INGREDENT
- 250g cream cheese, softened
- 50g unsalted butter, softened
- 100ml full-fat milk
- 60g cake flour (or all-purpose flour sifted)
- 20g cornstarch
- 6 large eggs, separated
- 140g granulated sugar (divided)
- 1 tsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat & prepare pan – Preheat oven to 160°C (320°F). Line the bottom of an 8-inch round cake pan with parchment paper and wrap the outside with aluminum foil to prevent water from seeping in during baking.
- Melt & mix base – In a heatproof bowl over a saucepan of simmering water, melt cream cheese, butter, and milk together until smooth. Remove from heat and let cool slightly.
- Add dry ingredients – Sift in cake flour and cornstarch, then whisk until smooth. Mix in egg yolks, lemon juice, and vanilla extract until combined.
- Make meringue – In a clean, dry bowl, beat egg whites with a pinch of salt until foamy. Gradually add sugar (about 100g) while whisking until glossy stiff peaks form.
- Combine – Gently fold one-third of the meringue into the cream cheese mixture to loosen it, then fold in the remaining meringue carefully to keep the batter airy.
- Bake in water bath – Pour batter into the prepared pan. Place the pan in a larger roasting pan and add hot water to come halfway up the sides. Bake for 60–70 minutes or until the top is golden and the cake is set with a slight jiggle in the center.
- Cool gradually – Turn off the oven, leave the door slightly ajar, and let the cake cool inside for 15–20 minutes to prevent cracking.
- Serve – Remove from the pan, dust with powdered sugar if desired, and enjoy the soft, cloud-like texture.
If you’d like, I can also give you a no-crack, extra-fluffy version with the exact temperature drop technique Japanese bakers use. Would you like me to add that?