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.
• 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 this 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. Adjust temperature if necessary.
• After 25 minutes, if your cake has not risen, give it time to rise or adjust temperature. Crack open the oven door slightly and keep it open for 10 seconds, 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 carefully.
• Place a sheet of parchment paper over the cake. Place a plate over the cake and parchment paper. Flip the cake upside down so the top of it is now the bottom while resting on the parchment paper over the plate.
• Replace the bottom parchment paper of the cake, and carefully flip the cake again with the serving plate on top.
• Play with the bouncy jiggly-ness of the cake. Serve warm or chill in the fridge.