Preheat your oven to 160°C (320°F) and take a moment to line your baking pan with parchment paper, making sure it covers both the base and the sides. This step is more important than it seems—it not only prevents sticking but also helps the delicate cake rise evenly and release without breaking later.

Crack each egg carefully and separate the yolks from the whites into two completely clean bowls. Even a tiny bit of yolk in the whites can prevent them from whipping properly, so take your time here. If needed, separate eggs one by one in a small bowl before adding to the main bowl.

Add the cream of tartar to the bowl of egg whites, then begin beating at a low speed. Gradually increase the speed as bubbles form, and continue until you reach stiff peaks. You’ll know it’s ready when the mixture looks glossy and holds its shape firmly when you lift the beaters—this is what gives the cake its signature airy texture.

In the second bowl, add the egg yolks and softened cream cheese. Beat them together until the mixture becomes completely smooth, creamy, and lump-free. This may take a couple of minutes, but don’t rush—any lumps here will affect the final texture of the cake.

Add your sweetener, vanilla extract, and a small pinch of salt into the yolk mixture. Mix again until everything is fully incorporated and the batter looks silky and uniform. At this stage, the mixture should have a slightly thick but smooth consistency.

Take a small portion of the whipped egg whites (about one-third) and gently fold it into the yolk mixture. This first addition helps loosen the batter, making it easier to combine the rest without deflating the air.

Now add the remaining egg whites in two batches, folding very gently with a spatula. Use slow, sweeping motions from the bottom of the bowl upwards. Avoid stirring or overmixing—your goal is to keep as much air in the batter as possible for that light, cloud-like texture.

Pour the batter into your prepared baking pan. Use the spatula to spread it evenly, but avoid pressing down or over-smoothing the top, as this can knock out some of the air you just worked to build.

Place the pan in the preheated oven and bake for 30–35 minutes. The top should turn a soft golden color, and the center should feel set but still slightly springy when gently touched. Try not to open the oven door too often, as temperature changes can affect the rise.

Once baking is complete, turn off the oven and leave the cake inside with the door slightly open for about 10 minutes. This gradual cooling helps prevent the cake from collapsing due to sudden temperature changes.

Carefully remove the cake from the oven and let it cool completely at room temperature before slicing. This final resting time allows the structure to set fully, making it easier to cut clean slices and enjoy that soft, fluffy texture.