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1
Add the milk, and small pieces of torn up cheese into a small saucepan.
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2
Heat it up over medium-low heat until right before it starts to boil.
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3
When the cheese has melted, mix well with a wooden spatula.
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4
Let the mixture cool down.
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5
Separate the egg yolks and egg whites.
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6
Add the egg whites, 1/2 of the sugar into a bowl, and whip into a firm meringue.
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7
Add the egg yolks and the remaining sugar into a separate bowl, and mix with a whisk.
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8
Add the Step 1 mixture, and mix well.
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9
Sift the cake flour into the Step 4 bowl, and mix well with the whisk.
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10
Add the lemon juice as well, and mix well.
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11
Add 1/3 of the Step 3 meringue into the Step 5 bowl, and mix well with the whisk.
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12
Add the remaining meringue, and mix well with a spatula.
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13
Pour the batter into a cake pan lined with parchment paper.
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14
Place it in a baking sheet filled with hot water in the preheated oven, and bake for about 50 minutes at 160C.
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15
Cover with aluminium foil halfway through so that it won't get burned.
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16
If you don't mix the mixture really well during Step 6, it will separate into 2 layers, so please be careful.
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17
If you are using a cake pan with removable bottom, the hot water will come into the pan while steam-baking in a water bath during Step 8, so please cover the bottom with aluminium foil and bake.
