𝘿𝙞𝙧𝙚𝙘𝙩𝙞𝙤𝙣𝙨:
1. Preheat the oven to 325°F (165°C). Grease and line the bottom of a 9-inch round cake pan with parchment paper.
2. In a large bowl, whisk together the egg yolks and sugar until pale and creamy.
3. Add the cream cheese and melted butter to the bowl. Mix well until smooth and well combined.
4. Gradually add the milk to the mixture, stirring continuously.
5. Sift the cake flour and cornstarch into the bowl. Mix until just combined, ensuring no lumps remain.
6. In a separate clean bowl, beat the egg whites and cream of tartar using an electric mixer until stiff peaks form.
7. Gently fold the beaten egg whites into the cake batter until fully incorporated.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Place the cake pan in a larger roasting pan. Fill the roasting pan with hot water to create a water bath.
10. Bake in the preheated oven for about 50-60 minutes or until the cake is golden brown and set in the center.
11. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.