Step 1

Pre-heat the oven to 160C (320F). (note 2)

Step 2

Grease the bottom and the side of the cake pan with butter (not in ingredients) and line the bottom with baking paper (note 3).

Step 3

If the cake pan has a loose bottom, cover the bottom and side of the cake pan with large aluminium foil (or a disposable round aluminium tray) so that the foil continuously covers the bottom and the side to just below the rim.

Step 4

Add cream cheese in a bowl and whisk over water bath (not too hot) to soften the cream cheese. Add butter and whisk until the mixture becomes creamy with no lumps.

Step 5

Remove the bowl from the water bath and add the remaining Batter ingredients one by one in the order of the ingredients list. Mix every time an ingredient is added. Mix well until the colour of the batter becomes consistent.

Step 6

In a new bowl, add egg whites and beat until they become foamy.

Step 7

Add sugar in 3-4 batches while beating the egg whites fast. Beat until soft peaks form (note 4).

Step 8

Add a third of the meringue to the batter and fold gently using a spatula until white meringue mixes into the batter.

Step 9

Now transfer the batter to the meringue bowl and fold gently until the trace of the white meringue disappears.

Step 10

Pour the batter into the cake pan. Drop the pan from 10cm (4") high few times to remove air bubbles.

Step 11

Place the cake pan in a deep baking tray or a large non loose-base cake tin. Fill hot water to 1.5cm (⅝") high (water bath).

Step 12

Place an oven tray/baking tray on the middle rack of the oven, place the water bath tray with the cake pan inside and bake for 20 minutes.

Step 13

Reduce the heat to 140C (284F) and bake further 40 minutes.

Step 14

Turn off the oven and leave the cake in the oven for 30 minutes (note 5).

Step 15

Insert a thin bamboo stick in the middle of the cake. If it comes out dry, the cake is cooked. If still slightly wet, turn the oven on to 160C (320F) and cook for 5-10 minutes.

Step 16

Remove the cake from the water bath and gradually cool the cake down for further 20 minutes in the oven by slightly leaving the oven door by sticking the oven mitt or a cloth to the door (note 6).

Step 17

Remove the cake from the cake tin and place the cake on a rack to cool down to room temperature.

Step 18

Better to be served after chilling it in the fridge. (note 7)