Ingredients
250 g cream cheese (softened)
50 g unsalted butter
100 ml milk
60 g cake flour (or all-purpose flour sifted)
20 g cornstarch
6 eggs (separated)
120 g sugar
1 tbsp lemon juice (optional)
1 tsp vanilla extract
Powdered sugar (for topping)
👩🍳 Instructions
- Prepare the base
In a bowl over hot water (double boiler), melt cream cheese + butter + milk.
Mix until smooth and creamy. - Add dry ingredients
Remove from heat.
Add egg yolks one by one.
Mix in flour + cornstarch (sifted).
Add vanilla and lemon juice. - Make the meringue
Beat egg whites until foamy.
Gradually add sugar and beat until soft peaks form (not too stiff). - Combine gently
Fold the meringue into the batter in 2–3 parts.
Mix gently to keep the air (this gives the fluffy texture). - Bake (water bath method)
Pour batter into a lined cake pan.
Place the pan inside a bigger tray filled with hot water.
Bake at 150°C for about 60–70 minutes. - Cool slowly
Turn off oven and leave the cake inside for 15–20 minutes.
Then remove and let it cool completely.
✨ Final touch
Dust with powdered sugar.
Slice gently—it’s very soft!