Microwave the cream cheese for 30~40 seconds to soften it.
Add the cream cheese, softened butter, and 80g sugar, and knead well.
Add the egg yolks, heavy cream, milk, lemon juice, and western sake to step 2, turn into a paste, sift in the cake flour, and mix.
Put the egg whites in another bowl and beat well. Add 20 g of sugar and beat again.
Add the meringue from Step 4 to the Step 3 bowl, and mix well so that it's evenly blended.
Grease a mold with butter and place it on an oven sheet. Pour the batter from Step 5 into the mold. Bake in an oven preheated to 160 °C for 50~60 minutes.
Let it cool down when it's baked, then refrigerate overnight.
Story Behind this Recipe
Using my mother's 20 year old recipe as a reference, I came up with my own version.
The cake will puff quite a bit when it's bakws,but it will sink gradually when chilled, and will become very rich and substantial. As it becomes denser and richer it becomes more delicious. Be sure to whip the meringue well until it forms firm peaks.