Step 1: Prep the Oven and Pan
Preheat your oven to 120°C (top and bottom heat, convection fan turned OFF). Grease an oval cake pan (21 x 10 x 5 cm) with melted butter and line both the bottom and sides with parchment paper, ensuring the paper extends about 1 cm above the rim. Place a deep roasting tray on the middle oven rack and fill it with 1–2 cm of hot water to prepare for the water bath (bain-marie).
Step 2: Melt the Cheese Base
Combine the MG CREAM CHEESE, butter, and ANKLY UHT WHIPPING CREAM in a saucepan over medium-low heat. Whisk gently and continuously. As soon as the butter is fully melted, immediately remove the pan from the heat. Continue whisking off the heat until the cream cheese completely dissolves, creating a smooth, glossy, and slightly thick liquid base.
Step 3: Mix the Batter and Strain
Sift the all-purpose flour and cornstarch directly into the warm cheese mixture, then use a balloon whisk to mix until fully incorporated and lump-free. Add the egg yolks one by one, whisking in a single direction until smooth. Strain the entire mixture through a fine-mesh sieve into a bowl to remove any remaining lumps. Add 1 tsp of vanilla extract and fold gently with a silicone spatula to prevent air bubbles from forming.
Step 4: Whip the Egg Whites (Meringue)
Using an electric mixer on medium-low speed, beat the egg whites for about 30 seconds until fine, soapy bubbles form. Divide the 60g of sugar into three parts; slowly add each part while continuing to beat (about 20–25 seconds per addition). Once all the sugar is incorporated, keep whipping for another 1 to 1.5 minutes until the meringue reaches soft peaks—the surface should be glossy and flexible, forming a gentle, curved hook when the beaters are lifted. Do not whip to stiff peaks, as this will cause the cake surface to crack during baking.
Step 5: Fold the Batter
Scoop 1/3 of the meringue into the yolk-cheese mixture and whisk gently to loosen the batter. Then, pour this mixture back into the bowl containing the remaining meringue. Use a spatula to fold gently (sweeping down to the bottom of the bowl and folding upward) until the color is completely uniform. Pour the batter into the lined pan. Run a bamboo skewer in a spiral pattern through the batter to pop large air bubbles, and firmly tap the pan against the counter 4–5 times before baking.
Step 6: Two-Stage Water Bath Baking
Place the cake pan into the preheated hot water bath inside the oven.
- Stage 1: Bake at 120°C for 60 minutes to allow the cake to cook through and rise slowly.
- Stage 2 (Browning): Increase the temperature to 150°C and bake for an additional 5 to 7 minutes until the top turns a beautiful, glossy golden brown.
Step 7: Cool and Unmold
Turn off the oven. Prop the oven door open for about 7–10 seconds to release the intense initial heat, then close it completely. Let the cake sit inside the turned-off oven for another 10 minutes to prevent thermal shock, which causes sudden shrinking or collapsing. Remove the pan from the oven, gently tap the sides, and carefully lift the parchment paper to unmold the cake while it is still warm.
