Directions:
1. Preheat oven to 320°F (160°C). Line the bottom and sides of an 8-inch round cake pan with parchment paper. Wrap the outside with foil to create a water bath barrier.
2. In a small saucepan, melt cream cheese, milk, and butter over low heat. Stir until smooth. Remove from heat and let cool slightly.
3. Add vanilla, then whisk in the egg yolks one at a time. Sift in flour and cornstarch. Whisk until smooth and set aside.
4. In a clean bowl, beat egg whites and cream of tartar until frothy. Gradually add sugar and beat to stiff peaks.
5. Gently fold 1/3 of the meringue into the yolk mixture to lighten it, then fold in the rest in two batches. Use a spatula and avoid overmixing.
6. Pour the batter into the prepared pan and tap to remove air bubbles.
7. Place the pan in a larger roasting tray and fill the tray with 1 inch of hot water.
8. Bake in the water bath for 50–60 minutes, or until golden and set. Turn off oven and leave the cake inside with the door slightly open for 10 minutes to prevent collapsing.
9. Remove from oven and chill completely before removing from the pan.
10. Dust with powdered sugar and top with whipped cream before serving.
Prep Time: 25 minutes | Baking Time: 60 minutes | Chill Time: 2 hours | Total Time: 3 hours 25 minutes
Kcal: 210 kcal | Servings: 8 slices
Tips & Serving Suggestions:
– Use cake flour for an extra fine crumb.
– Chill the cake for firmer texture or enjoy slightly warm for a softer soufflé feel.
– Serve with berries or fruit compote for a tangy contrast.
– Store covered in the fridge for up to 3 days.
Conclusion:
Japanese cream cheese soufflé cake is a pillowy-soft dessert that’s as elegant as it is light. With its delicate texture and subtle sweetness, it’s sure to impress and delight with every bite.
