Ingredients
7 tablespoons butter
4 oz cream cheese
½ cup milk
8 egg yolks
¼ cup Cup4Cup Multipurpose Flour - GF
¼ cup Clabber Girl Cornstarch - GF
13 large egg whites, room temperature
⅔ cup granulated sugar
hot water, for baking
powdered sugar, for dusting
fresh strawberries, for serving
Instructions
<ol>
<li>Preheat the oven to 320°F.</li>
<li>In a small pot over medium heat, whisk together the butter, cream cheese, and milk until melted and smooth. Remove from the heat and let cool.</li>
<li>In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture, stirring until evenly combined.</li>
<li>Stir in the flour and the cornstarch, whisking to make sure there are no lumps.</li>
<li>In another large bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.</li>
<li>Fold about ¼ of the egg whites and into the yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.</li>
<li>Grease a 9-inch springform pan, then line the bottom and sides with parchment paper. Wrap the bottom and sides completely in foil twice to prevent any leakage during baking.</li>
<li>Pour the batter into the pan and shake to release any air bubbles.</li>
<li>Place the pan into a larger baking dish. Fill the larger pan about 1-inch high with hot water.</li>
<li>Bake for 25 minutes, then reduce the heat to 285°F, and bake for another 55 minutes, until the cake has risen.</li>
<li>Remove from the oven, and carefully release the springform pan and peel off the parchment paper. Be extremely careful, the cake will be hot.</li>
<li>Dust the top of the cake with powdered sugar, then slice and serve with strawberries while still warm. Enjoy!</li>
</ol>
