Put the cream cheese in a heat-resistant container and cover loosely with cling film. Put it in a 500 W microwave for 1 minute to soften.

Heat milk a little by either leaving out to room temperature or heating in a 500 W microwave for 30 seconds.

Break apart the cream cheese with a whisk and stir until smooth. Continue stirring, adding the milk a little at a time.

Mix well and once creamed together, add the sugar in 2 batches. Stir thoroughly after each addition.

Add the egg yolks one at a time, stirring after each addition. Put the egg whites back in the fridge to chill.

After stirring in the 3 yolks, add the pancake mix and stir well with a whisk.

Add lemon juice all at once and whisk in quickly. For a vanilla scent, add vanilla oil (or extract).

In a separate bowl, pour in the egg whites and use an electric mixer to form soft peaks that adhere to the blade.

Add the sugar in 2-3 parts and whip vigorously after each time.

If stiff peaks form when you lift the whisk from the mixture, and it doesn't lose shape when you tip the bowl, the meringue is ready.

Preheat the oven to 180℃. Add 1/3 of the meringue mixture to the cream mixture from and mix well.

Pour in the rest of the meringue, and being careful not to knock out too much air, briskly mix with a rubber spatula until evenly incorporated.

Pour the mixture into a cake pan lined with parchment paper and tilt the pan until the mixture is distributed evenly. Bake for 40 minutes at 180℃.

Take it out of the oven and leave to cool. You're done!