Jiggly, fluffy goodness. This dessert is perfect for people who want dessert but don’t want anything too heavy or sweet. Serve this slightly tangy cake along with a bit of fruit and it is a super refreshing treat!
Preheat oven to 395°F.
250 g Cream Cheese
6 Eggs (separate the yolks from the whites)
140 g Sugar (split in half)
70 g for the cream cheese batter
70 g for the meringue
1 g Citric Acid
Add to the sugar for the meringue
60 g Unsalted Butter
90 g Whole Milk (about 100 mL)
6 g Vanilla Extract
60 g Cake Flour
20 g Cornstarch
Put the cream cheese in a heat-safe bowl and place over a pot with simmering water (a bain-marie). Whisk the cream cheese until smooth.
Whisk the yolks into the cream cheese. Whisk one or two at a time and fully incorporate it before adding the next.
Add 70 g sugar and the vanilla extract to the cream cheese batter and whisk until fully combined.
Place the milk and the unsalted butter in a microwave-safe container and microwave for 50 seconds. Add the warmed milk and butter mixture to the cream cheese batter and continue whisking.
Take the bowl off the bain-marie.
Sift in the cake flour and the cornstarch and fold gently until combined.
In a separate bowl, whisk the egg whites until foamy. Then incorporate the remaining 70 g sugar and the citric acid 1/3 at a time until the meringue is glossy and is holding soft peaks. (If the meringue is too stiff, it will be difficult to incorporate into the batter.)
Gently fold the meringue into the batter 1/3 at a time. Be careful not to knock too much air out of the meringue.
Take and 8” cake tin and line the bottom with parchment paper and grease the sides. Do not use a springform tin here.
Pour the batter into the cake tin. Gently tap the tin on the counter to even out the batter. Then place the tin on the bottom-most rack of your oven in a bain-marie.
Bake at 395°F for 20 minutes. At this point, do not open the oven door at all until the correct time has arrived.
After 20 minutes, turn the oven temperature to 285°F and wait another 35 minutes.
After 35 minutes, turn off the oven and wait another 30 minutes.
After 30 minutes, take out the bain-marie but leave the cake in the oven with the oven door held open slightly with a wooden spoon for another 30 minutes.
Take the cake out and let it cool before serving.