1. Prep Your Pan

• Preheat oven to 320°F (160°C).

• Line an 8-inch round pan with parchment paper and lightly grease the sides.

• Wrap the pan in two layers of heavy-duty foil. Place it inside a larger roasting pan.

2. Melt and Mix

• In a heatproof bowl over simmering water (double boiler), combine cream cheese, butter, and milk. Whisk until smooth and lump-free. Remove from heat and cool 5 minutes.

3. Add Yolks and Dry Ingredients

• Whisk egg yolks into the cooled mixture one at a time.

• Add lemon juice.

• Sift cake flour and cornstarch into the bowl and whisk until smooth.

4. Make the Meringue

• In a clean, dry bowl, beat egg whites with cream of tartar (or salt) until soft peaks form.

• Gradually add sugar, one tablespoon at a time, and beat to stiff, glossy peaks.

5. Fold Batter

• Fold one-third of meringue into the yolk mixture to lighten it.

• Gently fold in the remaining meringue in two additions using a spatula. Rotate the bowl and fold carefully to keep air in the batter.

6. Bake in Water Bath

• Pour batter into prepared pan and tap gently to release large bubbles.

• Pour hot water into the roasting pan until halfway up the sides of the cake pan.

• Bake 60–70 minutes until golden, lightly springy, and slightly jiggly in the center.

7. Cool Gradually

• Turn off oven and open door slightly. Let cake sit inside 15 minutes.

• Remove cake and water bath. Cool completely on a wire rack.

• Chill in fridge at least 2–3 hours or overnight for best texture.