The perfect, airy treat made easy using a blender.
Ingredients
200g (7 oz) Cream cheese,
softened50g
(3 tbsp) Unsalted butter,
softened100ml (7 tbsp)
Milk4 Large eggs
(Separated into yolks and whites)70g
(⅓ cup) Granulated sugar40g
(⅓ cup) Cake flour10g
(1 tbsp) Cornstarch1 tsp Vanilla extractI
nstructions
1. Blend the BasePlace the cream cheese, butter, milk, egg yolks, and vanilla into the blender. Blend until the mixture is completely smooth. Add the cake flour and cornstarch, then pulse just a few times until combined. Pour this mixture into a large mixing bowl.
2. Prepare the MeringueIn a separate, very clean bowl, whisk the egg whites on medium speed. Gradually add the sugar one tablespoon at a time. Continue whisking until you reach soft peaks (the tips should curl over slightly when you lift the whisk).
3. Fold GentlyGently fold about one-third of the egg whites into the cheese mixture using a spatula to lighten it. Then, add the rest of the whites and fold very gently in a “circular” motion. Do not stir, or you will lose the air bubbles!
4. The Water Bath (Bain-Marie)Pour the batter into a lined cake tin. Place that tin inside a larger baking tray and fill the tray with hot water (about 1 inch deep). This steam keeps the cake creamy and prevents cracking.
5. BakeBake in a preheated oven at 150°C (300°F) for about 50–60 minutes. Once done, turn off the oven and leave the door slightly ajar for 10 minutes before taking the cake out.Quick Tip: Using Cake Flour (instead of All-Purpose) is what makes the texture extra fine and “cloud-like.”
