Soften the cream cheese in a bowl placed in hot water, then mix with melted butter and milk + 1/4 teaspoon salt.

Once the mixture is smooth, remove from the hot water bath and add cornstarch + all-purpose flour, mixing until well combined.

Separate 4 egg whites into a bowl for the meringue, and add 4 egg yolks to the batter, mixing well. Set aside.

Beat the 4 egg whites with sugar, adding the sugar gradually in 3 parts to ensure it dissolves completely, and whip until soft peaks form.

Fold the meringue into the batter in 3 parts using the folding technique to combine thoroughly.

Bake with top and bottom heat without a fan (I use an 18 cm slightly flared pan). Adjust time and temperature based on your oven (the oven is the 'boss' here). For my oven, the standard is:
- 250°F (120°C) for 20 minutes
- Increase to 300°F (150°C) for 20 minutes
- Open the oven for 10 seconds to release heat
- Lower to 210°F (100°C) for 45 minutes
(For a more golden top, bake at 355°F (180°C) for 1-3 minutes)
- Turn off the oven and leave the cake inside with the door open for 10 minutes before removing.