Introduction
This light and fluffy cake showcases the delicate flavors of cream cheese and butter, resulting in a luxurious dessert that’s perfect for special occasions or a comforting treat. Using a water bath technique ensures even baking and helps keep the cake moist. This 8-inch cake is not just a visual delight but also a delight to the palate, producing a wonderfully airy texture that melts in your mouth.
Detailed Ingredients with measures
– 8 oz cream cheese (room temperature)
– ¼ cup unsalted butter
– ½ cup whole milk
– 6 large eggs (separated)
– ¼ cup sugar (for yolk batter)
– ¼ cup sugar (for egg whites)
– ¼ cup cake flour
– 2 tbsp cornstarch
– Pinch of salt
– 1 tsp lemon juice or zest (optional)
Prep Time
Approximately 20 minutes.
Cook Time
About 70 minutes.
Total Time
Around 4 hours and 20 minutes, including cooling time.
Yield
1 (8-inch) cake.
Directions
1. **Preheat & Prep:** Preheat the oven to 300°F. Line the bottom of a round cake pan with parchment paper. Wrap the outside of the pan with foil to prevent water from seeping in during the water bath.
2. **Melt Ingredients:** In a double boiler, melt the cream cheese, butter, and milk together, stirring until smooth. Allow the mixture to cool slightly.
3. **Prepare Batter:** Once cooled, whisk in the egg yolks, ¼ cup sugar, cake flour, cornstarch, and a pinch of salt. Add lemon zest if desired for added flavor.
4. **Whip Egg Whites:** In a separate bowl, beat the egg whites until foamy. Gradually add the remaining ¼ cup sugar and continue beating until soft peaks form.
5. **Combine Mixtures:** Gently fold the whipped egg whites into the yolk mixture in three additions, being careful not to deflate the batter.
6. **Bake in Water Bath:** Pour the batter into the prepared cake pan. Place the pan into a larger baking dish and fill the larger dish with hot water halfway up the sides of the cake pan. Bake for approximately 70 minutes, or until the top is golden and the cake has a slight jiggle.
7. **Cool Gradually:** Turn off the oven and leave the oven door slightly open. Let the cake cool inside the oven for 15–20 minutes before removing. Then, refrigerate the cake for at least 4 hours before serving.
Detailed Directions and Instructions
Preheat & Prep
Preheat the oven to 300°F. Line the bottom of an 8-inch round cake pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
Melt Ingredients
In a double boiler, melt together the cream cheese, unsalted butter, and whole milk, stirring continuously until the mixture is smooth and fully combined. Allow this mixture to cool slightly before proceeding.
Prepare Batter
Once the melted mixture has cooled, whisk in the egg yolks, ¼ cup sugar, cake flour, cornstarch, and a pinch of salt until well combined. If using, add the lemon zest or lemon juice at this stage for additional flavor.
Whip Egg Whites
In a separate mixing bowl, beat the egg whites until they become frothy. Gradually add the remaining ¼ cup sugar while continuing to beat the egg whites until soft peaks form.
Combine Mixtures
Gently fold the whipped egg whites into the yolk mixture in three additions. Take care to fold slowly and gently to avoid deflating the whipped egg whites.
Bake in Water Bath
Pour the combined batter into the prepared cake pan. Place this pan into a larger baking dish and carefully fill the larger dish with hot water until it is halfway up the sides of the cake pan. Bake the cake for approximately 70 minutes, or until the top is a golden brown and the cake has a slight jiggle.
Cool Gradually
Once baked, turn off the oven and leave the door slightly ajar. Allow the cake to cool inside the oven for about 15–20 minutes before removing it. After that, refrigerate the cake for a minimum of 4 hours before serving.
Notes
Room Temperature Ingredients
Make sure the cream cheese and butter are at room temperature to ensure a smooth batter without lumps.
Water Bath Importance
Using a water bath helps prevent the cake from drying out and aids in achieving a silky, custard-like texture.
Cooling Process
Do not skip the gradual cooling process, as it helps prevent the cake from cracking and gives it a better overall texture.
Storage
Store the cake in the refrigerator if not consumed immediately. It is best enjoyed cold, as it enhances the flavor and texture.
Cook techniques
Double Boiler Technique
Using a double boiler allows for gentle heating of ingredients like cream cheese and butter, preventing them from burning or curdling. This technique is essential for achieving a smooth and creamy mixture.
Whipping Egg Whites
When whipping egg whites, start with clean, dry equipment to ensure they whip up properly. Beat until foamy, then gradually add sugar, which stabilizes the egg whites and helps form soft peaks, crucial for a light and airy cake.
Folding Techniques
When combining whipped egg whites with the yolk mixture, use a gentle folding motion. This helps retain air in the batter and prevents it from collapsing, ensuring a fluffy texture in the final cake.
Baking in a Water Bath
Baking in a water bath (bain-marie) provides a moist environment that helps the cake cook evenly and prevents the top from cracking. It also offers gentle heat that helps the cake rise gradually.
Cooling Gradually
Allowing the cake to cool in the oven with the door ajar helps prevent sudden temperature changes that could cause the cake to sink or crack. This step ensures a stable structure before refrigerating.
FAQ
Can I substitute cream cheese with something else?
Yes, you can use mascarpone cheese or ricotta cheese as alternatives, but the flavor and texture may differ slightly.
What can I use instead of cake flour?
You can substitute all-purpose flour, but for a lighter texture, consider adding a tablespoon of cornstarch for every cup of all-purpose flour.
How do I know when the cake is done baking?
The cake should have a golden top and a slight jiggle in the center. A toothpick inserted should come out clean or with a few moist crumbs.
Can I leave out the lemon juice or zest?
Yes, you can omit it if you prefer a milder flavor, but including it can enhance the overall taste of the cake.
How long can the cake be stored in the refrigerator?
The cake can be stored in the refrigerator for up to 4 days. Be sure to cover it to prevent it from absorbing other odors.
Conclusion
This creamy and airy cake recipe showcases the delightful combination of cream cheese and egg whites, resulting in a light and rich texture. Perfect for special occasions or as a comforting dessert, it’s a treat that will impress your guests with its beautiful, golden finish and subtle flavors.
More recipes suggestions and combination
Chocolate Cream Cheese Cake
Add melted dark chocolate to the cream cheese mixture for a rich chocolate flavor. Top with chocolate ganache for an extra indulgence.
Citrus Flavored Variation
Incorporate orange zest alongside lemon zest for a vibrant citrus flavor, enhancing the freshness of the cake.
Berry Swirl Cake
Fold in pureed strawberries or raspberries into the batter before baking for a fruity swirl and added moisture.
Matcha Green Tea Cake
Mix matcha powder into the egg yolk batter for a green tea twist, offering a unique flavor profile and stunning color.
Almond Cake
Substitute a portion of the cake flour with almond flour and add almond extract for a nutty flavor that pairs beautifully with cream cheese.
