Baking Instructions

• Preheat the oven to 200°C / 392°F (Top and bottom heat, no fan force) for at least 20 minutes before baking your cake batter.
• Grease an 8" x 3" cake pan with butter, and line the bottom with baking or parchment paper.
• Whisk cream cheese in a large bowl till smooth over a warm water bath. Add yolks and whisk. Add half the sugar (70 grams) and whisk. Warm milk and butter in the microwave and whisk into batter. Add salt, lemon juice, lemon zest and whisk. Remove from the water bath, sift cake flour and corn starch, and fold into a mixture.
• Whisk egg whites at low speed till foamy. Add cream of tartar and beat at high speed till bubbles become very small but still visible. Gradually add the balance of 70 grams of sugar and beat till soft peaks.
• Fold whites into batter ⅓ at a time.
• Pour into the cake pan and tap the pan on the counter to release air bubbles.
• Bake with a water bath on the bottommost rack in a preheated 200°C / 392°F for 18 mins, then lower to 140°C / 284°F for another 30 mins. Let the heat in the oven drop gradually with the door closed, then turn off the oven and leave the cake in the closed oven for another 30 mins. Remove the 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.