🧾 Ingredients:
- 250g cream cheese (very soft)
- ¼ cup (60ml) milk
- 50g butter
- 4 eggs (separated, room temp)
- ½ cup (100g) sugar (split in half)
- ½ cup (60g) cake flour (well sifted)
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- ½ tsp lemon juice or vinegar
👩🍳 Instructions:
1. Ultra-Smooth Base
- Melt cream cheese, milk, and butter over a water bath.
- Whisk until silky smooth (no lumps at all).
- Let cool slightly, then whisk in egg yolks, vanilla, and lemon juice.
2. Sift for Lightness
- Sift flour + cornstarch directly into batter.
- Mix gently until smooth and airy.
3. Perfect Meringue (KEY 🔥)
- Beat egg whites until foamy.
- Gradually add sugar.
- Stop at soft peaks (when it gently folds over).
👉 This step is the secret to “fluffy perfection”
4. Gentle Folding
- Fold meringue into batter in 3 parts.
- Use slow, circular motions—don’t rush.
5. Bake with Steam
- Pour into lined muffin cups.
- Tap tray lightly to remove big air bubbles.
- Place in a hot water bath.
- Bake at 150–160°C for 25 minutes.
6. Slow Cooling Magic
- Turn off oven, crack door open.
- Leave inside 15–20 minutes.
👉 Prevents collapse and keeps them tall & fluffy
✨ Pro Tips for MAX Fluffiness:
- Room temperature eggs = better volume
- Don’t overbeat meringue (stiff peaks = dense cake)
- Always use a water bath
- Fold gently—air = fluff ☁️
