Milk

You’ll need 50 ml of milk.

Milk loosens the cream cheese mixture and helps create the smooth batter needed for folding with the meringue.

Cornstarch

Use 20 grams of cornstarch.

Because this recipe contains very little flour, cornstarch helps provide structure while keeping the texture tender.

Sifting it before adding it to the batter helps prevent lumps.

Just 1 teaspoon of lemon juice goes into the egg whites.

The acidity can help create a more stable whipped egg-white mixture.

Use ½ teaspoon of vanilla extract for a gentle, warm aroma.

Vanilla works particularly well with the creamy flavor of the cream cheese.

Start by preheating your oven to 300°F (150°C).

Line the bottom and sides of a deep 6-inch cake pan with parchment paper.

Make sure the parchment fits neatly against the sides so the batter doesn’t leak underneath.

Next, prepare a larger baking dish that will hold the cake pan.

You’ll use this for the water bath later.

Have some hot water ready so you can add approximately 1 inch of water around the cake pan once the batter is inside.

Preparing the water bath before the cake goes into the oven is much easier than trying to arrange everything after the pan is filled.

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