Ingredients
Equipment
Method
- Preheat your oven to 320°F (160°C) and grease an 8-inch round cake pan, lining it with parchment paper.
- In a heatproof bowl, combine cream cheese, melted butter, and whole milk; whisk until smooth over a pot of simmering water.
- Once combined, let the mixture cool slightly, then stir in egg yolks, vanilla extract, flour, and cornstarch.
- Beat egg whites with a pinch of salt until frothy, gradually adding half of the sugar and then the remaining sugar, aiming for stiff peaks.
- Gently fold the beaten egg whites into the cream cheese mixture in three parts without deflating it.
- Pour the mixture into the prepared pan and tap it lightly to release air bubbles.
- Place the cake pan into a larger baking dish filled halfway with hot water and bake for 50-60 minutes until golden brown.
Nutrition
Calories: 230kcalCarbohydrates: 15gProtein: 5gFat: 18gSaturated Fat: 10gCholesterol: 90mgSodium: 160mgPotassium: 150mgSugar: 10gVitamin A: 700IUCalcium: 80mgIron: 1mg
Notes
For a delightful twist, add lemon zest to the batter for a hint of citrus. Store in an airtight container in the fridge for up to 3 days, bringing it to room temperature before serving. If freezing, wrap individual slices tightly and consume within a month, avoiding the microwave to maintain texture.
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