3. Make Meringue
In a clean, dry bowl, beat egg whites with cream of tartar (or lemon juice).
When foamy, gradually add sugar, continuing to beat until you get stiff peaks (but not dry).
4. Fold Meringue into Batter
Gently fold ⅓ of the meringue into the cream cheese mixture to lighten it.
Then fold in the remaining meringue in two parts, using a spatula in a “J” motion to keep the batter airy.
5. Bake in Water Bath
Pour the batter into your lined pan.
Tap gently to remove air bubbles.
Place the cake pan into a larger tray filled with hot water (~1 inch deep).
Bake at 150°C (302°F) for 70–75 minutes, or until the top is golden and a skewer comes out clean.
6. Cool Gradually
Turn off the oven. Leave the door slightly open and let the cake cool inside for 15 minutes (prevents collapsing).
Remove from oven and water bath.
Let it cool completely before removing from the pan.
🎉 Tips for Success:
Use room temperature ingredients.
Be gentle when folding the meringue to preserve the fluffy texture.
Avoid overbeating egg whites (they’ll separate or collapse).
Chill the cake before serving for best texture.
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