Ingredients
Method
- Line a 7-inch round cake pan with parchment paper. Make sure the parchment extends above the rim – this helps the delicate cake rise properly without sticking to the sides.
- Melt Cream Cheese and White Chocolate Create a double boiler by placing a heatproof bowl over a pot of simmering water. Add cream cheese and white chocolate to the bowl, stirring continuously until completely melted and smooth. The mixture should be glossy and lump-free. Remove from heat and let it cool slightly.
- Incorporate Egg YolksOnce the cream cheese mixture has cooled to lukewarm, add the three egg yolks one at a time, whisking well after each addition. The mixture should be smooth and well combined.
- Whip Egg Whites to PerfectionThis is the most crucial step! In a clean, grease-free bowl, whip the egg whites using an electric mixer. Start at medium speed, then gradually increase to high. Whip until stiff peaks form – when you lift the beaters, the peaks should stand straight up without drooping. This takes about 3-5 minutes.
- Fold GentlyAdd one-third of the whipped egg whites to the cream cheese mixture and fold gently using a spatula. Use a cutting and folding motion to maintain as much air as possible. Once incorporated, add the remaining egg whites in two more batches, folding carefully each time. The batter should be light, airy, and uniform in color.
- Bake in Water Bath Pour the batter into your prepared pan and tap it gently on the counter to release large air bubbles. Place the cake pan inside a larger baking tray and fill the outer tray with hot water until it reaches halfway up the sides of the cake pan. This water bath ensures even, gentle baking.
- Bake at 160°C (320°F) for 45 minutes. The top should be golden brown and the cake should jiggle slightly when you shake the pan gently.
- Cool ProperlyTurn off the oven and leave the cake inside with the door slightly ajar for 15 minutes. This prevents the cake from collapsing due to sudden temperature change. Then remove and let it cool completely at room temperature before refrigerating for at least 4 hours.