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Pre-heat oven to 200°C / 392°F (Top and bottom heat, no fan force), at least 20 minutes before sending your cake batter into the oven for baking.
Grease 8″ x 3″ cake pan with butter, line bottom with baking or parchment paper
Whisk cream cheese till smooth over a warm water bathAdd yolks and whiskAdd half the sugar (70 gram) and whiskWarm milk and butter in microwave (high, 1 min) or stove, whisk into batterAdd salt, lemon juice, lemon zest, and whiskRemove from the water bath, sift cake flour and corn starch and fold into a mixture
Whisk egg whites at low speed till foamyAdd cream of tartar and beat at high speed till bubbles become very small but still visibleGradually add the balance of 70 gram of sugar and beat till soft peaks
Fold whites into batter ⅓ at a time
Pour into the cake pan and tap the pan on the counter to release air bubbles
Bake with water bath on the bottommost rack in a preheated 200°C / 392°F for 18 mins, then lower to 140°C / 284°F for another 30 mins (let the heat in the oven to drop gradually with the door closed) and turn off the oven and leave the cake in the closed oven for another 30 mins. Remove water bath and open the door of the oven slightly at the end of the baking for another 30 mins for the cake to cool.