beat the egg whites with a pinch of salt, until a white mixture is obtained. Pour the sunflower oil and carbonated water into the beaten egg yolks. In another bowl, sift the flour with the cocoa, a pinch of salt and the baking powder.
In small portions, add it to the bowl with the yolks, by stirring with a spoon. In the same mixture, add the beaten egg whites spoon by spoon, mixing from bottom to top carefully, so that the mixture does not lose its volume. Line a 11x11″ (28x28 cm) square baking pan with baking paper. Pour the cake mix in it and level it out.
Put the cheese, egg, starch, sugar and vanilla in a bowl. Beat with a wire whisk, until a smooth mixture is obtained. Pour the mixture into a piping bag or plastic bag with a cut off angled end.
Make a grid on the cake. Bake the cheese cake at 360°F (180°C) in a preheated oven with a fan for about 20 minutes. Take it out and leave it to cool on a wire rack. Cut it into squares when it has completely cooled!
Note: In order to have a cake with a moist and soft consistency, do not bake it too much. The time I indicated is just enough.
Enjoy!
