👩🍳 Instructions:
1. Preheat Oven:
- Preheat to 320°F (160°C).
- Line the bottom and sides of an 8-inch (20cm) round cake pan with parchment paper.
- Optional: Wrap the outside of the pan with foil and bake in a water bath (for even moisture and no cracks).
2. Make the Batter in a Blender:
- In your blender, add:
- Cream cheese
- Butter
- Milk
- Egg yolks (save whites for later)
- Sugar
- Cake flour
- Cornstarch
- Vanilla
- Blend until smooth and creamy (about 30–60 seconds). Scrape sides if needed.
3. Whip Egg Whites Separately:
- In a clean bowl, whip egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the blender mixture in 2–3 batches. Use a spatula to fold slowly so you don’t deflate the batter.
4. Bake:
- Pour batter into the prepared pan.
- Tap gently to remove air bubbles.
- Bake for 45–55 minutes, or until the top is lightly golden and a toothpick comes out mostly clean.
- If using a water bath, bake slightly longer (~60 mins).
5. Cool:
- Let it cool in the oven with the door slightly open for 10–15 minutes to prevent collapse.
- Once cooled, refrigerate for 1–2 hours for best texture.
✨ To Serve:
- Dust with powdered sugar
- Top with berries, lemon curd, or whipped cream
- Or enjoy as-is — fluffy and light!
✅ Tips:
- No blender? Use a hand mixer or food processor for the wet ingredients.
- Want it sweeter? Add an extra tablespoon of sugar to the yolk mix.
- No cake flour? Use all-purpose flour + 1 tsp cornstarch per 1/3 cup.
Related Posts:
Pages: 1 2