Preheat the oven to 340°F (lower to 320°F once the cake is in).

Add cream cheese to a large bowl and mix with a spatula until smooth.

Add butter to the cream cheese. Heat a pot of boiling water and place the bowl inside then whisk until the butter is melted & the cream cheese is warm.

Whisk in milk until combined and warm, then take the bowl out of the pot.

Sift in flour & cornstarch, and whisk gently to combine. Scrape edges with a spatula. Whisk the yolks into the cream cheese mixture one at a time.

In a separate bowl, beat the egg whites and lemon juice on medium-high speed.

After 30-40 seconds, add 1/3 of the sugar and keep beating for another 30 seconds, then add another 1/3, and repeat with the last until soft peaks form.

Add 1/3 of the egg whites to the cream cheese mixture and whisk it in gently.

Switch to a spatula and carefully fold in another 1/3 of the cream cheese mixture, then repeat with the remaining until everything is combined.

Prepare the cake form with a piece of parchment paper on the bottom of it, and butter the sides. Pour in the batter from high up over the spatula’s thin edge.

Place cake pan in a deep rectangular baking tray filled 1/4 to 1/3 with hot water.

Bake cake at 320°F for 20min. Open the oven door for 5-10s.

Continue baking at 230°F for 50min. Turn the oven off and let the cake rest inside the oven for another 10 minutes.

Gently tap around the mold for the cake to fall out. Brush honey or apricot jam to the top to make it look pretty. Enjoy!