Before making the batter, wet a sheet of parchment paper with water to soften it, wring/wipe off any excess moisture completely, and line the 15cm cake pan with it.

Softens the cream cheese (300g). Target temperature: 23–26°C (73–79°F).

Add granulated sugar (100g) and knead with the rubber spatula until the mixture becomes smooth and glossy.

Add sour cream (100g) and mix with the spatula. Target temperature: 15–18°C (59–64°F).

Prepare the eggs: Crack 180g of whole eggs into a separate bowl and gently whisk without whipping or incorporating air. Target temperature: 23–26°C (73–79°F).

Add half of the egg mixture into the cream cheese batter (from Step 3) and mix with the rubber spatula.

Add the remaining egg mixture and mix gently with the spatula.

Incorporate the rice flour (12g): Measure the rice flour in a small bowl, add a small portion of the batter to it, and mix well first before returning it to the main batter.

Add heavy cream (200g) and mix gently with the rubber spatula. Target temperature: 15–18°C (59–64°F).

Once you are done using the microwave, preheat the oven to 250°C (480°F).

Strain the batter through a fine-mesh sieve and pour it into the prepared pan.

Remove air bubbles: Tap the pan gently on the counter to release trapped air (be careful not to spill). If small bubbles remain on the surface, swirl a bamboo skewer around to pop them.

Bake at 250°C (480°F) for 26–28 minutes. Tip for even browning: Bake for 14 minutes, open the oven, rotate the baking sheet 180 degrees, and continue baking for the remaining time.

Cooling: Take the pan out of the oven and let it cool completely on the baking sheet at room temperature. Once cooled, refrigerate overnight.

Slicing: Warm a sharp knife in hot water (around 50°C / 122°F), wipe off the water with a towel, and slice. Wipe the blade clean and re-warm it.