Ingredients
• 200 g (7 oz) cream cheese, softened
• 50 g (3 tbsp) unsalted butter, softened
• 100 ml (7 tbsp) milk
• 4 large eggs, separated
• 70 g (⅓ cup) sugar
• 40 g (⅓ cup) cake flour
• 10 g (1 tbsp) cornstarch
• 1 tsp vanilla extract
• Pinch of salt
⸻
👩🍳 Instructions
1️⃣ Prep
• Preheat oven to 160°C / 320°F
• Line an 8-inch (20 cm) round pan with parchment
• Wrap the pan bottom with foil (water bath!)
⸻
2️⃣ Blend the base
In a blender (or bowl), add:
• Cream cheese
• Butter
• Milk
• Egg yolks
• Vanilla
Blend until completely smooth (no lumps).
⸻
3️⃣ Add dry ingredients
• Add cake flour + cornstarch
• Blend briefly until smooth
👉 Do NOT overblend
⸻
4️⃣ Make the meringue
In a clean bowl:
1. Beat egg whites + pinch of salt
2. Gradually add sugar
3. Beat to soft peaks (fluffy, not stiff)
⸻
5️⃣ Fold gently
• Add meringue to batter in 3 parts
• Fold slowly with a spatula
• Keep as much air as possible
⸻
6️⃣ Bake (VERY IMPORTANT)
1. Pour batter into pan
2. Place pan in a water bath
3. Bake at 160°C / 320°F for 60 minutes
4. Turn oven OFF, leave door slightly open
5. Let cake rest 30 minutes inside oven
⸻
7️⃣ Cool & serve
• Remove, cool completely
• Dust with powdered sugar if desired
• Chill 1–2 hours for best texture
⸻
☁️ Result
✔ Jiggly
✔ Ultra-soft
✔ No cracks
✔ Melt-in-the-mouth