Preparation

• Separate 5 beautiful eggs. Place the egg yolks in a bowl, and the egg whites in a mixer bowl.
• Place the butter, cream cheese and ¼ cup of fine sugar into a pot over low-heat. Allow the ingredients to melt, and mix together into a beautifully smooth batter mixture.
• Remove the pot from heat, and add the egg yolks into the batter mixture. Mix well, but gently.
• Add the cornstarch and flour. Once again, mix well. Clumps should disappear.
• Add milk and optionally vanilla extract or other flavors of your choice.
• Mix well. The batter should be smooth and liquid-y.
• Set aside the batter as you beat the egg whites into stiff peaks.
• Pre-heat oven to 330F. Prepare a bain-marie by putting water in a deep rectangular baking pan or dish. Place into the oven.
• Prepare baking pans— with these ingredients, you can bake one 8-inch cake or two 6-inch cakes. Line the bottoms of the baking pans with circular parchment paper, and the inside sides with rectangular strips of parchment paper.
• Once you achieve stiff peaks, place some beaten egg white into the batter and mix together.
• Repeat the above step two more times.
• Pour the batter into the rest of the egg whites and mix together using folding techniques.
• Pour the well-incorporated, but not over-mixed batter into the baking pan(s).
• Bake bain-marie style for 25 minutes at 330F.
• After 25 minutes, crack open the oven door slightly and lower the oven temperature to about 245-265F, and bake for an additional 45 minutes.
• Allow your cake to rest in the oven after baking for about 10 minutes.
• Remove from the oven. Be careful and use oven mitts as needed.
• Place a sheet of parchment paper over the cake. Place a plate over the cake and parchment paper. Flip the cake upside down.
• Remove the wet parchment paper from the cake, replace the bottom parchment paper of the cake.
• Now place another plate— the presentation or serving plate, on top of the cake. Flip the cake again, carefully.
• Serve when still warm, or chill in the fridge.