Heavenly Soft Cheese Soufflé Cake | Umami Insider

Ingredients:
- 1 cup Cream Cheese (200g)
- 2/3 cup Milk
- 4 Egg Yolks
- 2 Tbsp Guranuated Sugar
- 1/3 cup Flour
- 1 Tbsp Cornstarch
- 1 Tbsp Lemon Juice
- 4 Tbsp Apricot or Marmalade Jam
- 1 Tbsp Water

For Meringue:
- ¼ cup Granuated Sugar
- 4 Egg Whites

For Cake Pan:
- 2-4 tsp Butter
- 2-4 tsp Granuated Sugar

Instructions:
1. This recipe uses a 7” loose based round cake pan. Spread the butter inside of the cake pan and line with parchment paper. It’s important to do this step so that the parchment paper won’t move while baking. Because the cake batter will rise, make sure to have side parchment paper at least 1 inch higher than the actual pan height. Place cake pan on top of aluminum foil so the bottom and side parts are completely covered. You can also use round aluminum take out pan instead of using aluminum foil to wrap around the cake pan.
2. Spread more butter inside of the parchment paper as well. Only spread butter on the side, not on the bottom. Make sure butter is spread evenly throughout. Sprinkle granulated sugar over the butter and remove any excessive sugar. Put it in the refrigerator. Make sure to do this step thoroughly. Without butter and sugar, the cake will break like this example below.
3. Separate egg yolk and egg whites (egg whites in a medium bowl). Cool egg whites until later in the refrigerator.
4. In a medium pot, heat milk and cream cheese over low heat. DO NOT bring it to boil. Once cream cheese dissolves, remove from heat and pour it into a medium bowl. Cool until you can put your finger in the milk mixture.
5. Add egg yolk into the milk mixture one by one and mix well. Add 2 Tbsp of sugar and mix more.
6. Sift in flour and cornstarch into the mixture. Once mixed, add lemon juice and mix.
7. Preheat oven to 320F. Boil water in a kettle.
8. Take out egg whites from the refrigerator to make meringue. Beat the egg whites with hand mixer over high speed.
9. Once white foam begins to form, add 1/3 of granulated sugar and keep beating on high speed. Repeat twice until all the sugar is in the meringue.
10. Keep beating until it forms firm peaks. Make sure you don’t over beat it.
11. Scoop ¼ of meringue and add it to the milk & cheese mixture and mix well.
12. Pour 1/3 of this new mixture into the bowl of meringue. Mix gently with spatula. Repeat twice until everything is mixed.
13. Slowly pour the batter into the cake pan. Hold the pan and gently shake side to side so the surface of the batter is flat. If you see bubbles on the surface, break them with toothpick.
14. Place cake pan onto the baking sheet. Pour hot water into the baking sheet. Put it in the oven and bake for 20 minutes. Make sure you have enough space above the cake pan as the batter will rise.
15. After 20 minutes, lower the temperature to 280F and bake for additional 40 minutes. Add hot water if the water inside vaporize. If it rises too much, place aluminum foil over the cake so the top part of the cake won’t burn. While you wait, heat up apricot jam and water in a small pot. Do not boil.
16. It’s done if you poke the cake with toothpick and nothing sticks to the toothpick. Take it out and cool the cake.
17. Brush warm apricot jam/water mixture on top of the cake. Let it cool for about 20 minutes. As it cools down, the cake will shrink down, making it easier for the parchment paper to come off.
18. Peel off the parchment paper and enjoy! It tastes even better if you rest the cake in the refrigerator overnight.