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1
Soften the cream cheese on a double boiler or on low in a microwave.
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2
Add half of the granulated sugar and mix to get rid of lumps.
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3
Add 2 egg yolks into Step 1 and mix.
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4
Add heavy cream into Step 2 and mix.
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5
Add the lemon juice.
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6
Whip the egg whites lightly with a hand mixer, and add the rest of the granulated sugar.
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7
Whip on high until peaks form, when the tip flops over, it's done.
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8
Sift in the cake flour into Step 3 and mix in.
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9
Add half of the egg whites from Step 4 into Step 5 and mix.
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10
When well mixed, add the remaining egg whites.
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11
You can use a spatula or whisk.
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12
Pour the batter into parchment paper lined pans.
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13
Rap the pan against your workspace to pop trapped air bubbles.
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14
Bake about 50 minutes in a water bath in a 160C oven.
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15
It will rise to double in size, but will deflate back its original size when it has cooled.
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16
Leave it to cool in the mold, cover with plastic wrap and chill in the refrigerator for half a day.
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17
Brush the surface with jam, and chill before enjoying.
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18
It will fall apart if you cut it with a knife, so be careful!
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19
It might be better to slice it with a string.
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20
Or just enjoy as is.
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21
It will take about 55 minutes to bake in an 18 cm round pan.
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22
Just in case.
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23
It will be best to use cream cheese that is made only of milk and cream.
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24
Don't use flavored ones or the type with other ingredients mixed in.
