Ingredients
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250 gr Philadelphia Cream Cheese
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6 (118 gr) Egg Yolk(s)
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6 (264 gr) Egg White(s)
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140 gr Brown Sugar
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60 gr Unsalted Butter
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100 ml Whole Milk
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1 tbsp Lemon Juice
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2 tsp Lemon Zest
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60 gr Cake FlourIf not replace with 55 grs of All-Purpose Flour and 5grs of corn starch.
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20 gr Cornstarch
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1/4 tsp Salt
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1/4 tsp Cream of Tartar
Directions
Steps
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1
Done
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Pre-heat oven to 200°C / 392°F. |
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2
Done
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Grease a 20 x 7.5 cm (8″ x 3″) cake pan with butter, line bottom with baking or parchment paper. |
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3
Done
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Whisk 250 gr of Philadelphia cream cheese till smooth over a warm water bath. |
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4
Done
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Add 6 egg yolks and whisk. |
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5
Done
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Add half the brown sugar (70 gr) and whisk. |
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6
Done
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Warm 100 ml of whole milk and 60 gr of unsalted butter in microwave (high, 1 min) or stove, whisk into batter. |
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7
Done
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Add 1/4 tsp of salt, 1tbsp of lemon juice, 2 tsp of lemon zest, and whisk. |
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8
Done
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Remove from the water bath, sift 60 gr of cake flour and 20 gr of corn starch and fold into mixture. After adding flours and before folding into meringue, batter should be a little warm, about 40-50 °C / 104-122 °F. |
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9
Done
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In a separate bowl whisk 6 egg whites at low speed till foamy. |
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10
Done
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Add 1/4 tsp of cream of tartar to foamy egg whites and beat at high speed till bubbles become very small but still visible. |
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11
Done
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Gradually add 70 gr of brown sugar and beat with egg whites till soft peaks. |
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12
Done
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Gently fold egg whites into batter 1/3 at a time. Make sure both batter and egg whites are well incorporated and come together. |
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13
Done
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Pour into the cake pan (Use a 1-piece punch out cake pan, not springform pan or any other seamed pan) about 15 mm (1/2″) from the rim and tap the pan on the counter to release air bubbles. |
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14
Done
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Prepare hot water bath using a roasting pan of about 5 cm (2") high and at least 28 cm (11") diameter. Place a small towel on it to act as a layer of thin insulation for the cake pan so that the bottom is well protected from direct heat. Fill hot water to about 2.5 cm (1") high after placing the cake pan on the roasting pan and send it into the oven. |
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15
Done
18 minutes
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Bake with water bath on the bottom most rack in a preheated 200°C / 392°F oven for 18 minutes. |
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16
Done
30 minutes
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Lower temperature to 140°C / 284°F for another 30 minutes while keeping the door closed. |
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17
Done
30 minutes
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Turn off the oven and leave the cake in the closed oven for another 30 minutes. |
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18
Done
30 minutes
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(Optinal for a jiggling cake) Remove water bath and open the door of the oven slightly at the end of the baking for another 30 minutes for the cake to cool. |
