Preheat your oven to 150°C (300°F). Line a 20cm (8-inch) round cake pan with parchment paper. Make sure to prep your ingredients and equipment for a smooth baking process.

In a double boiler or microwave, gently melt cream cheese, butter, and milk/cream together until smooth. Let it cool slightly. In a separate bowl, whisk egg yolks, lemon zest, lemon juice, and vanilla until combined.

Sift cake flour and cornstarch into the egg yolk mixture, folding gently to combine without deflating the mixture. Add the melted cream cheese mixture and mix until smooth.

In a clean, dry bowl, beat egg whites with cream of tartar until frothy. Continue beating until stiff peaks form. Gradually add half of the sugar and beat until glossy and well-incorporated.

Gently fold the whipped egg whites into the batter in three additions. Be careful to keep the mixture light and airy. Pour the batter into the prepared pan, smoothing the surface.

Bake in the preheated oven for approximately 45–50 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. The top may crack slightly, which is normal.

Remove from oven and let the cake cool in the pan for 10 minutes. Then transfer to a wire rack. Chill in the refrigerator for at least an hour to set its gentle wobble and enhance flavor.

Before serving, dust with confectioners’ sugar or garnish with lemon zest. Slice carefully with a sharp knife, and enjoy this cloud-like delicacy!