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Recipe details are AI-generated from the video and may contain errors — for reference only.
Place 160g cream cheese into a glass mixing bowl and mash and smooth it out with a spatula until creamy.
Watch out
Make sure the cream cheese is softened at room temperature, otherwise it will remain lumpy and difficult to smooth out.
Handle hot water and pots carefully to avoid steam burns.
Add 20g unsalted butter to the cream cheese. Place the bowl over a pot of hot water for a double boiler setup and whisk until the butter melts completely and blends into the cream cheese.
local_fire_departmentmedium heat for double boilerWatch out
Do not let boiling water touch the bottom of the bowl directly, otherwise the cheese will curdle from excessive heat.
Pour 50ml milk into the mixture and whisk thoroughly until completely smooth, homogeneous, and flowing in a ribbon.
local_fire_departmentmedium heat for double boilerWatch out
Pour milk gradually while whisking to prevent lumps from forming.
Sift 40g cake flour through a fine mesh strainer into the mixture, then whisk continuously until the batter is smooth with no visible flour lumps.
Watch out
Do not overmix or the flour will develop gluten, making the cake tough.
Wash hands thoroughly after handling raw eggs to prevent salmonella cross-contamination.
Separate 4 eggs into yolks and whites. Add the 4 egg yolks to the batter and whisk until fully blended into a smooth, pale yellow batter.
Watch out
Separate the eggs carefully to ensure no yolk contaminates the whites, otherwise the meringue will fail to whip.
Pour the 4 egg whites into a clean bowl, add 0.25tsp lemon juice, and whip with an electric mixer. Gradually add 80g sugar in three batches while beating continuously until the meringue is glossy, smooth, and forms firm peaks with bent tips.
Watch out
Ensure the bowl is completely clean and oil-free, otherwise the egg whites will not whip properly and remain liquid.
Add a portion of the meringue to the cheese batter and gently fold in with a spatula and whisk, then pour the mixture back into the remaining meringue bowl and gently whisk and fold everything together until homogeneous, pale yellow, and airy with no streaks.
Watch out
Fold gently using a cutting and folding motion, otherwise vigorous stirring will deflate the meringue and cause the cake to sink and become dense.
Handle boiling water and hot ovens with caution to prevent severe burns.
Place parchment paper inside a round cake pan, pour the batter smoothly into the pan, and level the surface with a spatula. Pour hot water from a kettle into the outer large baking tray for a water bath, then bake at 160℃ for 20 minutes until the surface turns golden brown.
local_fire_department160℃Watch out
Tap the cake pan gently on the counter before baking to release large air bubbles, otherwise big cavities will form inside the cake.
Wait for 5 seconds, then adjust the oven temperature dial to 110℃ and bake at 110℃ for 60 minutes until the cake is fully baked, fluffy, and set throughout.
local_fire_department110℃Watch out
Do not open the oven door frequently during baking, otherwise the sudden temperature drop will cause the soufflé cake to collapse.
Handle hot baking pans with thick oven mitts to avoid severe burns.
Wearing red oven mitts, take the cake pan out of the oven, invert and unmold the cake cleanly onto a plate, peel off the parchment paper gently, flip the cake upright onto a dark wooden serving board, and brush 1tbsp honey over the top surface with a blue silicone brush for a shiny, glossy glaze.
Watch out
Unmold the cake carefully while warm so it doesn't stick to the pan, but do it gently to avoid breaking its delicate structure.
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