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Prepare all ingredients that have been pre-weighed
Set the oven to top & bottom heat (no fan)
Fill a tray with room-temperature water (about 1 cm high), place it in the oven, and preheat to 120°C
In a saucepan, add milk, cream cheese, and butter. Heat over low to medium heat, stirring until fully melted and smooth
Off the heat, then add cornstarch and all-purpose flour. Stir until well combined
Add egg yolks, mix until smooth, then set aside
In a separate bowl, beat egg whites with a hand mixer until foamy. Gradually add sugar and continue mixing until soft peaks form
Gently fold the meringue into the cream cheese batter in batches using a whisk. Do not overmix — we want a light, airy batter that won't deflate
Line the bottom of an 18 cm pan with parchment paper, then pour in the batter
Bake at 120°C for 20 minutes with oven door closed, then increase to 150°C and bake for another 15 minutes
At 150°C, open the oven door for 10 seconds, close it, then lower the temperature to 100°C
Bake at 100°C for 40 minutes
Turn off the oven, briefly open and close the door, then let the cake rest inside for 10 minutes