INGREDENT
250g (9 oz) cream cheese, softened
50g (3 tbsp + 1 tsp) unsalted butter
100ml (½ cup minus 1 tbsp) milk
6 large eggs, separated
140g (⅔ cup) granulated sugar, divided
60g (½ cup) cake flour (or all-purpose flour sifted twice)
20g (2 tbsp) cornstarch
1 tsp lemon juice
¼ tsp cream of tartar (optional, helps stabilize egg whites)
Pinch of salt
Powdered sugar, for dusting (optional)
NextInstructions

Please Head On keep on Reading (>)Prepare the pan: Preheat oven to 160°C (320°F). Line the bottom of an 8-inch round cake pan with parchment paper. Wrap the outside with foil to prevent water from seeping in during baking.
Melt and combine: In a heatproof bowl over simmering water (double boiler), melt cream cheese, butter, and milk until smooth. Remove from heat and let cool slightly.
Add yolks: Whisk in egg yolks, one at a time, then sift in cake flour and cornstarch. Mix until smooth and lump-free.
Make the meringue: In a clean mixing bowl, beat egg whites with lemon juice and cream of tartar until foamy. Gradually add sugar (in 3 parts) and beat until soft peaks form (not stiff).
Fold: Gently fold ⅓ of the meringue into the yolk mixture to lighten it, then fold in the remaining meringue until just combined (avoid overmixing to keep it airy).
Bake in water bath: Pour batter into the prepared pan. Place the pan inside a larger baking dish and pour in hot water halfway up the sides of the cake pan.
Bake: Bake at 160°C (320°F) for 25 minutes, then lower temperature to 150°C (300°F) and bake another 40–50 minutes, until set and golden.