Prepare the pan and preheat the oven

• Line the cake pan with baking paper and set it aside.
• Preheat the oven to 160 °C.

Make the cream cheese base

• Melt the butter with the cream cheese and milk in a saucepan over low heat until smooth.
• Remove from the heat and let it cool slightly.

Add the dry ingredients and yolks

• Sift in the flour and cornstarch and whisk until smooth.
• Whisk in the egg yolks one at a time until the batter is glossy.

Whip the egg whites

• Beat the egg whites with the lemon juice until foamy.
• Add the sugar gradually and whip to soft peaks.

Fold the meringue into the batter

• Fold a third of the meringue into the batter to loosen it.
• Gently fold in the remaining meringue in two additions, keeping the air in.

Bake the soufflé cake

• Pour the batter into the prepared pan and smooth the top.
• Bake at 160 °C for 40 min until puffed and golden.

Cool and serve

• Let the cake cool in the pan so it does not collapse.
• Unmould gently and serve.