| BrineyWeb

Ingredients

Cream cheese: 250 g (9 oz), room temperature
Unsalted butter: 60 g (4 tbsp), melted and cooled
Milk: 120 ml (1/2 cup), warm
Eggs: 4 large, separated (room temperature)
Granulated sugar: 120 g (1/2 cup + 1 tbsp), divided
Cake flour: 60 g (1/2 cup), sifted
Cornstarch: 20 g (2 tbsp), sifted
Lemon zest: 1 tsp (optional)
Vanilla extract: 1 tsp (optional)
Cream of tartar: 1/4 tsp (or 1/2 tsp lemon juice)
Apricot jam (optional): 2 tbsp, warmed, for glaze
Hot water: for water bath

Equipment

Equipment

8–9 inch round pan (springform or deep cake pan)
Parchment paper to line base and tall sides
Large roasting pan for water bath (bain-marie)

Prep pan and oven: Line the pan bottom and create tall parchment sides (2–3 inches above rim). Preheat oven to 320°F (160°C). Boil water for the bath.
Warm dairy base: In a bowl, whisk cream cheese until smooth. Add melted butter and warm milk; whisk until silky with no lumps.
Add yolks and flavor: Whisk in egg yolks, vanilla, and lemon zest.
Dry ingredients: Sift cake flour and cornstarch over the batter. Whisk gently until just combined. Do not overmix.
Make meringue: Beat egg whites to foamy, add cream of tartar, then gradually add 90 g (about 7 tbsp) sugar. Whip to glossy soft–medium peaks (tips hold but bend).
Fold: Lighten batter with 1/3 of meringue, then fold in remaining meringue in two additions using a spatula. Fewer strokes = more air.
Pan and tap: Pour batter into the lined pan. Tap once to release large bubbles; run a skewer in swirls to pop hidden bubbles.
Water bath: Place pan in roasting tray. Pour hot water halfway up the pan’s side.
Bake: 320°F (160°C) for 25 minutes, then reduce to 300°F (150°C) for 25–30 minutes. Top should be pale golden and set with a gentle jiggle.
Steam finish (optional): Turn oven off, crack door slightly, and leave cake inside 10–15 minutes to prevent collapse.
Cool: Remove from bath, cool in pan 30 minutes, then unmold. Peel parchment gently.
Glaze (optional): Brush warm apricot jam for a soft sheen.
Chill: Refrigerate 4 hours (or overnight) for best texture. Serve at room temp for peak fluff.

Baking tips for success

Room temperature matters: Cold cream cheese or eggs cause lumps and deflation.
Peak control: Over-whipped whites look dry and cause cracks; under-whipped won’t rise. Aim for glossy, flexible peaks.
Gentle folding: Use wide strokes; stop as soon as streaks disappear.
Humidity helps: The water bath and tall parchment prevent cracking and keep edges tender.
Temperature ramp: Starting hotter, then lowering, lifts the cake without shocking it.
Storage: Refrigerate up to 3 days. Freeze (well-wrapped) up to 1 month; thaw overnight in the fridge.