Light cheese cup cake - by Caroline Lee

Please pardon my English. I hope my transaction is correct.

Recipe from cousin Loh Teck Fee

(A)
egg yolk 6
low gluten flour 90g
lemon juice 20g
Lemon zest 1 lemon
Cream cheese 250g
Thicken cream 80g
Milk 100g
Butter 30g

(B)
egg white 6
Caster sugar 120g

Instruction:
1. Whisk egg yolk into melted cream cheese one by one, follow by lemon juice, lemon zest and sieved flour into it, stir until smooth.
the cream cheese, think cream, milk and butter, double boiled together till melted. Is mention in the  chinese vertion
2. Whisk egg white
3. Add sugar into egg white slowly (in 3 times) and whisk egg white + sugar mixture until stiff
4. Take 3/4 of egg white mixture (B) blend into cream cheese mixture (A)
5. Pour in remaining mixture (B) and blend until smooth
6. Pour the final mixture into each small paper cup
7. Bake 50 mins at 150 degC. Baking time varies with different ovens.

轻芝士杯子蛋糕
食谱耒自表姐 Loh Teck Fee
A）蛋黄一6粒
低筋面粉一90g
柠檬汁一20g
柠檬皮屑一1粒
(Cream cheese一250g
Thicken cream一80g
牛奶一100g
牛油一30g)隔水搅拌到滑没颗粒。
B)蛋白一6粒
细糖一120g
做法：
将蛋黄一个一个加入融化芝士里翻拌均匀，加柠檬汁和皮屑翻拌均，筛入粉翻拌均匀。
蛋白打至粗泡，分三次加入细糖打至硬性发泡。
拿3/4的蛋白霜加入面糊里翻拌均匀，再全部倒入蛋白霜里翻拌至光滑，倒入小杯子。
烘法一150度，50分
钟。(各牌子烤箱不一样)