| 1. |
Beat egg yolks in a large bowl. Set aside. Melt butter in a saucepan, add cream cheese and milk. Remove from heat and let it cool.
|
| 2. |
Slowly drizzle the mixture into the egg yolks. Stir well until well combined. Add self-raising flour and cornstarch, mix well and make sure there are no lumps. |
| 3. |
Beat the white eggs with a hand mixer until soft peak forms in a separate large bowl and slowly add white sugar continue mixing until foamy and soft peak forms. |
| 4. |
Combine both mixtures by folding gently until well incorporated. |
| 5. |
Grease the baking pan and put the mixture and cook for 25 minutes at 160°C. Then reduce heat to 140°C and cook further for 55 minutes. |
| 6. |
Let the cake cool down for a bit before slicing. |
