CHEESY LEMON CARROT OGURA CAKE

It has been a long while I have not bake Ogura cake with a new flavour.  This is a new combination of flavour which I tried and it turned out well and good.  I had baked this cake twice, one for my mother in-law and another time was for my mum.
I couldn't snap some photos of the sliced cake as both times they were for giveaways.  The cook's family only gets to eat the cake edges, poor thing, which is always the case when it is for someone else.  Perhaps, I have to bake another piece for the family.
You can add more cheese powder for strong flavour.

Ingredients for Egg Yolk Mixture

[use 9" square tin]
75 gm superfine flour - sifted
1 tbsp castor sugar
1/4 tsp salt

5 egg yolks

1 whole egg

50 ml corn oil [3 tbsp]

2 tbsp cheese powder [available at confectionary store]

50 ml  warm
25 ml fresh lemon juice and zest of the lemon
2 tbsp freshly grated carrot with the liquid

1. Mix warm water with the cheese powder, then mix in the lemon juice and grated carrot.
2. Place the dry ingredients in the mixing bowl and make a well in the centre.  Add in eggs, corn oil, and combined ingredients [1].  Using a paddle hook, beat ingredients until creamy and well combined.   Set aside. 
3. Pour 1 and 1/2 cups water into baking tray, place baking rack on the tray and  preheat oven at 160 degrees C for 10 minutes.
   

Ingredients for Egg White Mixture

5 egg whites
1/2 tsp cream of tartar
65 gm castor sugar

1. Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until  slightly foamy.  Add in sugar in 3 batches.  Whisk until soft to stiff peaks formed.
2. Using a spatula, fold in 1/2 of the meringue into egg yolk mixture.  Lift and fold until well combined, then add to rest of meringue.  Fold again until well mix.
3. Pour batter into a 9" square tin [line base with baking paper at the bottom only].   Smooth the surface with a spatula or just lightly shake the baking tin and the batter will spread out nicely.
   
   
   
   
   
4. Steam bake in oven at 160 degrees C for 10 minutes, then reduce temperature to 150 degrees C and bake for a further 55 minutes.  [Note: for the water bath, use 1 and 1/2 cups water for the duration of baking.  This way the cake base will be dry after baking].
5. Remove from oven and invert the cake after baking.  Let it cool slightly [about 5-10 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper].  Shake the pan lightly from left to right on both sides to dislodge the cake.
6. Cool cake on wire rack before slicing to serve or chill in the refrigerator for slicing and serving later.