This recipe creates a light, airy, and wobble-style cake that melts in your mouth.
Ingredients
The Blender Base:200g (7 oz) Cream cheese, softened50g (3 tbsp) Unsalted butter, softened100ml (7 tbsp) Whole milk4 Large egg yolks1 tsp Vanilla extract40g (⅓ cup) Cake flour (sifted)10g (1 tbsp) CornstarchThe Meringue:4 Large egg whites70g (⅓ cup) Granulated sugar
Instructions
1. Prepare the BasePreheat your oven to 150°C (300°F). In a blender, combine the cream cheese, butter, milk, egg yolks, and vanilla. Blend until the mixture is completely smooth and creamy.
2. Mix in Dry IngredientsAdd the cake flour and cornstarch to the blender. Pulse a few times just until the flour disappears. Do not over-blend. Pour this mixture through a fine-mesh strainer into a large bowl to ensure there are no lumps.
3. Whip the Egg WhitesIn a separate, very clean glass or metal bowl, beat the egg whites until they become foamy. Gradually add the sugar while continuing to beat until you reach soft peaks (the tips should curl over slightly when you lift the whisk).
4. The Folding TechniqueGently fold about 1/3 of the egg whites into the blender mixture using a spatula to lighten it. Then, pour that mixture back into the remaining egg whites. Fold very gently in a “U” motion until combined. Be careful not to deflate the bubbles!
5. The Water Bath (Bain-Marie)Pour the batter into a 6-inch (15cm) round cake tin lined with parchment paper. Place the tin inside a larger baking pan and fill the larger pan with hot water (about 1 inch deep).
6. Bake and CoolBake for 50–60 minutes until the top is golden brown and the cake is set but still has a slight jiggle. Turn off the oven, crack the door open slightly, and let it sit inside for 10 minutes to prevent it from collapsing.
Tip: Just like your Brownie Mix Cookies, this cake relies on specific ratios, but while the cookies are chewy and rich, this cake is all about the “air.”
