Step 3: In a separate bowl, whisk the egg yolks with the sugar until the mixture whitens and becomes creamy. Gradually pour the cooled cream cheese mixture over the egg yolks, whisking constantly to prevent the mixture from slicing.
Step 4: Sift the flour and cornstarch. Add the lemon zest and mix until you have a smooth, velvety paste, without lumps.
Step 5: In a clean bowl, whisk the egg whites until stiff. Using a rubber spatula, gently fold the meringue into the batter in three batches. Don’t rush this step: it’s essential to the cake’s moist texture.
Step 6: Pour the final mixture into the prepared pan. Gently tap it on the countertop to remove any air bubbles.
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