Steps

1. Line a 15cm round cake pan with a circle of parchment paper for the base and long strips for the sides. **Key Tip:** Prepare the pan before making the batter.
   🕒 01:16
2. In a heatproof bowl, tear 6 slices of sliced cheese and pour 120ml of milk over them.
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3. Cover loosely with plastic wrap and microwave on 600W for 1 minute 30 seconds.
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4. After microwaving, remove the plastic wrap and stir well with a whisk to completely melt the cheese. If it's not fully melted, microwave for another 10 seconds, stir, and let it cool to room temperature. **Key Tip:** Use sliced cheese that doesn't melt easily.
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5. Separate 3 eggs into yolks and whites. Place the egg whites in a large bowl and refrigerate until needed.
   🕒 03:04
6. Lightly whisk the egg yolks and add 20g of granulated sugar. Mix vigorously for about 1 minute until the mixture turns pale and thick. **Key Tip:** Once you add the granulated sugar, mix immediately to ensure the sugar granules are dissolved.
   🕒 03:38
7. Add the cooled cheese and milk mixture to the egg yolk mixture and mix well until the grainy texture of the sugar disappears.
   🕒 04:16
8. Sift in 30g of cake flour and mix thoroughly to prevent lumps. Set aside until ready to use.
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9. Preheat your oven to 170°C (340°F).
   🕒 05:07
10. Whisk the chilled egg whites with a hand mixer on high speed for 30 seconds until coarse foam forms.
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11. Add 40g of granulated sugar and 1 tbsp of lemon juice to the foamed egg whites. Beat on high speed with the hand mixer for 2 minutes until soft peaks form (the tips of the peaks should curl over slightly). **Key Tip:** Over-whipping can cause cracks, so aim for a consistency where the tips of the peaks gently bend. Lemon juice helps stabilize the foam.
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12. Switch the hand mixer to low speed and beat for 1 minute to refine the foam's texture and add gloss.
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13. Add one-third of the whipped meringue to the egg yolk mixture and mix well to combine.
    🕒 07:05
14. Add another third of the meringue and gently fold it in by rotating the bowl. Stop when streaks are still visible.
    🕒 07:18
15. Pour the remaining egg yolk mixture back into the bowl with the meringue. Gently fold using a rubber spatula, lifting from the bottom to avoid deflating the foam. Mix until smooth and the batter flows like a ribbon that slowly disappears. **Key Tip:** Using a soft meringue makes it easier to mix and prevents the foam from collapsing.
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16. Pour the batter into the prepared cake pan.
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17. Gently drop the filled pan onto the counter 2-3 times to remove any large air bubbles.
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18. Place a heatproof baking dish on a baking sheet and line it with 3-4 layers of paper towels. Place the cake pan on top. **Key Tip:** If you don't have a baking dish, you can steam bake by placing hot water in heatproof cups and positioning them on either side of the cake pan.
    🕒 08:29
19. Pour hot water into the baking dish or onto the baking sheet.
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20. Bake in the preheated oven at 170°C (340°F) for 15 to 20 minutes using the water bath. Once the surface is nicely browned, cover with aluminum foil. **Key Tip:** If the surface isn't browned after 15 minutes, continue baking up to 20 minutes.
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21. After covering with aluminum foil, reduce the oven temperature to 140°C (285°F) and continue baking in the water bath for another 40 minutes.
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22. Remove from the oven when done and take off the aluminum foil.
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23. While still hot, place a sheet of parchment paper on top of the cake, invert it, and remove the cake pan.
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24. Place a plate on top and invert again to remove the cake. Peel off the parchment paper.
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25. Slice and serve. Enjoy immediately or after cooling in the refrigerator.
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