Homemade fluffy cake
Instructions:
First, sift the all-purpose flour and cornstarch into a mixing bowl. Set them aside, as these ingredients are key to this recipe.
Next, beat the cream cheese, butter, and milk in a separate bowl until smooth and creamy. Separate the egg whites from the yolks. Lightly whisk the yolks and add them to the creamy mixture along with the lemon juice. Mix well, then gradually add the sifted flour while stirring gently.
Now, preheat the oven to 302°F (150°C) and place a baking dish with water inside to prepare for a water bath. Line the bottom and sides of a round baking pan with parchment paper. Tip: Grease the pan with butter to help the parchment stick in place.
After that, beat the egg whites until they form stiff peaks. Gradually add the sugar while continuing to beat. Once the egg whites are ready, gently fold them into the batter in small portions to retain the airy texture.
Then, pour the batter into the prepared pan and place it in the water-filled baking dish. Bake in the oven at 302°F (150°C) for approximately 60 minutes.
Finally, check the cheesecake after 50 minutes by inserting a toothpick to see if it’s cooked through. If needed, bake a little longer. Once done, turn off the oven, slightly open the door, and let the cake cool inside to prevent sudden temperature changes that could cause it to deflate. Enjoy.
