250g (8.8 oz) cream cheese, softened
6 large eggs (separated into whites and yolks)
140g (5/8 cup) superfine granulated sugar (divided into 70g for yolks, 70g for whites)
60g (1/4 cup) unsalted butter, softened
100ml (7 tbsp) whole milk
1 tbsp lemon juice + 1 tsp lemon zest
60g (1/2 cup) cake flour
20g (2 tbsp) cornstarch
1/4 tsp cream of tartar (or 1 tsp lemon juice for whites)
Powdered sugar (for dusting)
Step-by-Step Instructions
1. Prep the Pan & Oven
Preheat your oven to 160°C (320°F). Line an 8-inch round cake pan (preferably solid bottom, or double-wrapped with heavy foil if using a springform) with parchment paper on the bottom and sides.
2. Make the Batter Base
Melt cream cheese, butter, and milk together in a heatproof bowl over a pot of simmering water (bain-marie). Whisk until smooth, then remove from heat to cool slightly.
Whisk in the 6 egg yolks, half the sugar (70g), lemon juice, and zest until combined.
Sift in the cake flour and cornstarch. Whisk gently until smooth and lump-free. Pass through a fine mesh strainer for an extra smooth batter.
3. Whip the Meringue
In a clean, oil-free bowl, beat the 6 egg whites with cream of tartar on medium speed until foamy.
Gradually add the remaining 70g of sugar in 3 additions, beating until soft peaks form. (Do not over-whip into stiff peaks, or the cake will crack while baking).
4. Fold & Bake
Gently fold 1/3 of the meringue into the yolk batter using a spatula. Add the remaining meringue in two portions, folding gently to keep the air pockets intact.
Pour batter into the prepared pan and tap the pan twice on the counter to break large bubbles.
Place the cake pan inside a larger roasting pan filled with 1 inch of hot water (water bath).
Bake at 160°C (320°F) for 20 minutes, then lower temperature to 140°C (285°F) for 40–50 minutes until golden on top and set in the center.
Turn off the oven, prop the door open slightly with a wooden spoon, and let the cake rest inside for 15–20 minutes to prevent sudden shrinkage.
5. Chill & Serve
Remove from oven, gently unmold, and dust with powdered sugar. Serve warm or chill in the fridge for 4 hours for a richer texture.