Cloud Cake

Cloud Cake
Ingredients:
200g (7 oz) cream cheese, softened
50g (3 tbsp) unsalted butter, softened
100ml (7 tbsp) milk
4 large eggs, separated
70g (⅓ cup) granulated sugar
40g (⅓ cup) cake flour
10g (1 tbsp) cornstarch
1 tsp vanilla extract
Powdered sugar, for dusting (optional)

Instructions:
Preheat Oven:
Preheat your oven to 320°F (160°C). Lightly grease an 8-inch (20 cm)
round cake pan and line the bottom with parchment paper. Wrap the
outside of the pan with foil to prepare for a water bath.

Blend the Batter:
In a blender, combine cream cheese, butter, milk, egg yolks, vanilla
extract, cake flour, and cornstarch. Blend until completely smooth.
Whip the Egg Whites:
In a clean, dry bowl, beat egg whites on medium speed until foamy.
Gradually add granulated sugar and continue beating until stiff peaks
form.

Combine Mixtures:
Gently fold the whipped egg whites into the blended batter in three
additions. Use a spatula to fold carefully without deflating the
mixture.

Prepare Water Bath:
Pour the batter into the prepared cake pan. Place the pan inside a
larger baking dish and pour hot water into the outer dish to reach
halfway up the sides of the cake pan.

Bake:
Bake in the preheated oven for 45-50 minutes, or until the top is
golden and the cake jiggles slightly in the center.

Cool Gradually:
Turn off the oven, leave the door slightly ajar, and let the cake sit
inside for 15 minutes. Remove from oven and cool completely at room
temperature before removing from the pan.
Finish:
Dust with powdered sugar before serving, if desired.