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. You won’t have to strain this mixture.
• 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. 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. Do not over-mix or under-mix.
• Pour the well-incorporated, but not over-mixed batter into the baking pan(s).
• Bake bain-marie style for 25 minutes at 330F. If your cake is not rising, your oven temperature is too low. Raise by 10 degrees.
• After 25 minutes, if it has not risen yet, keep the temperature and allow it to rise. Open the oven door slightly for 10 seconds, lower the 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 and replace the bottom parchment paper.
• Place another plate on top of the cake. Flip the cake again, carefully.
• Serve when still warm, or chill in the fridge. It won’t be bouncy or fluffy after chilling.