Prep Time: 10 minutes
Bake Time: 25–30 minutes
Ingredients:
- 200g (7 oz) cream cheese, softened
- 50g (3 tbsp) unsalted butter, softened
- 100ml (7 tbsp) milk
- 4 large eggs, separated
- 70g (⅓ cup) granulated sugar
- 40g (⅓ cup) cake flour
- 10g (1 tbsp) cornstarch
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 170°C (340°F) and line a cake pan with parchment paper.
- In a blender, combine cream cheese, butter, milk, egg yolks, sugar, cake flour, cornstarch, and vanilla extract. Blend until smooth.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the blender mixture, being careful not to deflate the batter.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25–30 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
- Let cool slightly before removing from the pan. Serve as is, or dust with powdered sugar for extra flair.
Tips:
- Make sure the cream cheese and butter are fully softened to avoid lumps.
- For extra fluffiness, fold the egg whites in 2–3 batches gently.
- Can be stored in an airtight container in the fridge for 2–3 days.
