Separate the yolks from the whites. Using fork, Lightly beat the yolks.
In a separate bowl, beat egg whites until stiff peaks form. Set aside.
Next cream condensed milk and cream cheese until smooth. Add egg yolk and mix until well combined.
Lastly, gently fold in the egg whites (meringue) into the cake batter in 3 additions. Keep folding until batter is just combined.
Pour the batter into cake pan. Wrap the sides of cake pan with alumium foil before placing it onto baking tray or roasting pan that is filled with enough water. Make sure water in the roasting pan is halfway up sides of cake pan.
Bake at 160C for 30mins & 150C for the last 20mins. Cake is set when skewer inserted comes out clean. Turn off the oven. Leave the cake in the oven for at least 15mins with oven door slightly ajar. Then transfer to a wire rack to cool completely. Best eaten chilled. Refrigerate for at least 4hours or up to overnight.
This cake is very basic yet delicious. Top with anything fancy i.e mousse, jam, chocolate, fruits, jelly etc etc. We love it as it is.
