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Preheat oven to 330°F (165°C).
Prepare a bain-marie: Place water in a deep rectangular baking pan and put it in the oven.
Line an 8-inch baking pan or two 6-inch baking pans with parchment paper (bottom and sides).
Separate egg yolks and whites.
Over low heat, melt butter, cream cheese, and ¼ cup sugar in a pot until smooth.
Remove from heat and gradually mix in the egg yolks.
Add cornstarch and flour, mix until smooth.
Stir in milk and optional flavorings until the batter is smooth.
Beat egg whites to foamy soft peaks, adding cream of tartar early on.
Gradually add ¼ cup sugar and beat until stiff peaks form.
Fold a portion of the meringue into the batter gently, then repeat until all the meringue is folded in.
Pour batter into the prepared pan(s) and bake in the bain-marie at 330°F (165°C) for 25 minutes.
After 25 minutes and once risen, slightly open the oven door for 10 seconds, then reduce the temperature to 245-265°F (118-129°C) and bake for another 50 minutes.
Let the cake rest in the oven for 10 minutes after baking.
Remove from the oven, flip onto a plate to remove the pan and parchment paper, then flip again onto a serving plate.
Serve warm for a bouncy texture or chill in the fridge.