Preparation:
- Line a 6-inch round cake pan with parchment paper.
- Warm the milk and butter together in a small saucepan.
- Boil water for the water bath.

Sift in the cornstarch and mix until fully combined.
*If needed, place the bowl over a hot water bath to soften the mixture to a smooth consistency.

Heat the milk and butter mixture in a small saucepan until just before boiling, then pour into the cream cheese mixture and whisk until smooth.

In a separate bowl, add the egg whites and a pinch of granulated sugar. Begin beating with a hand mixer.

Gradually add the remaining granulated sugar in four parts, beating on low speed until you have a glossy, soft meringue.

Add a scoop of the meringue to the cream cheese mixture and whisk until smooth.

Add the rest of the meringue and gently fold in with a spatula until just combined.

Once the batter is smooth and pourable, it’s ready.

Pour the batter into the prepared pan. Place the pan in a baking tray and add 1/2–3/4 inch (1–2 cm) of hot water to the tray. Bake in a preheated oven at 300°F (150°C) for 30 minutes.

The cake is done when it jiggles slightly when you gently shake the pan. Let it cool in the pan on a wire rack. The cake will gradually deflate as it cools.

Once cooled and set, remove the cake from the pan and brush the surface with apricot jam. Enjoy!

Fluffy and airy!