Combine cream cheese, unsalted butter, and milk in a saucepan over low heat, stirring until melted and well mixed.

Sift cake flour and corn starch together.

Add egg yolks and the melted mixture to the dry ingredients, mixing until smooth.

Whip egg whites to create meringue, gradually adding sugar in 3–4 batches. Optionally, add vanilla oil.

Fold the meringue into the batter in multiple additions, being careful not to deflate the mixture.

Pour the batter into a round pan or muffin tins. For a round pan, use an 18cm diameter pan.

Bake at 120°C for 40 minutes, then at 140°C for 10 minutes. Add 1–2 tbsp of water to the oven floor for a moist texture.