ADVERTISEMENT
Instructions
Step 1: Prepare the Batter
- Preheat Oven: Preheat your oven to 320°F (160°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- Mix Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth. Add the granulated sugar and mix until well combined.
- Add Milk and Butter: Melt the butter and milk together in a saucepan, then add it to the cream cheese mixture, mixing until smooth.
- Incorporate Egg Yolks: Add the egg yolks, lemon juice, and vanilla extract to the mixture, blending until combined.
- Combine Dry Ingredients: Sift the cake flour, cornstarch, and salt together. Gradually add this to the wet mixture, stirring until just combined.
Step 2: Whip Egg Whites
- Beat Egg Whites: In a clean bowl, whisk the egg whites until soft peaks form. Gradually add 1 tablespoon of sugar, continuing to whip until stiff peaks form.
- Fold in Egg Whites: Gently fold the whipped egg whites into the cream cheese batter in three additions, being careful not to deflate the mixture.
Step 3: Bake
- Pour Batter: Pour the batter into the prepared cake pan.
- Prepare Water Bath: Place the cake pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan.
- Bake: Bake in the preheated oven for 50-60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. The cake will be slightly jiggly in the center.
Step 4: Cool and Serve
- Cool in Oven: Turn off the oven, crack the door open, and let the cake cool in the oven for about 30 minutes to prevent collapsing.
- Chill: Remove from the water bath and let cool to room temperature. Then refrigerate for at least 4 hours or overnight.
- Serve: Carefully remove the cake from the pan. Dust with powdered sugar, if desired, and slice to serve. Enjoy it plain or with your favorite toppings!
