Ingredients:
180 g Cream Cheese
30 g Butter
50 g Whole Milk
35 g All-Purpose Flour
10 g Corn Starch
2 g Salt
75 g Egg Yolks
125 g Egg Whites
50 g Sugar
Instructions:
Prepare 15 cm cake pan by greasing and lining the top and sides with parchment paper.
In a medium saucepan add whole milk, cream cheese, and butter. Melt over a medium heat, stirring constantly. Set aside to cool to room temp. Once cool add egg yolks, one at a time, whisking to combine.
Sift in all-purpose flour, and corn starch. Stir to combine.
In the bowl of a stand mixer add your egg whites and salt. With a whisk attachment begin to beat on medium-high speed. Add your sugar a little at a time. Whisk until soft peaks are attained (wiggly tip stage :).
Preheat oven to 180º C (350º F).
Add your wet ingredients to the egg white mixture and gently folding till no more egg whites are visible.
Pour mixture into prepared cake pan. And using a bain-maire add hot water to a depth of 1.25 cm (1/2") around the cake pan (if using a springform or loose bottomed pan, cover the sides with 2 layers of aluminum foil to prevent water penetration).
Decrease oven to 160º C (320º F). Bake for 35 minutes, add hot water if necessary, rotate pan, and bake for another 35 minutes.
Turn off oven and allow to rest for 45 minutes to 1 hour. A cake test with a skewer might have crumbs on it, but you don't want to see any batter. It's such a delicate cake that I never had one come out "clean".
Flip it out of the cake pan, remove parchment, enjoy it's wigglyness and eat while still warm. Which is easy!