1. Prepare the Baking Setup

Start by preheating your oven to 320°F (160°C). This recipe uses a water bath method, which is essential for gentle and even baking.

Line the bottom of a round cake pan with parchment paper. Lightly grease the sides and line them as well to prevent sticking. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.

Place a larger baking tray in the oven that will hold your cake pan later.

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2. Melt Cream Cheese Mixture

In a heatproof bowl, combine the softened cream cheese, butter, and milk. Place this bowl over a pot of simmering water, creating a double boiler.

Gently stir until everything melts into a smooth, lump-free mixture. This step is crucial because any lumps will affect the final texture of the cake.

Once smooth, remove from heat and allow it to cool slightly.

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3. Add Egg Yolks and Flavoring

Add the egg yolks one at a time into the slightly cooled cream cheese mixture, whisking well after each addition.

Next, stir in the lemon juice and salt. The lemon juice adds a subtle brightness that enhances the flavor without making the cake tangy.

Mix until fully combined and smooth.

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4. Incorporate the Dry Ingredients

Sift the cornstarch into the batter. This ensures there are no clumps and helps maintain the delicate structure of the cake.

Gently whisk until the batter is smooth and silky. Avoid overmixing, as you want to keep the batter light.

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5. Prepare the Meringue

In a clean, dry bowl, begin whisking the egg whites. Once they become foamy, add the cream of tartar.

Gradually add the sugar in batches while continuing to whip. Beat until you reach soft to medium peaks. The meringue should be glossy and hold its shape but still be slightly soft at the tip.

This step is one of the most important in achieving the signature airy texture.

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6. Fold Meringue into Batter

Take one-third of the meringue and gently fold it into the cream cheese mixture. This helps lighten the base.

Then, add the remaining meringue in two batches, folding carefully with a spatula. Use slow, sweeping motions to avoid deflating the air in the mixture.

The final batter should be light, airy, and uniform in color.

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7. Transfer to Cake Pan

Pour the batter into the prepared cake pan. Tap the pan lightly on the counter to release any large air bubbles.

Smooth the top gently if needed.

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8. Bake Using Water Bath

Place the cake pan into the larger tray in the oven. Carefully pour hot water into the tray until it reaches about halfway up the sides of the cake pan.

Bake at 320°F (160°C) for about 60 to 70 minutes.

After that, reduce the temperature to 285°F (140°C) and bake for an additional 10 to 15 minutes.

The cake should rise beautifully and develop a light golden top.

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9. Cooling Process

Once baked, turn off the oven and leave the door slightly open. Let the cake sit inside for about 15 to 20 minutes.

This gradual cooling helps prevent the cake from collapsing.

Remove from the oven and allow it to cool completely before removing it from the pan.

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10. Serve and Enjoy

Once cooled, carefully remove the cake and peel off the parchment paper.

You can serve it as is or dust lightly with powde