Mix in Egg Yolks: Once the mixture has cooled, add half of the granulated sugar, egg yolks, and vanilla extract. Whisk until smooth and well combined.
Sift and Combine Dry Ingredients: Sift the cake flour and cornstarch into the mixture. Add the salt and whisk until the batter is smooth and free of lumps.
Whipping Egg Whites
Beat Egg Whites: In a separate clean, dry bowl, beat the egg whites with a hand mixer or stand mixer on medium speed until they become frothy. Add the cream of tartar and continue to beat until soft peaks form.
Add Sugar: Gradually add the remaining granulated sugar to the egg whites, beating on high speed until stiff peaks form. The meringue should be glossy and hold its shape.
Combining and Baking
Fold in Meringue: Gently fold one-third of the meringue into the cream cheese mixture to lighten it. Carefully fold in the remaining meringue in two additions, being careful not to deflate the mixture.
Pour and Smooth: Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.
Bake in a Water Bath: Place the cake pan into a larger baking dish. Pour hot water into the larger dish until it reaches halfway up the sides of the cake pan. This water bath will help the cake bake evenly and stay moist.
Bake: Bake in the preheated oven for about 60-70 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Turn off the oven and leave the cake inside with the door slightly ajar for another 10 minutes to prevent it from cooling too quickly and cracking.
Finishing Touches
Cool: Remove the cake from the oven and water bath. Let it cool completely in the pan on a wire rack.
Remove from Pan: Once cooled, carefully remove the cake from the pan. Dust the top generously with powdered sugar for a beautiful finish.
Continued on next page 👇(page 3)👇
