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1
Put the cream cheese in a heat-resistant container and cover loosely with cling film.
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2
Put it in a 500 W microwave for 1 minute to soften.
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3
Heat milk a little by either leaving out to room temperature or heating in a 500 W microwave for 30 seconds.
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4
Break apart the cream cheese with a whisk and stir until smooth.
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5
Continue stirring, adding the milk a little at a time.
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6
Mix well and once creamed together, add the sugar in 2 batches.
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7
Stir thoroughly after each addition.
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8
Add the egg yolks one at a time, stirring after each addition.
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9
Put the egg whites back in the fridge to chill.
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10
After stirring in the 3 yolks, add the pancake mix and stir well with a whisk.
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11
Add lemon juice all at once and whisk in quickly.
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12
For a vanilla scent, add vanilla oil (or extract).
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13
In a separate bowl, pour in the egg whites and use an electric mixer to form soft peaks that adhere to the blade.
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14
Add the sugar in 2-3 parts and whip vigorously after each time.
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15
If stiff peaks form when you lift the whisk from the mixture, and it doesn't lose shape when you tip the bowl, the meringue is ready.
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16
Preheat the oven to 180C.
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17
Add 1/3 of the meringue mixture to the cream mixture from and mix well.
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18
Pour in the rest of the meringue, and being careful not to knock out too much air, briskly mix with a rubber spatula until evenly incorporated.
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19
Pour the mixture into a cake pan lined with parchment paper and tilt the pan until the mixture is distributed evenly.
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20
Bake for 40 minutes at 180C.
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21
Take it out of the oven and leave to cool.
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22
You're done!
