1️⃣ First, I separated my eggs, yolks in one bowl, whites in another.
2️⃣ I melted the cream cheese, butter, and sugar over low heat until smooth, then whisked in the egg yolks.
3️⃣ I sifted in cornstarch and flour, stirred in milk (and a little vanilla), and whisked until the batter was silky.
4️⃣ Then, I beat the egg whites with cream of tartar until foamy, adding sugar slowly until I had glossy stiff peaks.
5️⃣ I folded one-third of the meringue into the batter, then folded in the rest. It’s key to be gentle here—don’t overmix!
6️⃣ I preheated my oven to 330°F and set up a water bath. I lined my pan with parchment, poured in the batter, and placed it in the water bath.
7️⃣ I baked it for 25 minutes, cracked the oven door for a few seconds, then reduced the heat to 250°F and baked for another 45 minutes.
8️⃣ After baking, I let the cake rest in the oven for 10 minutes, then flipped it out carefully onto a plate.
9️⃣ I couldn’t resist giving it a little jiggle—it was so soft and bouncy! I served it warm for that melt-in-your-mouth texture.