Ingredients
- 4 large eggs
- 1 can (397 g / 14 oz) sweetened condensed milk
- 200 g (7 oz) cream cheese, softened
- 1 cup (240 ml) whole milk
- 1/2 cup (60 g) all-purpose flour (or cake flour)
- 2 tbsp cornstarch
- 1 tbsp melted butter
- 1 tsp vanilla extract
- 1 tsp baking powder
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 170°C (340°F).
- Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
- Add the eggs, condensed milk, cream cheese, milk, butter, and vanilla to a blender. Blend until completely smooth.
- Add the flour, cornstarch, and baking powder. Blend for 20–30 seconds, just until combined.
- Pour the batter into the prepared pan.
- Place the cake pan inside a larger baking pan and add hot water halfway up the sides to create a water bath.
- Bake for 55–65 minutes, or until the top is golden and the center is just set.
- Turn off the oven and leave the cake inside with the door slightly open for 15 minutes.
- Remove from the oven and let the cake cool completely.
- Chill in the refrigerator for 2–4 hours before serving.
- Dust with powdered sugar and enjoy!
Tips
- Blend only until the flour is incorporated to keep the cake light.
- The water bath helps prevent cracks and gives the cake its soft, soufflé-like texture.
- For the cleanest slices, refrigerate the cake overnight before cutting.
Prep Time: 10 minutes
Bake Time: 55–65 minutes
Chill Time: 2–4 hours
Servings: 8–10
