Ingredients:
250 g cream cheese
50 g unsalted butter
100 ml milk
6 eggs, separated (yolks and whites)
60 g cake flour (or all-purpose flour, sifted)
20 g cornstarch
140 g granulated sugar
1 tbsp lemon juice or zest (optional)
1 tsp vanilla extract (optional)
Powdered sugar for dusting (optional)
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Instructions:
1. Preheat the oven to 160°C (320°F). Line the bottom and sides of a round cake pan (preferably 8-inch or 20 cm) with parchment paper.
2. Melt the cream cheese, butter, and milk together over a double boiler (or low heat) until smooth. Remove from heat and allow it to cool slightly.
3. Add egg yolks one at a time to the cream cheese mixture. Mix until fully incorporated.
4. Sift in cake flour and cornstarch, and whisk until smooth and lump-free.
5. Add lemon juice or zest and vanilla extract (if using). Mix gently.
6. In a separate bowl, beat the egg whites using an electric mixer until foamy. Gradually add the sugar and beat until stiff peaks form (meringue stage).
7. Fold the meringue into the cheese mixture in 3 parts. Use a spatula and fold gently to keep the batter airy and light.
8. Pour the batter into the prepared pan. Tap the pan lightly on the counter to release any large air bubbles.
9. Bake the cake in a water bath (place your cake pan inside a larger pan filled with hot water, halfway up the sides). Bake at 160°C
