Instructions:
1. Prepare the oven
- Preheat oven to 160°C (320°F).
- Line the bottom of a round baking pan (7 or 8 inches) with parchment paper.
- Wrap the outside of the pan in foil if baking in a water bath.
2. Blend the mixture
- In a blender, combine: cream cheese, butter, milk, egg yolks, sugar (reserve 2 tbsp for later), flour, cornstarch, and vanilla.
- Blend until smooth and creamy.
3. Whip the egg whites
- In a clean bowl, beat egg whites until soft peaks form.
- Gradually add the remaining sugar and beat until stiff peaks form.
4. Combine
- Gently fold the blended mixture into the beaten egg whites using a spatula.
- Mix slowly to keep the batter airy and fluffy.
5. Bake
- Pour the batter into the prepared pan.
- Place the pan inside a larger baking dish and fill it with hot water (about 1 inch deep).
- Bake for 50–60 minutes, or until golden on top and set.
6. Cool
- Turn off the oven, crack the door open slightly, and let the cake cool inside for 10 minutes to prevent cracking.
Remove and cool completely before removing from the pan.
Tips
- Don’t overmix the batter — gentle folding keeps the texture light.
- Room temperature ingredients make blending smoother.
- For a firmer texture, chill the cake for 2–3 hours before serving.
