Ingredients
• 250 g cream cheese (room temperature)
• 50 g unsalted butter
• 100 ml milk
• 6 large eggs (separated)
• 120 g sugar (divide into 40 g + 80 g)
• 60 g cake flour (or all-purpose flour, sifted)
• 20 g cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (optional)
• A pinch of salt
• Powdered sugar (for dusting)
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Instructions
1. Prepare the pan & oven:
Preheat the oven to 160°C (320°F). Line the bottom and sides of a round cake pan (18–20 cm). Wrap the outside with aluminum foil (for a water bath).
2. Melt the base:
In a saucepan over low heat, melt the cream cheese, butter, and milk together, stirring until smooth. Remove from heat.
3. Add egg yolks:
Let the mixture cool slightly, then add the egg yolks one by one, mixing well. Add vanilla and lemon juice.
4. Add dry ingredients:
Sift in the flour and cornstarch. Mix gently until smooth and lump-free.
5. Make the meringue:
In a clean bowl, beat the egg whites with salt until foamy. Gradually add 80 g sugar and beat until soft, glossy peaks form.
6. Fold gently:
Add ⅓ of the meringue to the batter and mix gently. Fold in the remaining meringue carefully to keep the air.
7. Bake (water bath):
Pour the batter into the pan. Place the pan in a larger tray filled with hot water.
Bake at 160°C for 60 minutes, then reduce to 140°C for 10 minutes.
8. Cool slowly:
Turn off the oven, leave the door slightly open, and let the cake cool inside for 15 minutes. Remove and cool completely.
9. Serve:
Dust with powdered sugar. Slice and enjoy the fluffy, airy texture!