Method

1. Thaw butter at room temperature.​

2. Using the paddle attachment, beat butter at medium speed until soft.​

3. Add half of the caster sugar and beat for 4 minutes, or until pale and fluffy.​

4. Add cream cheese and mix until fully incorporated.​

5. Add egg yolks one at a time, mixing well after each addition.​

6. Add salt and vanilla, and mix until incorporated. Set aside.​

7. In a separate bowl, whip egg whites at high speed until bubbles almost disappear.​

8. Gradually add the remaining caster sugar and continue whipping until stiff peaks form.​

9. Sift flour and baking powder, then add to the butter mixture.​

10. Mix on low speed until flour is well combined.​

11. Add 1/3 of the whipped egg whites and mix on low speed until incorporated.

12. Add the remaining egg whites and mix on low speed until just combined.

13. Transfer batter to a prepared cake pan. Use a stick to release air bubbles and a spatula to smooth the top. Bake at 160°C for 45–50 minutes.​

14. Cool the cake upside down on a cooling rack until completely cool.​

15. Overturn the cake onto a cake board and leave overnight for the flavors to mature.​

16. Mix powdered sugar and lemon juice until smooth.​

17. Drizzle over the top of the cooled cake.