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Recipe details are AI-generated from the video and may contain errors — for reference only.
Pour warm water into a square baking pan, place it on the lower rack of the oven, and preheat the oven to 320°F/160°C.
Watch out
The warm water for the water bath must be placed in the bottom of the oven to preheat, otherwise insufficient pan temperature will affect the baking of the cake.
Prepare 6 large eggs, carefully separate the egg yolks from the whites, and place them into two clean, dry large bowls.
Watch out
When separating egg whites, no trace of egg yolk must be mixed in, otherwise the whites will not whip properly.
Be careful of steam burns when heating over a hot water bath, and wear oven mitts when moving hot pots.
Heat some water in a large pot. Once boiling, turn to the lowest heat. Place 60g milk, 50g butter, and 160g cream cheese in a bowl over the hot water, whisking constantly until completely melted and smooth, then remove from heat.
local_fire_departmentLowest heatWatch out
The heat must be kept to the lowest when heating over a water bath, otherwise excessive temperature will cause the cream cheese to separate.
Add the 6 separated egg yolks into the cheese mixture and mix well. Then use a hand-held electric mixer to beat for 2 to 3 minutes until completely emulsified.
Watch out
The cheese mixture must not be too hot when adding the egg yolks, otherwise the yolks will scramble.
Sift 50g cake flour through a sieve into the egg yolk and cheese mixture, and whisk well until the flour is completely incorporated and lump-free.
Watch out
The flour must be sifted, otherwise it will easily form lumps, affecting the smooth texture of the cake.
Add 10g white vinegar to the bowl with 6 egg whites and whip with an electric mixer. When large bubbles form, add 75g sugar in batches, and continue whipping until a slightly stiff medium peak is formed, where lifting the mixer leaves curved peaks.
Watch out
Sugar must be added in batches, and do not over-whip to stiff peaks, otherwise it will easily cause the batter to develop gluten or crack during mixing.
Add the whipped meringue to the egg yolk cheese mixture in three additions, folding gently with a spatula until completely combined and smooth.
Watch out
Folding must be gentle and quick using a cutting and folding motion, otherwise it will deflate the meringue and prevent the cake from rising.
Thick oven mitts must be worn when putting in and taking out the baking pan to avoid touching the hot oven walls and causing severe burns.
Take a 7-inch baking pan lined with parchment paper at the bottom. Pour the mixed cake batter into the pan, tap a few times to release large air bubbles, and smooth the top with a spoon. Cover the top with aluminum foil, place it on the lower rack of the preheated oven, bake at 300°F/150°C for 1 hour; remove the foil after 1 hour and bake for another 20 minutes; finally turn on the broiler for 2-3 minutes to color the top.
local_fire_department300°F/150°CWatch out
Aluminum foil must cover the top for the first hour to prevent burning, and you must watch closely during the final broiling to prevent over-browning.
After the cake comes out of the oven, remember to drop the pan once, then cool it on its side. Once cooled, shake gently, use a small knife to loosen the sides, remove the cake, peel off the bottom paper, and flip it right-side up to serve.
Watch out
The cake must be completely cooled before unmolding, otherwise the warm cake is too soft and will easily break.
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