Ingredients
- 250 g cream cheese
- 50 g butter
- 100 ml milk
- 6 eggs (separated)
- 60 g all-purpose flour
- 20 g cornflour
- 120 g sugar
- 1 tsp vanilla essence
- 1 tbsp lemon juice
- ¼ tsp salt
Method
- Melt cream cheese, butter and milk together over low heat. Mix until smooth.
- Let cool slightly. Add egg yolks and vanilla.
- Sift in flour and cornflour. Mix until lump-free.
- In another bowl, beat egg whites with lemon juice and salt until foamy.
- Gradually add sugar and beat until soft-to-medium peaks form.
- Gently fold egg whites into the cream cheese mixture in 3 batches.
- Pour into a lined 7-inch cake tin.
- Place the cake tin inside a larger tray filled with hot water (water bath).
- Bake at 150°C for 60–70 minutes.
- Turn off the oven and leave the door slightly open for 15 minutes.
- Cool completely, then refrigerate for 3–4 hours.
Important tips
- Use room-temperature ingredients.
- Don’t overbeat egg whites; stiff peaks can cause cracks.
- Fold gently to keep the batter airy.
- Bake using conventional top-and-bottom heat, not fan.
- Avoid opening the oven during baking.